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HOMEMADE THANDAI DRINK RECIPE

HOMEMADE THANDAI DRINK RECIPE

BY DISHA LAHORI

 Thandai is a traditional Indian beverage popular in the North Indian states of UP and Rajasthan and is made especially for the festival of Holi nad Mahashivratri . It is quite refreshing to drink and is loaded with some rich ingredients like dried nuts & fruits, seeds, fragrant spices, and saffron. Adding strands of saffron is optional, but it makes the drink even richer. It also adds a hint of yellow color to Thandai.

Thandai was traditionally made with a dose of Bhang  / Cannabis – Cannabis,  also known as marijuana among other names, is a psychoactive drug from the cannabis plant. 

Experts suggest that Thandai keeps digestion issues at bay as nuts are a good source of calcium, fat, protein, and fibre, which helps one digest food and prevent issues like constipation. On the other hand, ingredients like fennel seeds have anti-inflammatory and cooling properties which prevent gastric issues.

BENENFITS OF GUT FRIENDLY THANDAI

  1. The vitamins and minerals loaded nuts make Thandai helps boost memory and improves brain function.
  2. This is a great refreshing drink to alleviate stress as it has body soothing and cooling elements.
  3. Various spices used in the preparation of Thandai such as cinnamon, peppercorn and cloves also possess immunity-boosting properties and prevent one from various infections.

FRESH THANDAI PASTE RECIPE

INGREDIENTS

  • Badam – 20
  • Cashew – 20
  • Black pepper corns – 40 nos
  • Raisins – 20
  • Green cardamom – 20 nos
  • Poppy seeds / khus khus – 1 tbsp
  • Melon seeds – 1 tbsp
  • Fennel seeds – 1 tbsp
  • Saffron – few strands as needed

METHOD

Take all ingredients in a bowl , add 1 cup water or as needed .

Soak all the ingredients for 6 to 8 hrs or overnight .

Add the soaked ingredients and the leftover water to a blender and blend to make a fine paste.If needed you can add few tbsp of milk to grind .

Heat  2 litre of full fat milk in a heavy bottom pan over medium heat.Keep stirring continuously to prevent burning at the bottom of the pan.

When the milk comes to a boil, add in the paste and mix well .

Now add ½ cup or as per taste sugar and mix.

Add 1 tbsp rose water and give a stir .

Stir and cook for 3 – 4 minutes and off the flame .

Bring it to room temperature and refrigerate for few hrs  till chilled.

Strain the milk . Thandai is ready to serve .

Pour the Thandai into a serving glass , add few ice cubes .

Garnish with fresh/dried rose petals and thinly sliced dry fruits. Serve chilled.

VARIATIONS – you can add different flavours to thandai like – gulkand , paan flavour , any fruit purees etc

The same mixture can be freezed to make thandai icecream or thandai kufi

INSTEAD OF MAKING FRESH PASTE WE CAN MAKE THANDAI POWDER AND STORE IT  – Use it when ever required

Thandai powder is a dry masala powder packed with nuts, spices, seeds, and aromatics such as saffron and rose.

Thandai or sardai means ‘cooling’ in Hindi. Milk is the key ingredient in a thandai, whereas the flavour comes from the thandai masala.

It is a traditional Indian drink for the summer season, packed with nuts and spices and infused with the aromatics like saffron and rose.

Thandai masala is so versatile it can be used in many ways .It can be added to Indian desserts such as kheer, rabdi, firni and kulfi. It can also be added to flavor up your cereal, yogurt, cakes, cookies, cheesecakes and many more.

INGREDIENTS

  • Almonds – ½ cup
  • Cashew nut – ½ cup
  • Melon seeds / magaj – 2 tbsp
  • Unsalted Pista – ½ cup
  • Poppy seeds / khus khus – 2 tbsp
  • Fennel seeds / saunf – 2 tbsp
  • Green cardamom / elaichi – 20 numbers
  • Black pepper = 15 to 25 nos  [ less if you like less spicy ]
  • Saffron – 20
  • Rose petals – 2 tbsp

METHOD

Dry roast the ingredients for 4 to 5 minutes on  low flame .Roasting is optional , you can grind all ingredients directly without roasting.

Allow to cool and transfer to a mixer jar of and grind to make a smooth powder. Do not grind continuously  otherwise, the nuts will release their oil, and the powder will become sticky.

Store the powder in an airtight container . In the fridge, you can store it in an airtight container for 6 months to a year. No need to freeze the masala powder. Use a clean and dry spoon to take out the spice mix whenever needed.

NOTE –

  1. Some do add a small piece of cinnamon or clove or star anise .
  2. If you want to make the thandai the traditional way, then soak the dried nuts overnight and grind them into a fine paste the next day. Rest the entire process remains the same.
  3. You can change the ratio of spices as per your taste.
  4. Don’t churn them in one go, else the nuts will release their oil. Grind for 5 seconds, stop, grind again and repeat till it forms into a fine powder.
  5. Use full fat or low fat milk. But preferably full fat milk gives a better taste.

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