Happy Holi to all my readers and friends.
What is Thandai
Thandai in Hindi means “Coolant”. Holi is an Indian festival to celebrate the arrival of Spring. Holi is incomplete without Thandai. As long wintery days give way to vibrant spring, Holi is celebrated in India to celebrate this new season of colours, flavours.
Traditionally, Gujya / Karanji /karjikai (baked version here) Are made too. Some homes also make Jalebi along with Rabdi (sweetened reduced milk topped with saffron and nuts). Thandai is also served in different flavours – Kesar (saffron), Rose (Gulabi) and now the ever popular Chocolate version too.
What do you need to make Thandai
Thandai can be made with homemade / store-bought powder or made with a base paste. Today, we shall be seeing the latter. The base ingredients for the instant powder or paste is the same, except for soaking in the 2nd method.
- Wet Blender
- 20 Almonds
- 15 Cashews
- 10 Pistachio
- 1 tbsp Melon Seeds
- 1 tsp Poppy Seeds
- 6 tbsp Fresh / Dried Rose Petals
- 1 tbsp Saunf / Fennel Seeds
- 8 Whole Cardamom
- 20 Whole Black Pepper
- 1 inch Cinnamon
- 10 Golden Raisins
- 750 ml Chilled Milk
- Sugar To Taste
- Soak all ingredients mentioned above except milk and sugar in water for 4-6 hours.
- Grind the ingredients with half the milk to a smooth paste.
- Add more rose petals , sugar and grind it with the rest of the milk to a very fine paste.
- Using a muslin cloth or a fine mesh strain it thoroughly.
- Serve chilled.
Pro Tip – If not using this paste immediately, refrigerate for up to 4 days.Here, low fat milk is used as other ingredients as quite rich. But if preferred, full fat milk can be used. You can use any sweetener of your choice. Some recipes (though not traditional) even add honey or Stevia in place of sugar. The quantity of sugar used in the above recipe was around 3 tbsp. You may increase or decrease as per personal choice. Almond milk or any plant based milk may be used to make this completely vegan, although the final taste might vary a bit.
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