Thandai (Holi Festival Recipe) Recipe


Thandai is a very popular beverage during summers. Although made with different variations, the most popularly consumed thandai on the auspicious occasions of Mahashivratri and Holi is with Bhaang. Thandai traditionally has been consumed to ward of the effects of hot and humid weather. The recipe below is simple and tasty variation of the thandai.

Ingredients :

• 1 1/2 litre Milk
• 20-25 cup Almonds
• 20-25 tbsp Cashew nuts
• 2 tbsp Poppy seeds (khus khus/gasagasalu)
• 20 Pistachios
• 2 tbsp Melon seeds
• 1/2 tsp Fennel seeds (saunf)
• 5 Green Cardamom
• 8-10 Black peppercorns
• 1 cup Sugar  (adjust according to taste)
• 20-25 Rose petals
• Few strands Saffron

Method :

  • Soak almonds, poppy seeds, melon seeds separately for 2 hours.
  • Bring milk to a boil in a pan. Add saffron and mix. When the milk begins to boil add sugar and simmer till the sugar melts. Turn off the heat and let it cool.
  • In the meantime peel almonds and drain water from poppy seeds and melon seeds.
  • Grind together almonds, cashewnuts, pistachios, melon seeds and poppy seeds with a little milk to a fine paste.
  • Now mix the ground paste to milk and mix well.
  • Grind cardamom, black peppercorns, dried rose petal to a fine powder.
  • Add the powdered masala and mix well.
  • Refrigerate the milk for 2 to 3 hours.
  • Serve thandai chilled.


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