Thandai recipe is one of the famous drink recipe of India. It is made especially during festivals. It is rich in nutrients and also helps in keeping our body energetic. A lot of dry fruits are used in it and it is drunk cold. .
This fresh, homemade thandai tastes absolutely amazing, much better than the ready-made mixes available in the market. Thandai is an ideal drink to serve on special days and festive occasions like Holi and Diwali. So let see how to prepare it.
PREPARATION METHOD
- Soak almonds, pistachios, poppyseeds, melon seeds and cashewnuts for 2 hour
- Put green cardamoms, black peppercorns and dried rose petals into a grinder jar
- Make fine powder
- Boil milk in a deep pan.
- Put soaked almonds, pistachios, poppy seeds, melon seeds, cashewnuts and ½ cup of milk in a mixie or juice jar
- Grind into a fine paste
- Transfer this paste into a bowl.
- Add saffron strands, sugar and dry nuts paste and spices powder into boiling milk
- Boil for few minutes
- Cool till room temperature
- Strain it in a strainer
- Pour this drink in a jar and refrigerate for 4 hours.
- Serve chilled ,
- Garnished with pistachio and almond slices
INGREDIENTS
- 1½ litres full cream milk
- 25-30 almonds, blanched and peeled
- 4 tablespoons pistachios, blanched and peeled
- 3 tablespoons poppy seeds (khuskhus), soaked for 3-4 hours and drained
- 3 tablespoons melon seeds (magaz), soaked for 3-4 hours and drained
- 20 cashewnuts, soaked and drained
- 4-5 green cardamoms
- 8-10 black peppercorns
- 20-25 dried rose petals, crushed
- A few saffron strands
- 1½ cups sugar
- Pistachio and almond sliced for garnishing
- 🌲 AUTHOR :- BHUMI'S KITCHEN
- 🕗 PREP - TIME :- 2 HOUR
- 🕘COOK_TIME :- 15 MINS
- ⏰ TOTAL-TIME :- 2 HOUR 15 MINS
- 🍽 SERVING :- 8 to 10 PERSONS
