HOMEMADE THANDAI RECIPE

     Its HOLI होली - an exuberant festival which brings along with it "Bounty of Colours." Though we personally do not celebrate Holi, until we were in India, the spirit of the festival lingered through when the neighbourhood got alighted with the festivities.  Holi had always been an onlooker process for me. Even during our college days, I never liked to participate in it. My part was always like -  see & enjoy!!!   
     Whenever I think of Holi, I remember an incident which happened during our College Days.  It was during our final year in College and as usual, our North Indian Classmates bought the colours etc., to celebrate it after our classes. Few other classmates also joined them along with other department students who were celebrating the festival in our Campus Car park.  It all ended up well and all went back home happily.  The next day our new Principal had a surprise to all who participated in the celebration - A Suspension along with a long lecture that it was out of Culture that the students behaved.  Though it bought agitation in the midst of the students, they were all helpless about the decision and that's how our College norm works. Students like me supported our fellow classmates and brooded over their suspension, but silently thanking ourselves for not getting involved in the issue. Anyway lets come back to Holi.
     Holi apart from the celebration of colours, like any other festival there are lots of eating & festive foods. Playing with colours & feasting on Special Sweets, Snacks & Drinks - getting into a celebratory mode driving up into food coma ultimately.  Thandai ठंडाई is a special drink synonymous to Holi - an exquisite drink prepared with Milk & loads of Nuts, Rose Petals, Saffron Strands with a delicate note of spices in it. Thandai takes the festive fervour to another level.  Thandai is one favourite drink which comes into the limelight during Holi and it is India's favourite. Every region has its own version, but Thandai in Varanasi is said to be the best.
      I am not sure whether I would ever get a chance of drinking Thandai from Varanasi. The place is famous for its wee bit of a BHANG THANDAI, a special Thandai mixed with bhang for a tipsy feeling. Bhang - Indian Hemp/Cannabis/Marijuana has a special significance in Indian mythology and is considered as an "Intoxicating Drug of an Indian God."  Bhang plays an important role during celebrations like Shivratri and Holi. During these times, the addition of bhang to a traditional Thandai heightens the general sense of merriment on the streets.
    Leave aside the Bhang in Thandai, let's make a simple Thandai from Scratch for this Holi and enjoy the festival of colours in sober. Maybe you want to make it from scratch or prepare it with Ready-made Thandai Masala Powder.  I have given both the methods here... a Healthy version of Homemade Thandai.

Benefits of Thandai:

• Boost Immunity
• Gives instant energy
• Cool down the body
• Aids Digestion

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Cuisine - North Indian
Recipe Type - Juices & Drink
Difficulty -Medium
Yields - 3 -4 Medium-sized Glasses
Author - SM  

Preparation Time - 5-7 Minutes
Soaking Time - 5-6 Hours/Overnight
Cooking Time - 20-30 Minutes

HOMEMADE THANDAI RECIPE

INGREDIENTS:

For Thandai:

Milk - 3 Cups
Sugar - 1/4 Cup
Saffron - few Strands
Rose Water - a few Drops

 

To Soak & Grind:

Almonds - 10-12 Nos.
Cashew Nuts - 10-12 Nos.
Pistachios - 3-5 Nos.
Watermelon/Pumpkin Kernels - 1 Tspn
Raisins - 10-12 Nos.
Cardamom - 3-5 Nos.
Fennel - 1 Tspn
Peppercorns - 3-5 Nos.
Poppy Seeds/Khus Khus - 1 Tspn
Fresh/Dry Rose Petals - 2 Tspn

For Garnishing:

Crushed Nuts/Dry Fruits
Rose Petals
Saffron Strands

METHOD:

• Soak all the ingredients mentioned under 'To Soak & grind' for about 5-6 Hours/Overnight.
• Once soaked, drain the water. (can use the soaked water for grinding the ingredients)
• Add all the soaked ingredients into a Blender Jar.
• Add a little bit of water at intervals and grind it into a fine paste. 
• Soak Saffron strands in few tbspns of Milk & keep it aside.
• Meanwhile, Boil the Milk.
• Once it boils, lower the flame and add the ground Paste along with Sugar and mix it thoroughly until well combined.
• Pour in the Saffron soaked Milk and mix well.
• Boil the mixture on a very low flame for a few minutes.
• Switch off the flame, cover the pan and leave it aside for about 20 -30 Minutes.
• Now pour in the Rose Water and give a quick stir.
• Leave the Thandai mixture aside undisturbed for another 45 Minutes to 1 Hour or until the flavours get well infused into the Milk.
• Once the flavours are well absorbed into the Milk, strain the Thandai Mixture through a sieve.
• Press the Thandai Masala Solids with a wooden spatula until all the flavoured milk is strained.
• This helps to get the maximum flavours out of the Thandai masala spices into the Thandai.
• Chill the Thandai in a refrigerator, preferably overnight.
• Serve Thandai Recipe chilled garnished with slivered Nuts, Saffron Strands & crushed Rose Petals.

 

NOTES:

• Thandai is usually served chilled.
• So Chill it for about 4 to 5 hours/overnight before serving.
• You can make Thandai, a few days in advance & keep it refrigerated. 
• Can strain the Thandai Mixture just before serving.  This way the flavour gets well infused into the Milk.
• Adjust the amount of Sugar to suit your Sweet Tooth.
• Can substitute Sugar with Honey.
• Some like their Thandai thicker.
• Adjust the consistency of the Thandai to suit your preference.
• If you prefer a thinner Thandai, add a little bit of boiled & cooled water to thin down the drink.

HOW TO MAKE THANDAI WITH THANDAI MASALA POWDER

THANDAI MASALA POWDER

     If you have made this Homemade Thandai Masala Powder then making Thandai Drink gets quicker & easier.

For a detailed Recipe on HOMEMADE THANDAI MASALA POWDER, Click here...

INGREDIENTS:

Milk - 1 Cup
Thandai Masala Powder - 1 Tbspn
Sugar/Honey - as required
Rose Water - 1/4 Tspn

For Garnishing:

Crushed Nuts/Dry Fruits
Rose Petals
Saffron Strands

HOMEMADE THANDAI RECIPE WITH THANDAI MASALA POWDER

HOMEMADE THANDAI RECIPE

METHOD:

• Boil 1 Cup of Milk along with 1 tablespoon of the Thandai Masala Powder and a preferred Sweetener.
• It can be Sugar/Palm Sugar/Jaggery/Honey. 
• Stir everything until well combined.
• Boil the Thandai mixture for few minutes or until the flavour gets well infused into the drink. 
• Then strain it through a colander. 
• Add a few drops of Rose Water.
• Garnish it with few strands of Saffrons & crushed Rose Petals. 
• Serve Chilled or at Room Temperature. 
• If you are serving it chilled, leave the boiled Milk & Thandai Masala Powder(before straining) in the refrigerator. 
• Strain the Thandai Mixture just before serving.  
• This way the flavour gets well infused into the milk.