Beverages: Thandai- how to make this tasty Indian drink of Holi festival

 


Thandai is a traditional Indian spiced and flavored milk-based drink, popular during festivals like Holi and Mahashivratri. Made with a mix of nuts, seeds, and aromatic spices, this cooling beverage is known for its refreshing taste and digestive benefits. It is often served chilled and sometimes infused with saffron or rose water for added richness.

Ingredients

For the Thandai Paste:

  • ¼ cup almonds
  • 2 tablespoons cashews
  • 2 tablespoons pistachios
  • 2 tablespoons poppy seeds (khus khus)
  • 2 tablespoons melon seeds
  • 2 tablespoons fennel seeds (saunf)
  • 10-12 black peppercorns
  • 6-8 green cardamom pods
  • 1 tablespoon rose petals (dried or fresh)
  • 1 teaspoon saffron strands (optional)

For the Thandai Drink:

  • 4 cups milk (full cream)
  • ¼ cup sugar (adjust to taste)
  • 1 teaspoon rose water (optional)
  • Chopped nuts and saffron strands for garnish

How to Make Thandai

Step 1: Prepare the Thandai Paste

  1. Soak almonds, cashews, pistachios, poppy seeds, melon seeds, and fennel seeds in warm water for 4-5 hours or overnight.
  2. Drain and peel the almonds.
  3. Grind the soaked ingredients along with black peppercorns, cardamom, rose petals, and saffron into a smooth paste using a little milk or water.

Step 2: Prepare the Thandai Drink

  1. Heat the milk in a pan and bring it to a slight boil.
  2. Add sugar and stir until dissolved.
  3. Mix in the prepared Thandai paste and simmer for 5-7 minutes, stirring continuously.
  4. Turn off the heat and let the mixture cool completely.
  5. Add rose water and strain the mixture using a fine sieve or muslin cloth.

Step 3: Chill and Serve

  1. Refrigerate the Thandai for at least 2 hours for the flavors to blend well.
  2. Serve chilled, garnished with chopped nuts and saffron strands.

Enjoy this refreshing and aromatic Thandai, perfect for cooling down on hot summer days!


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