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.
Servings: 6 people
Ingredients
- 25 gram cantaloupe seeds giri
- 25 gram watermelon seeds tarbooje ki giri
- 25 gram poppy seeds khus-khus
- 25 gram almond badam
- 5 gram white pepper dakhini mirch
- 10 gram fennel seeds thin variety
- 5-7 green cardomom choti elaichi
- 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.