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How To Make Thandai
About Thandai Recipe: A beautiful blend of mixed nuts and delicate spices all mixed up together with milk. Thandai is often made on the occasion of Holi or Shivratri.
- Total Cook Time 35 mins
- Prep Time 10 mins
- Cook Time 25 mins
- Recipe Servings2
Ingredients of Thandai
- 2 Litre full fat milk
- 2 tsp basil seeds (sabja)
- 1 tsp fennel seeds (saunf)
- 8-10 Black peppercorns
- 1 inch cinnamon stick
- 6-8 Green cardamoms
- 10-12 Dried rose petals
- 15-20 Cashew nuts (soaked for 6-8 hours and drained)
- 3 tbsp poppy seeds (soaked for 6-8 hours and drained)
- 15-20 almonds (blanched), peeled
- 15-20 pistachios (blanched), peeled
- 3 tbsp melon seeds (soaked for 6-8 hours and drained)
- 1 cup milk
- A pinch of saffron
- 1 1/4 cups natural sugar
- for garnishing mixed nuts powder
- for garnishing rose petals (dried and crushed)
How to Make ThandaiHideShow Media
Bring milk to a boil in a deep non-stick pan on medium heat, reduce the heat to low and cook for 8-10 minutes more or till the milk reduces slightly. Making sure to stir in between.
Meanwhile, take basil seeds in a bowl, add 1 cup water, mix and set aside for 8-10 minutes.
Put fennel seeds in a blender jar, add black peppercorns, cinnamon stick, green cardamoms and dried rose petals and blend to a fine powder.
To make the nut paste, put cashew nuts in a blender jar, add poppy seeds, almonds, pistachios, melon seeds and milk and blend to fine paste.
Add saffron in the milk and mix, cook for 2-3 minutes.
Add natural sugar, mix and add 2 tsps blended spice mix and mix well. Cook for a few seconds.
Add blended paste, mix and cook for 5-6 minutes. Take the pan off the heat and refrigerate the mixture till chilled completely.
Pour the mixture into serving glasses, garnish with a little soaked basil seeds and mixed nuts powder and dried rose petals.