Thandai

Thandai is a super refreshing and delicious drink most commonly made and served during the spring season in India. It is a special beverage at many Holi parties around the spring summer season. It is made with grinding dry fruits on a stone mortar and pestle traditionally.

More traditional approach to summer drinks here roohafza, bael sherbet, lassi.

Thandai
Thandai

Summers always mean rich dry fruit & sugar syrup – commonly known as thandai in our household. Since making it at home is a very cumbersome process, it is now-a-days bought ready-made in most homes. You must be wondering why dry-fruits in summer. Well it is commonly acknowledged & accepted fact – dry-fruits if soaked overnight & then consumed, loose their heat properties & rather become cooler in nature. Upon this principle thandai has been made and consumed over the years.

The reason I ventured into making thandai at home was due to my mother-in-law’s illness last year. She was not allowed to consume outside food and needed the extra sugar, energy and coolness which will come with thandai, for her speedy recovery. So I sailed in uncharted waters. Last year was a success which kind of pushed me ;) into make it again this year :). After aam ka panna this is again from my mother’s recipe box.

Thandai
Thandai
Thandai
Thandai

If kept refrigerated it will last for 7-10 days easily.

Thandai
Thandai

This is one drink, which makes me forget the extra calories of sugar, dry fruits in it. This is a rich drink and really really leaves one feeling cool after a sip. Do try this.

Thandai

Thandai is a super refreshing and delicious drink most commonly made and served during the spring season in India. It is a special beverage at many Holi parties around the spring summer season. It is made with grinding dry fruits on a stone mortar and pestle traditionally.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Drinks
Cuisine: Indian
Servings: 6

Ingredients

  • 25 gram cantaloupe seeds giri
  • 25 gram watermelon seeds tarbooje ki giri
  • 25 gram poppy seeds khus-khus
  • 25 gram almond
  • 5 gram white pepper dakhini mirch
  • 10 gram fennel seeds thin variety
  • 5-7 green cardomom
  • 10 gram dried rose petals
  • 100 ml kevra water
  • kg sugar
  • 500 ml water

Instructions

  • Soak all ingredients separately overnight in Kevra water, except sugar.
  • Remove almond skin.
  • Now using a mortar & pestle, grind all ingredients into a fine paste. Grind little of all ingredients together rather than one ingredient at a time. This ensures a finer paste.
  • Keep the paste aside.
  • In a wok, add water & sugar. Boil till all sugar melts.
  • Add the paste slowly into it. Ensure no lumps are formed. Mix well.
  • Turn off gas once the sugar melts & just before reaches the stage of 1 thread syrup.
  • When cool, store in an air-tight container.
  • Serve in chilled milk. No need to add extra sugar in milk. Enjoy!
  • If kept refrigerated it will last for 7-10 days easily.

2 responses to “Thandai”

  1. eftychia says:

    Delicious, simply delicious! Thanks for sharing.

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