Cooling Thandai Recipe: A Refreshing Holi Treat
20 minutes
706 reads
About Cooling Thandai Recipe: A Refreshing Holi Treat
Thandai, a vibrant and spiced beverage, is a beloved tradition during Holi and Shivratri festivals in India. This recipe elevates the classic Badam milk, adding a delightful kick of spice and a refreshing coolness perfect for warmer months. Bursting with the flavors of almonds, cashews, fennel, cardamom, and rose, this Thandai is more than just a drink; it's an experience. The blend of warming spices and cooling ingredients creates a harmonious balance, leaving you feeling revitalized and refreshed.Prepare to impress your friends and family with this authentic and easy-to-follow recipe. It's the perfect addition to your Holi celebration or a delightful treat anytime you crave a touch of Indian magic.
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Recipe Time & More
Prep20 minutes
Total20 minutes
Ingredients
- 1 ltr Milk
- 16 Almonds
- 12 Cashews
- 1 tbsp Poppy Seeds
- 1 tbsp Melon Seeds
- 1 tbsp Fennel Seeds
- 3 Cardamom
- 1 tsp Peppercorn
- Saffron Strands a few strands
- 1 tbsp Rose Water
- 1 cup Sugar or as per taste
Instructions
Prepare the Nuts and Seeds
- Soak the almonds, cashews, poppy seeds, and melon seeds in warm water for at least 30 minutes. Remove the almond skins after soaking.
Dry Roast the Spices
- Dry roast the fennel seeds, green cardamom pods, and peppercorns in a pan over medium heat until fragrant (about 2-3 minutes). Be careful not to burn them.
Boil the Milk
- In a heavy-bottomed saucepan, bring the milk to a boil. Simmer for 5-6 minutes, then remove from heat.
Infuse the Milk
- Add sugar and saffron strands to the hot milk. Stir gently until the sugar dissolves. Let it cool slightly.
Grind the Spice Paste
- Grind the roasted spices into a fine paste in a blender or using a mortar and pestle. Add the soaked nuts and seeds and grind to a smooth paste. Add a little water if needed to achieve a smooth consistency.
Combine and Rest
- Add the nut and spice paste, along with the rose water, to the cooled milk. Stir well and let it stand for at least 1 hour, or preferably longer, to allow the flavors to meld.
Strain and Chill
- Strain the Thandai through a fine-mesh sieve or cheesecloth into a serving container. An earthenware pot is traditional, but any clean container will do. Refrigerate for at least 2-3 hours to chill thoroughly.
Garnish and Serve
- Garnish with silver leaf, rose petals, and chopped nuts. Serve chilled. Enjoy your refreshing Thandai!
Recipe Notes
Expert Tips for the Perfect Thandai
- For an extra creamy Thandai, use full-fat milk and soak the nuts for a longer period.
- Adjust the amount of sugar to your preference. You can also use honey or jaggery as a substitute.
- If you don't have melon seeds, you can omit them or substitute with other seeds like sunflower seeds.
- To enhance the aroma, you can lightly toast the nuts before grinding them into a paste.
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Recipe Nutrition
Calories: 199kcalCarbohydrates: 43gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 3mgPotassium: 86mgFiber: 1gSugar: 40gVitamin A: 9IUVitamin C: 1mgCalcium: 21mgIron: 1mg
Sweta Biswal
Articles: 91
6 Comments
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This is so tempting! Thank you.
Looks so good! Can’t wait to try it.
This is exactly what I was looking for!
Yummy!
Happy Holi…. This recipe is making me nostalgic.
This looks so inviting! Thank you.