Thandai
by Leena Kohli (@leenakohli)Thandai is a traditional Indian drink popular during festivals like Holi, Mahashivratri and hot summer months. It is a refreshing and cooling beverage made with a blend of nuts, spices, rose petals and saffron. These ingredients are soaked, ground into a fine paste, and mixed with milk and sugar to create a delicious and aromatic drink. It is often garnished with saffron strands, chopped nuts, and a sprinkle of rose petals for an added touch of elegance.
Enjoyed chilled, Thandai represents celebration and togetherness in Indian culture.
Ingredients
Thandai Paste
- 30Almonds (blanched)
- 20Pistachios (soaked)
- 2tbspMelon Seeds (Char Magaz)
- 2tbspPoppy Seeds
- 1tbspFennel Seeds
- 10Green Cardamoms
- 10Black Peppercorns
- 1/2tspNutmeg Powder
- 2tbspdried Rose petals
- Few strands of Saffron (optional)
For making Thandai
- 1lt full cream Milk
- 1/2cupSugar
- 2tbspsliced Nuts for garnishing
Method
To prepare Thandai Paste
In hot water, soak almonds and pistachios in one bowl, and melon and poppy seeds in another for 20-30 minutes. Peel the almonds, drain the soaked seeds and set aside.
Combine blanched almonds, pistachios, soaked seeds, fennel seeds, green cardamoms, black peppercorns, nutmeg powder, rose petals and saffron (if using) in a blender. Blend into a smooth paste, adding milk or water if necessary. Set aside.
To prepare Thandai
Bring the milk to a boil over medium-high heat in a heavy-bottomed pot, then let it simmer for a few minutes.
Add sugar to the pot, and continuously until the sugar dissolves.
Stir in the thandai paste, and let the mixture simmer on low heat for 5-7 minutes, stirring occasionally.
Remove from heat and let the thandai cool to room temperature for the milk to absorb all the flavours of the spices.
Strain the thandai through a fine sieve into a pitcher. Press down the solids with the back of a spoon while straining to get the maximum flavours into the thandai.
Refrigerate for a few hours to chill thoroughly.
Serve chilled, garnished with sliced nuts, rose petals, or saffron strands as desired.
Tips & Tricks
Soak nuts before blending to achieve a smoother paste.
Substitute poppy seeds with cashews if preferred.
Enhance the aroma of thandai with rose water if rose petals are unavailable.
Adjust sugar, spices, and nuts to suit your taste.
Leena Kohli
(@leenakohli)
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