The word “thandai” means that which is cooling or cools and is derived from the word “thanda” which means cold in Hindi language.‘
It's mostly made for the festival of Holi but can be had throughout summer as this is cooling for the body. Some of the nuts, seeds, spices that make the thandai are cooling in nature like water-soaked almonds, poppy seeds, rose petals and fennel seeds.
Thandai is popular in the North Indian states of UP and Rajasthan and is made especially for the festival of Holi served along with hot jalebis is a heady combination. Also famous or infamous is bhaang ki thandai in which is thandai mixed with small amounts of bhaang (cannabis leaves and buds made into a small balls)
Ingredients:-
To be soaked
2 tbsp saunf (fennel seeds)- soak the seeds in water for 1 hour
2 tbsp poppy seeds (Khus Khus) – soaked in water for 1 hour
¼ cup almonds (soaked in water for 1 hour and de-skinned)
1 tsp black peppercorns (soaked in water for 1 hour)
2 tbsp pistachios (soaked in water for an hour)
To be used directly
Sugar 2 big cups or 1/4 kg ( can adjust as per sweetness needed)
½ tsp elaichi (cardamom seeds)
1 tbsp rose essence
Edible rose petals, slivers of almonds and pista for garnishing
Method :-
1. The ideal time for soaking is mentioned in the recipe. I soaked almonds separately and rest together overnight.
2. Remove all the soaked seeds from water, and grind to a fine paste. Can use the water in which it is soaked for grinding.
3. Heat 2 cups of water or 3/4 litre (do not boil) and add the ground paste. Cook on low flame for a minute and cool.
4. Strain the liquid through a sieve(does not have to be fine) to remove the coarse particles.
5. Collect the coarse particles of seeds from the sieve and again grind it to a paste. Add ½ cup of hot water and again strain.
6. Pass the whole thing through a fine sieve or muslin cloth if you don't like any grains while drinking the milk.
7. Add Rose essence, sugar to the strained liquid and mix well. Heat the mix while ensuring that the sugar has properly got incorporated. The Thandai mix is ready.
8. This can be stored in an air tight container and stays in the refrigerator for 1 month.
9. To make the thandai add 5 tbsp of this liquid to 1 litre of cold milk, add a few strands of saffron. Serve garnished slivers of pistachio ,almonds and rose petals.
Comments