Thandai Recipe

Thandai Recipe is a refreshing Indian cold drink, made with a mixture of almonds, cashews, pistachios, melon seeds, fennel seeds, and spices.

Recipe Source Link:https://www.mygingergarlickitchen.com/thandai-recipe/

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RECIPE INGREDIENTS

» For Thandai //

• 1 Litre Full-Fat Milk
• 4 Tbsp Powdered Sugar, Or As Per Taste
• 15 Saffron (Kesar) Strands, Crushed
• 1 Tablespoon Rose Water (Gulabjal)

» Thandai Masala Paste //

• 2 Tablespoons Almonds (Badam), Blanched Or Soaked Overnight
• 2 Tablespoons Cashews (Kaju), Blanched Or Soaked Overnight
• 2 Tablespoons Pistachios (Pista), Blanched Or Soaked Overnight
• 2 Tablespoons Poppy Seeds (Kuhs Kuhs/paust Ke Dane), Soaked Overnight
• 1 Tablespoon Watermelon Seeds (Kharbuje Ke Beej), Blanched Or Soaked Overnight
• 1 Tablespoon Fennel Seeds (Saunf), Soaked Overnight
• 5 Green Cardamom Pods (Hari Ilaichi)
• 10 Whole Peppercorns (Kalimirch)

» For Serving //

• Saffron Strands
• Rose Petals
• Chopped Pistachios, And Almonds

RECIPE INSTRUCTIONS

» How to Make Thandai Paste/Masala

1. Peel off the almonds and pistachios skin. (You can either soak them overnight or blanch them in hot water for 30 minutes before peeling off the skin.)
2. Add the peeled peeled almonds, cashews, peeled pistachios, melon seeds, poppy seeds, fennel seeds, cardamom pods, and peppercorns with 1 tablespoons to water to a blender. Grind together to make a fine paste.
3. Thandai masala is ready. Keep it aside.

» How to Make Thandai Paste/Masala

1. Add milk to a heavy saucepan over on medium heat.
2. Stir occasionally, and bring it come to a boil.
3. Add crushed saffron strands and mix well to combine.
4. Simmer for 5-7 minutes.
5. Once the milk is boiled and changes the color, add the powdered sugar.
6. Mix well and simmer for 5-7 minutes or till the sugar melts.
7. Now add the 1/3 cup of thandai paste to the milk and mix it well. (You can use a wire whisk to mix it)
8. Simmer for 7-8 minutes.
9. Let it cool 1 hour at room temperature.
10. Strain the mixture using a mesh strainer (sieve) into a pitcher. (Use a wooden spoon to press the solid thandai masala. This pressing masala would bring out the maximum flavors out of the thandai masala.)
11. Add 1 tablespoon rose water and mix well. Refrigerate it for at least 4 hours or overnight.
12. Pour chilled thandai into serving glasses.
13. Garnish it with saffron strands, dried rose petals, and chopped pistachios.
14. Serve chilled with some gujiya and hot pakoras.

RECIPE NOTES

1. No notes for this recipe.