Thandai Recipe or Sardai is a cool and refreshing drink prepared with dry nuts and flavored with fragrant spices. A popular drink prepared during the festive occasion of Holi.
It’s just one week short of Holi and what I can think of besides savory snacks is THAND…AI. ‘Thand’ in Hindi means cold and therefore thandai refers to’a cool and refreshing drink’. Holi, a festival of color is incomplete without Gujiya and Thandai recipe. So here I am sharing with you a heirloom recipe from my grandmother’s kitchen (biji).
Growing up, our biji (grandmother) prepared a huge pitcher of Thandai on Holi. Her thandai recipe was a hit in the neighborhood and everyone just loved it. For kids, she used to skip some ingredients and would customize the recipe to our liking. This recipe bring backs so many childhood memories and its taste and flavor is still afresh in my mouth.
Before we begin, cool facts related to this drink. Bhang is the official drink of Holi. Bhang is a thick drink prepared with flower heads of cannabis and is served during the Holi season. Thandai is the non-alcoholic version and as kids we were strictly served Thandai.
Now on to the recipe!
Thandai is quite popular in the North and is a summer coolant too! This recipe is prepared with a combination of dry nuts, rose petal paste (gulkand), safforn strands, black peppercorns, fennel seeds, charmagaz (mixed melon seeds) and spices. The use of all these nuts and spices is what makes this drink so soothing and refreshing.
To make this drink, all the nuts, and seeds are grounded to their powdered form and later added to the boiled milk. Once the spice-mix is added to the milk, allow it to sit for a while (an hour or more) so that it can soak in all the flavors. Later sieve it through a strainer and enjoy!
- Soaking saffron strands in hot milk releases its color and flavor.
- Pour in rose water, after the thandai is cooled. You can go easy on rose water- taste and then add more.
- No rose spread/gulkand (sweet preserve of rose petals) on hand, no worries. Flavor thandai recipe with double the quantity of rose water. Adding dried rose petal leaves to Thandai will elevate its taste and boost its flavor.
- Thandai taste best when served chilled.
This season discover the tastiest Thandai infused with perfect balance of aromatic Indian spices and flavor. Hope you like this simple recipe and give it a try. If you happen to make it then either drop me a line below or share your yum pictures with me on Facebook. Would love to see your creation!
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