Thandai Milk/ How to make Thandai milk28 Feb, 2018
- Servings : 3 servings
- Prep Time : 6-7 hrs
- Cook Time : 15 min
Since its Holi season so thought of sharing this wonderful Thandai recipe. “Thandai” is referred as a cool drink because of cold nature of milk, nuts, and spices it balances the heat in the body during summer.
Thadai is very popular drink during Holi festive season in the northern part of India especially in western UP and Rajasthan. Thandai is also known as sardai, a refreshing and unique flavor drink as it is prepared with dry nut and flavored with fragrant spices.
Holi is a festival of colors. Generally, for Holi, bhang is added to the thandai. Bhang is thick drink prepared with flower heads of cannabis In the ancient text, Bhang is described as a beneficial herb that "releases anxiety".
Thandai is made with milk and dry fruits such as almond, saffron, poppy seeds, melon seeds, cardamom, fennel seeds, cashew, pistachios and rose flavor( rose petal or rose water).\
Few people use fresh rose petal or gulkand in this drink but I didn’t have any of them so I used rose water to give rose flavor in my thandai.
This is traditional version of thandai which needs some preparations for the soak and grind the ingredient. It is also known as fresh kesariya thandai.
For Grind Mixture:
Cashew 12-15 Almond 12-15 Pistachio 7-8 Poppy Seeds 1 tbsp Melon Seeds 1 tbsp Fennel Seeds 1 tbsp Black Pepper 5-6 Water ½ cup
For Thandai Milk:
Milk 2 cup Sugar ¼ cup Rose Essence few drops Saffron 5-6 strands Cardamom pods 3-4
Soak all the ingredients (grind mixture) for at least 5-6 hrs or overnight.
Next day morning, strain the mixture through the strainer and peel the almond skin.
Ground the soaked mixer to a smooth paste.
Soak the saffron in 2 tbsp of warm milk and keep aside, crushed the cardamom in the mortar and pestle.
Boil the milk until it reaches a point of where it starts bubbling. Add crushed cardamom.
Add soaked saffron milk and stir.
Add sugar and stir it until sugar dissolve.
Add grounded paste and mix it.
Simmer for 4-5 mins until it slightly thickens. Switch off the gas. Let it come to room temperature. Then add rose essence.
Strain the milk into the pot or you could have it as it is. Keep in the fridge until serve
Serve the cool thandai. Garnish with rose petals and chopped dry fruits.
1. Adding cashew is optional.
2. You can prepare it in advance but keep refrigerated.
3. You could also freeze the thandai and serve as frozen thandai.
4. Pour, rose essence or rose water once milk comes at room temperature.
5. Thandai tastes best when served chilled.
6. Serve this drink in the earthen pot gives nice and authentic aroma.
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