Thandai

Thandai is a refreshing summer beverage that is most popularly served during Holi festival. Traditionally it is made by soaking spices and nuts in milk /water overnight. Then its ground to fine paste, mixed with milk , filtered , chilled and then served. But my version of Thandai is made by using Thandai Masala Powder. Rather than just mixing with milk , here tanadai masala is soaked in warm milk , blend to fine paste and then mixed with milk .

What makes Thandai so refreshing is the aromatic flavours from nuts along with lashings of cardamom, rose petals and saffron . Also the mellow hit of spice and sweetness from black pepper and fennel seeds , never lets you down from drinking this delicious cooling beverage .

Adding Bhang (cannabis leaves) to Thandai is the most common practice that is witnessed during Maha shivaratri and Holi festivals. But with my drink there is no Bhang added. Prepare this drink a day before , chill it in refrigerator and then serve the next day. As it tastes more good when served chilled , that is how it need to be served. Try to use whole fat milk while making this beverage as it tastes extremely delicious.

RECIPE CARD FOR THANDAI

Step by Step directions for Making Thandai:

Soak ½ cup of Thandai masala powder in warm milk.

Allow it to sit for 30-60 minutes.

Transfer the soaked masala along with milk to a mixer jar.

Add 1-2 tablespoon of water or milk to blend to a fine paste.

Now add this ground paste into 750 ml of boiled milk and mix well.

Heat the milk for 5 minutes and turn off the flame.Add sugar as needed and allow it to cool for about 1- 2 hours, this is important because milk absorbs flavours.

Now strain the mixture , store milk in a pitcher and refrigerate.

Serve chilled milk garnished with rose petals, saffron strands, slivered nuts and few drops of rose water.