Thandai Recipe

Thandai Recipe

I totally forgot about holi iteself. I was too lazy to cook new recipes for it till yesterday. Luckily i had a sweet potato jamun recipe on hand so i shared it. But somehow the mind of the food blogger will make you do it, so today morning i made this traditional holi special drink thandai. Have already made the dough for mawa gujiya and after publishing this post, i will be rushing into the kitchen to make that. Will be sharing it in a few hours.

Similar Recipes,
Badam Milk
Ragi Malt

Ingredients for Thandai

• Milk - ½ liter
• Sugar - 3 tbsp
• Pistachios few teaspoon chopped finely for garnishing
• Saffron a pinch for garnishing
• Water - ½ cup
• Rose Essence few drops

For Masala:

• Badam / Almonds - 20
• Cashewnuts - 15
• Poppy Seeds / Khus Khus / Kasa Kasa - 1 tsp
• Fennel Seeds / Sombu / Saunf - 1 tsp
• Whole Pepper - ½ tsp
• Cardamom Pods - 5
• Saffron a pinch
• Milk - 2 tablespoon for soaking saffron

This drink is sweet, spicy and full of flavour, you can never ever resist it. So delicious. There are certain spices which should go in this drink, they are fennel, pepper, khus khus, saffron, rose essence. It makes it really tasty and refreshing.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.

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Thandai Recipe

Thandai Recipe with step by step pictures. This is the perfect drink for the festive occasion of Holi and Shivratri. This drink is packed with dry nuts and flavored with fragrant spices.

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Prep Time 20 minutes mins

chilling time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course Bevarages

Cuisine Indian

Servings 3 servings

Calories 203 kcal

Ingredients

  

1x2x3x

• ▢ ½ liter Milk
• ▢ 3 tablespoon Sugar
• ▢ Pistachios few teaspoon chopped finely for garnishing
• ▢ Saffron a pinch for garnishing
• ▢ ½ cup Water
• ▢ Rose Essence few drops
• ▢ For Masala:
• ▢ 20 Badam / Almonds
• ▢ 15 Cashew nuts
• ▢ 1 teaspoon Poppy Seeds / Khus Khus / Kasa Kasa
• ▢ 1 teaspoon Fennel Seeds / Sombu / Saunf
• ▢ ½ teaspoon Whole Pepper
• ▢ 5 Cardamom Pods
• ▢ Saffron a pinch
• ▢ 2 tablespoon Milk for soaking saffron

Instructions

 

• ▢
  Bring milk to a boil, add in sugar and mix well. Chill this till cold.
• ▢
  Soak saffron in 2 tblspn of milk and set aside.
• ▢
  Take badam, cashews, poppy seeds, fennel seeds, pepper, cardamom in a bowl and pour in ½ cup of hot water over it and soak it for 15 mins.
• ▢
  Now take this in a blender and puree smoothly.
• ▢
  Pour this mix into the milk and add a tblspn of saffron milk and mix well. Leave this to sit for 15 mins.
• ▢
  Now strain this and add in remaining saffron milk and rose essence. Chill this for a hour
• ▢
  Serve with some pista and saffron toppings.

Nutrition

Nutrition Facts

Thandai Recipe

Serving Size

 

1 g

Amount per Serving

Calories

203

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

4

g

25

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

21

mg

7

%

Sodium

 

69

mg

3

%

Potassium

 

355

mg

10

%

Carbohydrates

 

25

g

8

%

Fiber

 

1

g

4

%

Sugar

 

21

g

23

%

Protein

 

7

g

14

%

Vitamin A

 

282

IU

6

%

Vitamin C

 

1

mg

1

%

Calcium

 

232

mg

23

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

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