Thandai Recipe
Drink

Thandai Recipe | How to make thandai at home

A cool and refreshing flavoured milk recipe with step by step pictures. Thandai is a popular Indian drink prepared with dry fruits, spices and various seeds. It’s especially served during the festival of Holi.

Thandai - Holi Recipe

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Ingredients:

  • 4 cup milk
  • ¼ cup sugar
  • 12 cashews
  • 12 almonds
  • 2 tbsp raisins
  • 1 tbsp melon seeds
  • 1 tbsp fennel seeds
  • 1 tsp poppy seeds
  • 5 green cardamom
  • 15 black peppercorn
  • 1-inch cinnamon
  • ½ tsp saffron strands (soaked in 1 tbsp warm milk)
  • 1 tsp gulkand or candied rose petals

Cooking Directions:

Step 1

Soak cashews, almonds, raisins, melon seeds, fennel seeds, poppy seeds, green cardamoms, black peppercorns, and cinnamon stick in 1 cup water for 5-6 hours or overnight.

Step 2

Strain the water and pour this mixture into a grinder jar with 2 tbsp milk.

Step 3

Grind the mixture to a smooth paste.

Step 4

In a liquidiser jar, add the thandai paste, milk, gulkand, saffron strands and sugar. Blend until sugar is dissolved.

Holi Recipe

Allow it to sit for 1-2 hours in the refrigerator and then pass this through a strainer. Pour the thandai in the glasses. Garnish with saffron and serve chilled.

Thandai

Cool and refreshing flavoured milk recipe with step by step pictures. Thandai is a popular Indian drink prepared with dry fruits, spices and various seeds. It’s especially served during the festival of Holi.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Drinks
Cuisine: Indian
Servings: 4 people

Ingredients

  • 4 cup milk
  • ¼ cup sugar
  • 12 cashews
  • 12 almonds
  • 2 tbsp raisins
  • 1 tbsp melon seeds
  • 1 tbsp fennel seeds
  • 1 tsp poppy seeds
  • 5 green cardamom
  • 15 black peppercorn
  • 1- inch cinnamon
  • ½ tsp saffron strands soaked in 1 tbsp warm milk
  • 1 tsp gulkand or candied rose petals

Instructions

  • Soak cashews, almonds, raisins, melon seeds, fennel seeds, poppy seeds, green cardamoms, black peppercorns and cinnamon stick in 1 cup water for 5-6 hours or overnight.
  • Strain the water and pour this mixture into a grinder jar with 2 tbsp milk.
  • Grind the mixture to a smooth paste.
  • In a liquidiser jar, add the thandai paste, milk, gulkand, saffron and sugar. Blend until sugar is dissolved.
  • Allow it to sit for 1-2 hours in the refrigerator and then pass this through a strainer. Pour the thandai in the glasses. Garnish with saffron and serve chilled.

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