Ever Wondered How to Make Thandai? Let’s Check the Recipe

Thandai is a traditional North Indian drink that has been around for centuries. It is typically served during festivals like Holi and Shivratri, and is known for its sweet, creamy, and nutty flavor. This beverage has become increasingly popular in recent years due to its unique taste and health benefits.

Thandai contains a variety of spices such as cardamom, fennel, almonds, and rose petals which give it its distinct flavor. In addition to being enjoyed as a refreshing drink during festivals, Thandai can also be used as an ingredient in various dishes such as kheer or halwa.

With its unique flavor profile and health benefits, it’s easy to see why Thandai has become so popular. Thandai is easy to make at home with the right ingredients. All you need to do is grind the spices, nuts, and seeds into a paste and mix it with milk and sugar.

The resulting drink has a unique flavor that can be enjoyed either hot or cold. With the right recipe, you can make your own delicious thandai in no time!

Now if your mouth is already watering and you can’t wait to make it, you are at the right place. Here is the detailed process of making thandai.

The ingredients are

• 1 liter milk • 1 cup sugar • 1/2 cup almonds, soaked overnight and peeled • 1/4 cup pistachios, soaked overnight and peeled • 2 tablespoons poppy seeds • 2 tablespoons fennel seeds • 2 tablespoons cardamom powder • 1 tablespoon rose water • Saffron strands (optional)

Now let’s move to how to make it.

In the beginning take a blender and blend the soaked almonds, pistachios, poppy seeds into fine pastes.

1.Blending — In a blender, blend the soaked almonds, pistachios, poppy seeds, and fennel seeds into a fine
paste.

2. Heating — In a large pot, heat the milk and sugar over medium heat. Once the sugar has dissolved, add the
nut and spice paste and mix well.

3. Cooking — Cook the mixture over low heat for about 10–15 minutes, stirring occasionally to prevent the
mixture from burning.

4. Cooling — Remove the mixture from the heat and let it cool for a few minutes. Once it’s cool enough to
handle, strain the mixture through a fine-mesh sieve or cheesecloth to remove any solids.

5. Taste adds — Add the cardamom powder, rose water, and saffron strands (if using) to the strained milk
mixture and mix well.

6. Ready to Taste — Chill the thandai in the refrigerator for at least an hour before serving.

This is the basic recipe of thandai making. You can also try thandai with a little variation in the flavor. For example, if you want to have mango thandai, then add ¼ cup mango pulp before milk. You can also add strawberry or Litchi instead of mango, for the flavors. On the other hand chocolate thanda will require you to add 1–2 tablespoon liquid chocolate with the milk.

For decorations you can add rose petals or chopped almonds according to your wish!This sweet drink is often served chilled to refresh the body during hot summer days.