As the temperatures soar, we look options for chilled beverages. And with Holi around, Thandai is no doubt the most popular of them doing rounds in most homes! Here’s a step by step guidance to make this yummilecious drink!
Trisha Rudra is a foodie fanatic, self-taught baker and home chef, ardent reader, photographer and enthusiastic traveler. In her words — “Armed with a Bachelor’s in Advertising and a Master’s degree in English Literature, I began working with content right from college, and spent over a decade in the field, until I quit the corporate world to pursue my passion. What began as simple cooking, turned into full-fledged blogging, and soon, a small home entrepreneurship, that is now my bread and butter. I currently run a confectionery and food business from home called Trisha’s Kitchen Alchemy, and work every day with one of my biggest passions, food!
- Full-fat milk – 4 cups (I used Amul Gold Tetra Pack and did NOT have to boil the milk)
- Sugar – 1/4 cup (adjust sweetness)
- Rosewater – 1 tsp
- Water – 1 to 2 tbsp
- Thandai Masala – 5 to 6 tbsp
For Thandai Masala you will need:
- Almonds – 12 to 15
- Pistachios – 2 to 3 tbsp, unsalted
- Cashews – 2 tbsp
- Melon seeds/Chaarmagaz – 2 tbsp
- Black peppercorns – 4 to 5
- Fennel seeds – 1/2 tsp
- Cardamom pods – 3 to 4
- Saffron – 1 tbsp
- Nutmeg powder – 1/3 tsp
- Poppy seeds – 2 tbsp
- Grind the nuts and spices together to form a semi-fine powder. Don’t worry if it’s a little coarse.
- Once the Thandai masala is ready, level out 5 to 6 tbsp and store the rest in an air-tight container.
- Use a few tbsp of milk or water and make a smooth paste of the leveled out Thandai masala along with the sugar.
- In a blender, add the milk, half the saffron, rosewater and Thandai paste and blend well.
- Pour out the Thandai into a large vessel and add the remaining saffron and let it chill for 5 to 7 hours or better yet, overnight. This will help to infuse the flavours better.
- Once chilled, pour into glasses, top with rose petals and some more saffron and serve.
- If using milk from packets, please boil it first and then use.
- You may add the thandai mixture into the milk while it’s boiling and let it cook.
- You can also add Gulkand or rose petal preserve, but I find it too overpowering and skipped it.
- Instead of fresh rose petals, you may add dried rose petals for an enhanced flavour.