Thandai in Hindi literally means a coolant. It is a milk based drink that is perfect for summers. It is associated with spring festivals of India – Shivratri and Holi. When winter starts to give way to hot weather, this drink cools down the body. Nowadays thandai syrup and powder are easily available in market. But the problem with these is that many of them do not taste good as they use artificial flavorings. Goodness of thandai lies in the healthy ingredients that are used in it. This is the reason I decided to make concentrated thandai syrup. It does not require too much of effort. We can make syrup in bulk and store it in bottles. Whenever we want to drink thandai, just add chilled milk to a small amount of syrup, and thandai will be ready. So here I am sharing thandai recipe with you.
Thandai is made from healthy ingredients such as nuts, seeds, spices and milk and is therefore very. During the change in weather the nutrients that we get from nuts and milk nourishes our body and helps in fighting diseases. The spices such as black/white pepper corns are antioxidants, fennel seeds help in digestion. Saffron and rose-water used in thandai are also loaded with goodness. We all know that milk is a complete food in itself. Those who are lactose intolerant or vegan can use soy milk or almond milk in thandai.
The nuts that I used in making thandai syrup are almonds, pistachios, and cashew nuts. Pistachios and cashew nuts help in making thandai a bit thick. If you don’t have them you can avoid them, but almonds are must. Apart from nuts we also need melon seeds and poppy seeds (posta/khus khus). I soaked them all separately overnight. I then removed the skin of almonds and pistachios. Spices that are needed are fennel seeds, white or black pepper corns, and seeds of green cardamom. Apart from that we also need saffron strands, rose-water/rose essence/rose petals, sugar, and of course water.
Ingredients used in thandai recipe
I started with making sugar syrup. In the mean time, I grounded the dry ingredients-spices and saffron. Then to the powdered ingredients I added soaked nuts and seeds, some sugar syrup to help in grinding, and grounded everything to a smooth paste. I added this paste to the syrup. Cooked the solution for few minutes, and then passed it through a sieve to get smooth syrup. I then added rose-water and some more saffron strands to this syrup. When cold, I filled the syrup in clean glass bottles. Simple! Isn’t it?
Pour some thandai syrup in glass and add chilled milk to it
Now whenever I want to drink thandai, I pour a small amount of this syrup in a glass (the quantity will depend upon how strong the flavors you want). I generally fill slightly less than 1/4th of a glass with syrup and the rest with chilled milk. Stir it well, decorate with chopped nuts, saffron strands, or rose petals, and enjoy the drink.
Watch video to see how I made thandai syrup.
Thandai recipe: How to make Thandai syrup
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