thandai recipe

Difficulty:

EASY

Preparation Time:

15 Minutes

Cooking Time:

35 Minutes

Total Time:

50 Minutes

Servings:

3

Thandai is a popular drink from Rajasthan that is made with dry fruits, saffron, rose petals and a few spices. It is usually made on Maha Shivratri and Holi. Homemade Thandai powder tastes heavenly and far better than the store bought ones. The aroma of fennel seeds and gulkand give a nice cooling effect to the thandai. Traditionally Bhang is also added to thandai to make an intoxicating drink.

Thandai mixture can be made as a dry or a wet mixture. For the wet thandai mixture, all the dry fruits and spices are soaked in water for a few hours and then blended to form a smooth paste. I however prefer the dry mixture for a reason that it can be stored for up to a month in the refrigerator and used as and when you want to instantly make the thandai. It can also be used in other desserts for flavour.

To ensure that the thandai powder is finely blended in the milk, I soak the thandai powder into some warm milk for half an hour and then blend it well before mixing it into the rest of the milk. Doing this ensures that there are no coarse particles of the thandai masala into the drink.

Along with being a tasty summer drink, it is healthy too. You can adjust the sugar levels in this thandai to make it less sweet. Sugar can also be replaced with sugarfree options like stevia. Alternatively, you can also add honey or maple syrup for sweetness but that will alter the overall taste of the thandai.

Ingredients:

Dry Thandai Powder:

Thandai:

Direction:

  • For the thandai masala, first add almonds, cashew nuts and pistachios to a blender. Pulse them (don’t grind) 4-5 times to make a coarse powder.
thandai powder
  • Then add all the remaining ingredients and pulse a few more times until all the spices are blended well.
thandai powder
  • Remove the powder mix in a plate and separate any lumps. This thandai powder is ready to use and can be stored in an air tight container in refrigerator for up to a month.
  • Now, for preparing the thandai, take 3 tablespoons of thandai powder in a bowl. Add half cup of warm to hot milk and a few saffron strands. Mix and let the mixture sit for at least half hour.
thandai
  • Then take the soaked powder along with milk in a mixer grinder, add one tablespoon gulkand and 4 teaspoon sugar. Grind everything for a minute.
thandai recipe
  • Now add this ground mixture to remaining 3 cups of milk and grind everything well again. Adjust the sugar according to the sweetness you prefer. (The milk I have used here is heated and then cooled to room temperature or chilled.)
thandai recipe
  • Remove the thandai into serving glasses and refrigerate for some time before serving. Garnish with slivered pistachios, saffron strands and rose petals. Serve and enjoy!
thandai recipe

Difficulty:

EASY

Preparation Time:

15 Minutes

Cooking Time:

35 Minutes

Total Time:

50 Minutes

Servings:

3