Easy Thandai Recipe with step by step photos. Thandai sherbet or drink is made mostly during Holi Festival and Maha Shivratri. Generally for Holi bhang is also added to the thandai towards the Northern parts of India. However this recipe is home-made and without bhang.
I have illustrated two ways first way is to make the paste and second way is to make thandai powder for storage purpose and future use. So make any one as per your convenience.
Thandai is also known as Sardai. The word thandai means a coolant. Why it is called a coolant??? because of the balance of milk, nuts, herbs and spices it balances the heat in the body during summers hence known as thandai. This cold drink is made mainly with milk and almond. The other ingredients which are added are saffron, poppy seeds, melon seeds, rose petals, cardamom, vetiver essence or water, fennel seeds and sugar. Adding cashew and pistachios are optional.
The best part was I had all the thandai for myself as hubby isn’t fond of milk or milk products. I relished them and reserved the rest in the fridge which would be my frozen thandai 😉
If you are making the paste then soak the almonds and other ingredients over-night. If you are making a powder then you could make on the same day. Some people also add gulkhand (rose petal jam) also in this drink. I have used fresh rose petals if you don’t have them you could use the dried rose petals too.
I am a bit late in posting this for Holi. But it’s never too late to make thandai. We had a great Holi with our friends but with minimal color but more of fun frolic and food. Love masala milk (dudh) hot and chilled both. I am also fond of tea, coffee, shakes in short just love milk and milk products.
If you are a vegan then make the thandai powder and mix with almond milk or soy milk. Last year had upated post of paan kulfi recipe which is just so unique and flavorful for your taste buds. I never have updated any personal pictures yet so this is my first ever pic on my blog 😉 also don’t mind the picture quality.
We usually make this drink home. However I was shocked to read somewhere gelatin added to thandai recipe. How could someone do that to a traditional Indian drink and forming it into something else but definitely not a thandai. Generally this drink is served in tall silver or metal glasses I served mine in a traditional earthen pot.
Its always better to soak almonds before making thandai. As the almond gives a cooling and soothing effect to body if soaked over night.
Let’s make step by step Thandai recipe:
1. Soak all the ingredients for the paste in the water overnight or for 7-8 hrs.
2. In the morning strain the mixture. Peel the almonds and ground the soaked mixture to a smooth paste by adding little water.
3. Boil the milk until it reaches to a point where it starts bubbling.
4. Add saffron to some hot milk and place aside.
5. Now add sugar, grounded paste and some dry fruits if you wish to add in the milk.
6. Simmer for 4-5 mins until it slightly thickens. Also add the saffron infused milk. I added some extra again it’s optional.
7. Switch off the gas and vetiver water or essence. Strain the milk again preferably or you could have as it is. Allow to cool once at room temperature place in mud pots to chill or in the fridge.
8. Serve thandai in tall glasses or mud glassed. Garnish with rose petals and some chopped dry fruits.
If you love beverages then do check masala dudh (milk), chocolate milkshake, strawberry juice, mango milkshake, fresh sweet lime soda , nimbu pani, mango lassi, strawberry milkshake and homemade mango squash recipe.
Thandai Recipe card below:
- 1 ltr full fat milk
- 5-6 tbsp sugar
- few rose petals or dried ones plus some more for garnish
- a pinch of saffron strands
- few almonds silvered
- few cashews chopped
- few pistachios chopped (optional)
- 2 tsp vetiver essence or water
- 24-25 almonds (badam)
- 10-12 cashew (optional) (kaju)
- 10-12 pistachios (optional) (pista)
- 1.5 tbsp melon seed (magaz)
- 1 tbsp poppy seed (khuskhus)
- 1 tbsp fennel seed (saunf)
- 1 tbsp white peppercorn or black peppercorn (kalimirch)
- 4-5 green cardamom (hari elaichi)
- Soak all the ingredients for the paste in the water overnight or for 78 hrs.
- In the morning strain the mixture. Peel the almonds and ground the soaked mixture to a smooth paste by adding little water.
- Boil the milk until it reaches to a point where it starts bubbling.
- Add saffron to some hot milk and place aside.
- Now add sugar, grounded paste to the milk.
- Simmer for 4-5 mins until it slightly thickens. Also add the saffron infused milk. I added some extra again it's optional.
- Switch off the gas and vetiver water or essence. Strain the milk again preferably or you could have as it is. Allow to cool once at room temperature place in mud pots to chill or in the fridge.
- Serve in tall glasses or mud glassed. Garnish with rose petals and some chopped dry fruits.
- Dry grind all the ingredients until fine powder. Store them in an air tight container and place them in the fridge.
- You could slightly roast the ingredient also add saffron then grind. This would increase their life and last you for a longer period of time.
- Then add in the hot milk and have them. You could strain the milk that's advisable especially if you are giving to kids.
2. Adding cashews and pistachios are optional.
3. You could also freeze the thandai which would be your frozen thandai.