Thandai is the traditional Indian cold drink prepared with a mixture of dry fruits, fennel seeds, pepper, poppy seeds, cardamom, saffron, gulkand, milk and sugar. This refreshing chilled beverage is mainly prepared during the Maha Shivaratri and Holi or Holla mahalla festivals, especially in North India. It can also be served during hot summer days for killing the heat. Here is the recipe with some tips and step by step instructions and pictures.
1. Ingredients Preview for Thandai Masala or Thandai Powder.
2. Firstly, take grinder jar and add 7 green cardamom, 25 black peppercorn, 4 cloves and 1.5 tbsp fennel seeds/ saunf.
2. Then add 1/2 of 250 gm Sugar to it.
3. Grind to fine powder without adding any water.
4. Place a sieve over a bowl. Then sieve the grounded mixture.
5. Now, take the same grinder jar and add 2 tbsp poppy seeds to it.
6. Then add 1 tbsp melon seeds, 20 cashew nuts, 25 almonds and the remaining half of sugar to it.
7. Grind to fine powder without adding any water.
8. Place a sieve over the same bowl. Then sieve the grounded mixture.
9. Then grate a little nutmeg and add 2 pinches of yellow food colour to the grounded mixture. Only grate 1/8 part of nutmeg.
10. Strain this mixture again through a sieve to mix it well.
11. Thandai powder is now ready.
12. Store the Thandai masala in any air tight container and use for up to 2 months.
13. For preparing Thandai- 2 big glasses, take 6 tsp thandai powder in a bowl or glass.
14. Then add 3/4 cup of milk and 1 tsp gulkand to it.
15. Stir to mix them well and keep this mixture aside for half an hour.
16. After half an hour, thandai powder is bloomed well in the milk.
17. Transfer this milk to a blender jar and add remaining 1 cup of milk & ice cubes to it. I have used chilled milk that's why didn't add ice cubes.
18. Blend it well. Thandai is ready.
19. Transfer it to serving glasses and garnish with chopped almonds and few strands of saffron/ kesar.
20. Enjoy this chilled and super scrumptious Thandai.
0 servings
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