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Thandai Recipes – Holi Special

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On the colourful festival of Holi, try out these refreshing Thandai Recipes and add more joy to Holi festivities. If you also have another Thandai recipe, please do share it with us by commenting below.

Outstanding Thandai Recipes

Thandai Recipe: One

Ingredients:

  1. 1-1/2 litres water
  2. 1-1/2 cups sugar
  3. 1 cup of milk
  4. 1 tablespoon of almonds
  5. 1 tablespoon of Kharbooj/Tarbooj seeds skinned
  6. (skinned dried seeds of watermelon and cantaloupes)
  7. 1/2 tablespoon of Khuskhus (Poppy Seeds)
  8. 1/2 tablespoon of Saunf (Aniseed)
  9. 1/2 tablespoon of Cardamom Powder
  10. 1/2 tablespoon of rose water (Optional, if you want)
  11. 1 tablespoon of Peppercorns
  12. 1/4 cup of dried or fresh rose petals (Gulkand variety)

Method:

  1. Soak sugar in 1/2 litre of the water. Keep it aside
  2. Wash and clean all other dry ingredients
  3. Soak in 2 cups of the remaining water. Keep it aside
  4. Allow all soaked items to soak properly for at least 2 hours
  5. Grind all these soaked ingredients to a very fine paste (except sugar)
  6. Use a stone grinder, if possible
  7. When the paste is very fine, mix the remaining water
  8. Place a muslin strainer over a large deep vessel
  9. Press through muslin with the back of palms, extracting the liquid into the vessel
  10. Add remaining water, but, a little at a time to extract more
  11. Pour back some of the extract and press. Repeat the process till the residue becomes dry and husk-like
  12. Add rosewater, milk, and sugar to the extracted liquid.
  13. If you are using cardamom powder, mix it in with the milk.
  14. Chill for an hour or two before serving.
  15. Making time: 45 minutes approx.
  16. Makes: 8 glasses approx.
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Shelf life: Refrigerated 35-40 hours

Also Read: Flavored Bhang Drink – Bhang Recipe

Thandai Recipe: Two

Ingredients:

  1. 15 almonds
  2. 2 tablespoon of aniseed
  3. 2 tablespoon of poppy seeds
  4. 8 cardamom pods
  5. 12 tablespoon of sugar
  6. 2 tablespoon of peppercorns
  7. 2 tablespoon of cumin seeds
  8. 300ml water
  9. 400ml milk
  10. 4 tablespoon of crushed ice

Method

  1. Grind all the spices except the almonds
  2. Blend all together in a large bowl
  3. Add water and milk to the mixture
  4. Strain through cheesecloth until the liquid is smooth
  5. Serve cold.

Thandai Recipe: Three

Ingredients:

  1. 250gms sweetened condensed milk
  2. 1-1/2 tablespoon of litre milk
  3. 10 almonds, soaked in water (overnight preferably) and peeled
  4. 6 peppercorns
  5. 4 cardamoms, crushed
  6. 2 tablespoon of fennel seeds (Saunf)
  7. 1 tablespoon of Khus essence (Poppy Seeds)
  8. Few ice cubes, crushed

Method:

  1. Grind well the peeled almonds, cardamom and fennel seeds to a fine paste and mix with the rest of the ingredients
  2. Strain the mixture well
  3. Take crushed ice cubes in a glass till half, and fill the rest of the glass with the above mixture
  4. Serve garnished with rose petals
  5. Makes for 12 glasses (approx.)
  6. Preparation time: 5-10 minutes (approx.)

Thandai Recipes: Four

Ingredients:

  1. Milk
  2. Sugar
  3. Pistachios
  4. Almonds
  5. Walnuts
  6. Bhang

Method

  1. Powder all dry ingredients
  2. Place in a coarse cloth
  3. Heat the milk and sugar slowly while holding the cloth with Pistachios etc. in the milk
  4. Keep squeezing the excess liquid from the mass in the cloth
  5. Once the boiled milk has taken the Bhang and flavours from the nuts, Serve Chilled

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