Thandai Recipe (With Instant Thandai Powder)
Thandai is an indian summer drink made with milk, nuts&seeds and spices.It is popular during festivals like Shivratri and Holi.
Equipment
- Mixer Grinder
- Sauce Pot
Ingredients
For Instant Thandali Masala Powder (Makes 1 cup, makes extra)
- 40-50 almonds raw
- 20 cashews whole, raw
- 2 tablespoon pistachios raw
- 1.5 tablespoon white poppy seeds
- 1.5 tablespoon fennel seeds
- 25 black peppercorns
- 20 green cardamom pod
- 2 tablespoon dried rose petals
- ½ teaspoon saffron strands
- ¼ teaspoon nutmeg powder optional
For Thandai
- 4 cup whole milk
- ½-3/4 cup thandai powder adjust to liking
- 1 tablespoon rose water optional
- ⅓ cup sugar adjust to taste
Instructions
To Make Thandai Masala
- To Make Instant Thandai Masala Powder, simply add all the nuts, seed and paste to a grinder (I use Vitamix) and grind for 30 seconds. Stop and scrape the sides. Once the nuts have broken down, just pulse several times in intervals of 10-12 seconds. The nuts should be powdered but not release too much oil and turn pasty. Tip: You can roughly chop the nuts before grinding to make it easy on the grinder. To Make Wet Thandai Masala :- Soak the nuts, spices and seeds for 10 minutes in warm water. Drain and discard the water. Add everything to a blender, add 4-5 tablespoon milk (or as needed) and blend into a thick paste. Note:-You can use water to blend.
To Make Thandai
- In a large, heavy-bottomed pot, bring the milk to a slow boil on low medium flame. You can also use half-and-half or a combination of milk and evaporated milk for extra creaminess. The creamier the milk, the better the thandai will taste.
- Keep stirring occasionally to prevent the milk from scorching.Reduce the heat to low and add the thandai masala and sugar to the simmering milk. Mix well and let it simmer for 10-15 minutes on low heat. Stir occasionally as it simmers to ensure the flavors blend evenly.
- Take the pot off the stove and allow it to cool for about 10 minutes. Once it’s slightly cooled, mix in the rose water and saffron. Cover the pot and let rest on kitchen counter for flavors to steep for about 1.5 to 2 hours.
- Place the cooled thandai in the refrigerator to steep further.Chill for a few hours or overnight for best flavor. Strain and serve chilled. Garnish as desired. Serve thandai with few spoons of rabdi on top for a decadent taste.
Notes
- Thandai Masala - A well-made thandai masala is the heart and soul of a delicious drink. Take your time to select the freshest nuts and seeds for the best flavor. Invest in high-quality green cardamom, saffron, and rose, as their aroma is just as important as the taste since drinking thandai is a full sensory experience.
- Let It Steep - Overnight is ideal, but I recommend letting it rest for at least 4 hours. Milk is a blank canvas, and this resting time allows the flavors and aroma to deepen and intensify, making your thandai even more delicious!
- Smooth & Creamy - You can strain the steeped thandai for a smoother, silkier texture (though my grandmother would definitely frown at that!) But hey, you do you! My husband prefers it this way, so I often strain it for him.
- Temperature - Thandai is meant to be enjoyed ice-cold—serving it chilled is essential for the ultimate comfort and satisfaction. A warm or room temperature thandai simply doesn’t hit the spot! The colder it is, the creamier and more refreshing it tastes.
Nutrition
Calories: 263kcalCarbohydrates: 28gProtein: 10gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 20mgSodium: 66mgPotassium: 482mgFiber: 5gSugar: 20gVitamin A: 279IUVitamin C: 2mgCalcium: 314mgIron: 2mg
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