If there’s one thing that is synonymous with the festival of Holi (apart from colours), is the quintessential summer beverage Thandai which is a flavoured spiced and sweet drink. So, in this post, I have shared an easy-peasy Thandai Recipe that is not just refreshing and delightful but is healthy too. It is super cooling for the body majorly because of the water-soaked almonds (badam), poppy seeds (khus khus), fennel seeds (saunf) and rose petals or gulkand (rose preserve) in it.
It boosts the energy levels
Before you begin with the Thandai Recipe, ensure that the nuts, seeds and spices are fresh.
List Of Ingredients
- 1 cup warm water
- 3 tablespoons almonds
- 2 heaped tablespoons pistachios – unsalted
- 2 tablespoons poppy seeds white, (khus khus)
- ¼ cup melon seeds
- 2 tablespoons rose petals – dried or fresh or swap with 2 tablespoons rose water or 2 tablespoons gulkand (rose preserve)
- 1 tablespoon fennel seeds
- ½ teaspoon whole black pepper
- 3 to 4 green cardamoms – husks removed and seeds kept
- 15 to 18 saffron strands – optional
- ½ cup mishri – 100 grams
- 8 cups milk – cold or chilled, add as needed
- Ice cubes – as required, optional
- Few rose petals or chopped almonds or pistachios for garnish
How to make
- In a bowl, pour 1 cup of warm water.
- Then add almonds, pistachios, poppy seeds (khus khus), melon seeds, dried rose petals, fennel seeds and black pepper.
- Mix very well. Cover and keep aside for a minimum of one hour or two hours. If you use water at room temperature, then you can also keep it overnight or for 4 to 5 hours in the fridge.
Making Thandai Paste
- After 1 to 2 hours, pour the whole mixture including the soaking water into a grinder or blender jar. Do make sure to use a high-speed grinder or blender.
- Add ½ cup mishri, seeds from 3 to 4 green cardamoms and the saffron strands.
- Blend the mixture to a very smooth and fine paste. Remove in a bowl and keep aside. You can cover and refrigerate if not using immediately.
Making Thandai Recipe
- To prepare thandai, take about 4 tablespoons of the thandai paste in a glass. You can add less or more thandai paste as needed.
- Add chilled milk. You can also use a half-half combination of milk and water.
- Mix very well. Check the taste and add more mishri if needed.
- Add a few ice cubes if you like.
- Garnish with rose petals. You can also garnish with some chopped almonds or pistachios.
- Serve thandai immediately. Alternatively, you can prepare the thandai drink in a large mug or jug. Refrigerate and then serve.
Hope you enjoy this recipe; don’t forget to let us know your experience in the comments below. Till next time, Hasta La Vista folks
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