Thandai | How to make Thandai

By Trupti Kharche  |  11th Jan 2016  |  
4.5 from 15 reviews Rate It!
  • Thandai, How to make Thandai
  • Prep Time

    5

    mins
  • Cook Time

    10

    mins
  • Serves

    8

    People

473

15





About Thandai Recipe

Holi heralds the beginning of spring and historically there is a religious story of good defeating evil. We feast at Holi, getting ready to celebrate as a family, and dedicating entire days to cooking. Holi is about having lots of fun. The combination of colours and food brings back lovely wonderful, heady memories. As children, we would chase each other in the neighbour hood smearing colours on each other’s faces and stuffing ourselves with as many sweets as possible. I remember relishing on kachoris and karanjis (crisp deep fried pastries filled with a delicate mixture of shredded coconut, dates, sultanas and nuts) as a child. When you try these foods, you know spring is finally here. :) For this Holi, I only dished out Thandai. Blame it on my super busy schedule at work. ;) Well, at least the spirit of Holi was celebrated. It is a super simple refreshing drink that can easily be made at home. The drink tastes exotic with saffron flavour and the spices elevate it to another level.

Thandai

Ingredients to make Thandai

  • Milk 500 ml
  • Powdered sugar – adjust to your taste
  • saffron – 6 to 8 strands
  • almonds – 20
  • peppercorns – 10
  • poppy seeds – 1 tsp
  • fennel seeds – 1 tsp
  • cardamom powder – 1/4 tsp

How to make Thandai

  1. Soak almonds, poppy seeds, fennel seeds, cardamom powder and pepper corns in water for 30mins
  2. Peel almonds and grind it with the other above ingredients to a smooth paste.
  3. Soak saffron strands in warm milk and keep aside.
  4. Meanwhile boil milk and let it cool down.
  5. Add the paste to the milk and refrigerate to give little resting time for it to get blended well with milk up to an hour.
  6. Strain the milk and discard the residue.
  7. Add the remaining saffron milk and refrigerate until ready to serve.
  8. Garnish with sliced pistachios and rose petals and serve chilled.

Reviews for Thandai (15)

Sowmya Radhakrishnan2 years ago

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Anita Hasija2 years ago

delicious
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Vandana Nayyar2 years ago

nice recipe easy to perpair
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Suman Sharma2 years ago

Good
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Neeraa Singh2 years ago

thks for the lovely recipe
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Uma Modi2 years ago

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Reena Ganatra2 years ago

nice
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Saleena Sharaf2 years ago

nice
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Gita Chhabra2 years ago

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Sivagami Balasubramanian2 years ago

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Anjali Bomble2 years ago

yummy
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Shalini Agrawal2 years ago

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Sukhmani Bedi2 years ago

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Ruchira Hoon2 years ago

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Tensy Bedi2 years ago

Will try it on holi. Hope 1 tsp of poppy seeds does the job.
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