Thandai Recipe
By following our step-by-step guide, you can recreate this exquisite Thandai recipe in the comfort of your own home. Each sip will be a reminder of the richness and diversity of Indian cuisine, as well as a celebration of the artistry behind our craft.So, whether you're hosting a gathering, celebrating a festival, or simply seeking a refreshing treat, our Thandai recipe is the perfect choice.
Ingredients
Ingredients used in this Recipe
- 1 liter milk
- 10-12 qty almonds
- 2 tbsp poppy seeds
- 2-3 qty green cardamom pods (use seeds only)
- ΒΌ tsp white cumin seeds
- 5-6 qty black pepper
- 6 tbsp sugar (adjust to taste)
- rooh afza syrup (adjust to taste)
Other Traditional Ingredients
- 10-12 qty cashews
- 10-12 qty pistachios
- a pinch of saffron strands
- 1 tbsp fennel seeds
- 2 tbsp dried melon seeds
- 1 tbsp rosewater
For Serving and Garnishing
- chopped pistachios and almonds
- ice cubes for serving
Instructions
Soaking the Nuts and Seeds
- Begin by soaking a handful of almonds, cashews, and pistachios. Along with these nuts, soak poppy seeds, melon seeds, and fennel seeds, whichever nuts and seeds you prefer. Soak them in water for 3-4 hours.I used only almonds and poppy seeds in this recipe. You can use the ingredients according to your preference.
Blending the Spices
- Grind white cumin seeds, cardamom seeds, black pepper, and a pinch of saffron strands using a mortar and pestle. Grind this mixture into a fine powder.
Creating a Nut Paste
- Once the nuts and seeds are adequately soaked, drain the water and transfer them to a mortar and pestle. You can use a blender or food processor for this purpose but preferably use mortar and pestle.
- Grind them into a smooth paste. The finer these things are, the better the thandai will be. You can add a splash of milk to facilitate the grinding process.
Mixing the Thandai Masala
- After grinding all the ingredients, pour some of the milk into the blender or mortar. Mix the nut paste, ground spices, and rosewater (optional) in the milk.
Making the Syrup
- In a large mixing bowl or a jug, mix sugar with the remaining chilled milk. You can adjust it according to your taste.
- Once the sugar is dissolved, stir the thandai mixture in the mortar or blender again.
- Now, slowly pour the blended Thandai mixture into the sweetened milk, stirring continuously.Stir well until all the ingredients are thoroughly combined. The best thandai (sardai) is ready now. Strain and cool it to your liking. You can drink it without straining and chilling if you like.
Straining and Chilling
- Strain the thandai using a fine-mesh sieve or a cheesecloth to remove any coarse particles, ensuring a smooth and velvety texture.Once you have strained the Thandai mixture, refrigerate it for a few hours to allow the flavors to meld together.
Serving and Garnishing
- Serve it in tall glasses over ice cubes for a refreshing and cooling sensation. You can also garnish the drink with a sprinkle of chopped nuts or a few strands of saffron for an added touch of elegance.Thandai can be garnished with various ingredients to elevate its visual appeal and taste.
Video
Notes
- It is a drink that you can consume all year round. You can use it in winter, too. The only difference is that you'll have to heat the milk a little and make thandai with warm milk. The rest of the procedure is the same.
- You can make thandai with water if you want, but mostly it is made with milk.
- Soaking the almonds in a bowl for a few hours will make the skin come off easily. If you are short on time, you can peel the skin by boiling them in water.
- Before soaking, the poppy seeds should be rinsed thoroughly with water because they contain dust particles.
- You can use regular cow's milk or opt for a dairy-free alternative like almond milk or soy milk for a vegan version.
- Add the desired amount of sweetener, such as sugar, honey, or a natural sweetener like stevia, to the milk.
- If you want to use any type of syrup like jam-e-shereen, rooh afza, or rose syrup, or any sort of dessert like falooda or ice cream in Sardai then you have to adjust the amount of sugar in the milk because these syrups and desserts are already high in sweetness.