Authentic Indian Thandai Recipe: A Refreshing Summer Drink

Ingredients

1.5 litres of Whole milk
200 grams of Sugar
30 grams of Almonds
20 grams of Cashew nuts
15 grams of Pistachios
15 grams of Poppy seeds (khuskhus)
10 grams of Melon seeds
1 tablespoon of Fennel seeds (saunf)
1 teaspoon of Cardamom powder
A pinch of Saffron strands
1/2 teaspoon of Rose water
1/2 teaspoon of Peppercorn

Steps and instructions

Soak almonds, cashew nuts, pistachios, poppy seeds, melon seeds, fennel seeds, and peppercorns in water for at least 2-3 hours.
After soaking, grind these soaked ingredients into a fine paste using a blender or food processor. Add a little water if required.
In a deep pan, bring the milk to a boil. Add sugar and stir until it dissolves completely.
While the milk is boiling, add the ground paste to it and mix well.
Cook the mixture on low flame for around 10 minutes. Keep stirring occasionally.
Add the cardamom powder and saffron strands to the milk and stir.
Turn off the heat and let the mixture cool to room temperature. Then, strain the mixture using a fine mesh strainer to remove any lumps or solid parts.
Once strained, add the rose water to the milk and mix well.
Refrigerate the milk for at least 2 hours before serving.
Serve the chilled Thandai in glasses, garnished with a few strands of saffron, almond and pistachio slivers.

Tools for making

Blender - To grind the soaked ingredients into a fine paste.
Deep pan - For boiling the milk and preparing the Thandai mixture.
Fine mesh strainer - To strain the mixture and remove any lumps or solid parts.
Refrigerator - To chill the Thandai before serving.
Glasses - For serving the chilled Thandai.
Almond and pistachio slivers - For garnishing the Thandai.

Recipe variations

Replace whole milk with almond milk or coconut milk for a dairy-free version.
Add a teaspoon of rose petals or rose syrup for an enhanced rose flavor.
Include a tablespoon of soaked and peeled poppy seeds for an added nutty taste.
Add a few strands of saffron directly to the milk while boiling for a more vibrant color.
Garnish with crushed pistachios, almonds, and cashews for extra crunch.
Add a tablespoon of soaked and peeled chia seeds for added texture.
Replace sugar with honey or maple syrup for a healthier alternative.
Add a teaspoon of ground cinnamon or nutmeg for a warm and spicy twist.
Mix in a tablespoon of soaked and ground dried rose petals for a unique floral flavor.
Include a tablespoon of soaked and peeled watermelon seeds for a refreshing touch.

Recipe overview

Thandai, a traditional Indian beverage, is a refreshing and nutritious concoction typically associated with festivities like Holi and Shivaratri. This cooling drink, packed with the wholesome goodness of milk and nuts, strikes a perfect balance between health and taste. The Thandai we are preparing serves as an excellent summer cooler, as well as a rich treat for your taste buds. The recipe involves an interesting mix of whole milk, sugar, and a variety of nuts and spices, all contributing to a unique flavor profile. Expect a blend of sweetness and spice, with a creamy texture and a fragrant aroma. This step-by-step guide will walk you through the process of making Thandai, from preparing the nut and spice paste, to serving the chilled beverage. With a preparation time of about 3 hours, including refrigeration, this Thandai recipe serves eight people and can be a wonderful addition to your festive menu.

Common questions

Can I use skim milk instead of whole milk?
Yes, you can use skim milk, but keep in mind that it may affect the richness and creaminess of the Thandai.
Is it necessary to soak the nuts and seeds?
Yes, soaking the nuts and seeds helps in grinding them into a smooth paste and also enhances their flavors.
Can I use pre-ground spices instead of grinding them?
While it is recommended to use freshly ground spices for the best flavor, you can use pre-ground spices as a substitute.
Can I skip adding saffron strands?
While saffron adds a unique flavor and color to the Thandai, you can skip it if you don't have it available.
How long can I store Thandai?
Thandai can be stored in the refrigerator for up to 2-3 days. Make sure to keep it in an airtight container.
Can I adjust the sweetness of Thandai?
Yes, you can adjust the amount of sugar according to your taste preferences. Add more or less sugar as desired.

Serving dishes and utensils

Blender or Food Processor - To grind the soaked ingredients into a fine paste.
Deep Pan - To boil and cook the milk mixture.
Fine Mesh Strainer - To strain the milk mixture and remove any lumps or solid parts.
Refrigerator - To chill the Thandai before serving.
Glasses - For serving the chilled Thandai.
Garnishing Tools - To garnish the Thandai with saffron strands, almond and pistachio slivers.

Origin stories

Thandai, a rich and creamy Indian cold drink, is traditionally associated with Holi, the Indian festival of colors. The name 'Thandai' translates to 'cooling' in Hindi, befitting its refreshing nature. The drink has its origins in North India, where the summer heat is particularly intense. The tale goes that the cooling properties of Thandai were appreciated by royalty and common folk alike in the scorching heat. The drink, laced with spices and dry fruits, provided not just respite from the heat, but also nutrition. Thandai is often prepared during the Holi festival to complement the spirit of the celebration and the onset of the Indian summer. The presence of bhaang, a variant of cannabis traditionally used in some Thandai recipes, adds a layer of merriment to the Holi festivities. However, the recipe provided here is a non-alcoholic and kid-friendly version of the drink.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.