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Thandai Recipe

Thandai Recipe is a refreshing Indian cold drink, made with a mixture of almonds, cashews, pistachios, melon seeds, fennel seeds, and spices.


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Thandai Recipe

Prep Time = 15 minutes
Cook Time = 25 minutes
Total Time = 40 minutes
Category = Main
Cuisine = Indian
Serves = 4 large glasses
Nutrition Info = 250 calories
Serving Size = 1 serving

RECIPE INGREDIENTS

» For Thandai //

» Thandai Masala Paste //

» For Serving //


RECIPE INSTRUCTIONS

» How to Make Thandai Paste/Masala

  1. Peel off the almonds and pistachios skin. (You can either soak them overnight or blanch them in hot water for 30 minutes before peeling off the skin.)
  2. Add the peeled peeled almonds, cashews, peeled pistachios, melon seeds, poppy seeds, fennel seeds, cardamom pods, and peppercorns with 1 tablespoons to water to a blender. Grind together to make a fine paste.
  3. Thandai masala is ready. Keep it aside.

» How to Make Thandai Paste/Masala

  1. Add milk to a heavy saucepan over on medium heat.
  2. Stir occasionally, and bring it come to a boil.
  3. Add crushed saffron strands and mix well to combine.
  4. Simmer for 5-7 minutes.
  5. Once the milk is boiled and changes the color, add the powdered sugar.
  6. Mix well and simmer for 5-7 minutes or till the sugar melts.
  7. Now add the 1/3 cup of thandai paste to the milk and mix it well. (You can use a wire whisk to mix it)
  8. Simmer for 7-8 minutes.
  9. Let it cool 1 hour at room temperature.
  10. Strain the mixture using a mesh strainer (sieve) into a pitcher. (Use a wooden spoon to press the solid thandai masala. This pressing masala would bring out the maximum flavors out of the thandai masala.)
  11. Add 1 tablespoon rose water and mix well. Refrigerate it for at least 4 hours or overnight.
  12. Pour chilled thandai into serving glasses.
  13. Garnish it with saffron strands, dried rose petals, and chopped pistachios.
  14. Serve chilled with some gujiya and hot pakoras.

RECIPE NOTES

  1. No notes for this recipe.

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