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.
Dry Thandai Powder: