Thandai Recipe| Holi Recipes
Thandai- a light and cooling drink, traditionally served on Holi festival. Made with an assortment of nuts and served chilled.
Servings: 4
Ingredients
- Whole fat milk 2.5 c
- Sugar 3 tbsp
- Saffron strands a few
- Dried Rose petals a few
- Cashews 5
- Almonds 5
- Pistachios 5
- Melon seeds 1 tbsp
- Fennel seeds 1/2 tsp
- Pepper corns 1 tsp
- Cardamom pods 2 to 3
- Gulkand rose petal jam 1.5 tbsp
- Water 1 c
- Saffron a few for garnish
- Dried rose petals a few for garnish
Instructions
- Soak the nuts and melon seeds in 1 c water for about 2 hours.
- Infuse the saffron in 2 tbsp warm milk. Set aside.
- Heat the milk and bring to a boil.
- Add sugar and mix well.
- Let cool completely.
- While the milk cools, grind together the soaked nuts, seeds, gulkhand, fennel, pepper corns and cardamom adding 1/2 c water to a smooth paste.
- Now, strain this mixture thoroughly.
- Set aside the strained liquid.
- Repeat the grinding again with the remaining 1/2 water and strain again.
- Add to the previously strained liquid.
- When the milk is completely cool, add the strained nut mixture, saffron infused milk and dried rose petals.
- Mix well.
- Chill in the fridge for about 4 to 5 hours.
- Garnish with saffron and dried rose petals and serve.
Notes
Khus Khus (Poppy seeds) is used to make Thandai traditionally.
I do not have access to it here.
In case you do, use 1 tbsp khus khus along with the nuts while soaking.
I do not have access to it here.
In case you do, use 1 tbsp khus khus along with the nuts while soaking.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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