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.
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.
If kept refrigerated it will last for 7-10 days easily.
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
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
- 1½ 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.
Delicious, simply delicious! Thanks for sharing.
thank you eftychia.