Thandai Recipe

EVENT: FOODIES_ REDOING OLD POSTS #46

RECIPE: THANDAI 

What is Thandai?

In general, Thandai is a refreshing traditional milk based Indian Drink that is quite popular during the Holi Festival. Made from spices, nuts, seeds and rose petals its not only a cooler but also a nutritious drink.

With the beginning of the hot days during Holi festival and also Shivratri, it’s ideal to serve this cooling drink to the guests. Actually, when one says thandai, it refers to the powder or syrup used to make the drink and also to the drink itself. As a matter of fact, in Hindi it means cooling.

There are two forms:

• The powdered form –  where nuts, poppy seeds, pepper, fennel seeds, cardamom, dried rose petals, saffron, seeds like melon, pumpkin, are crushed to make the powder.
• The syrup form – The ingredients are crushed into a smooth paste and added to sugar syrup. It is then strained through a cheesecloth to obtain the flavored syrup.

How is this drink prepared?

Generally, milk is boiled the previous day of the festival and the powder or syrup are added. As a result, the flavors are allowed to infuse into the milk overnight. Before the festival, either the flavored milk is put in the freezer to cool or ice cubes are added.

My favorite

In particular, I love milk be it plain, with chocolate, rose syrup, kesar(saffron), etc etc. The options are endless. Therefore not surprising that Thandai  too is one of my favorite drinks. Apart from the  cooling factor, it also provides the necessary nutrients and energy to get through the hot festival day.

Traditional Method of making Thandai

In fact, commercially prepared thandai syrup and powder usually contains artificial food colour and flavors. Therefore, I don’t like to use them. Traditionally the paste is made by grinding all the ingredients using a sil batta  (a large flat stone and a stone rolling pin) to a paste. And then it is strained and squeeze in a muslin cloth to obtain the flavour.  Personally, prefer just grinding the dry ingredients to a powder and storing it. Because I feel that the traditional method results in wastage of fine and expensive ingredients.

Variations

• Fortunately, Sugar can be replaced by using honey, maple syrup, agave nectar or stevia as many people want healthier options. 
• Homemade thandai powder or syrup taste will vary according to the proportions of ingredients used. Some prefer a slightly hot taste, therefore will add extra peppercorns and some like it sweetish.
•  Similarly, replace dairy milk with almond, cashew nut, soya, oat, coconut or any other vegan milk.

Can the  Powder or Syrup be stored?

Due to the humid climate in Mombasa, I usually store the powder in the fridge in an airtight container. In fact it is best to store the syrup too in the fridge if the climate is humid. In fact don’t keep the powder for too long as it will lose its flavours. Indeed, it is best to prepare small quantities for freshness.

Is Thandai only used in milk?

Not at all, thandai powder or syrup are used in a variety of different ways. Here are some ways you can make something different for Holi Festival using the powder or syrup to please your guests:

• Thandai Muffins 
•  Thandai Chia Pudding
• Malpua too is associated with Holi, so a combination of thandai and malpua is awesome, check out Thandai Malpua with Strawberry Compote.
• Eggfree Thandai Cookies
•  Easy Thandai Kulfi 
•  Thandai Mousse
•  Serve Sujata’s Thandai Flavoured Fruit Punch.
• Bake Swati’s Chocolate Mawa Thandai Muffins.
• Try Preethi’s Thandai Nectarine Mini Gallete.
• Or Poonam’s  Eggless Thandai Cookies with tutti frutti added to it.
• Sasmita’s Kesar Phirni with Thandai Crust

THE GROUP FOODIES _ REDOING OLD POSTS 

The Group Foodies_Redoing Old Posts, started by Renu helps the members to make an effort to update old posts. Incidentally, the first time I had posted this recipe, the photos were pretty dull. However, this time I thought of adding some colour not to the dish but in the way of using colorful props.

Updated on 18/03/2021. First Published on 25/06/2012

Ingredients Required To Make Thandai Powder and Milk:

• Fennel Seeds – valiyari, saunf. 
• Cardamom – elachi. Remove the seeds from the pods. Add the empty pots to your loose tea leaves pot.
• Peppercorns – mari. Black or white peppercorns. Use according to your taste.
• Poppy Seeds – khus khus. Omit if you don’t have any. Add melon seeds instead. Also known as magaz seeds.
• Saffron – kesar.
• Almonds – badam.
• Pistachio – unsalted
•  
• Dried Rose Petals – buy organic ones, free from any pesticides or chemicals.
• Pumpkin Seeds – optional or use melon seeds (magaz).
• Milk – I have used dairy milk. Feel free to use any nut milk for a vegan option. Milk must be cold.
• Sugar – sugar definitely adds that authentic taste. However feel free to use any sweetener of your choice like honey, maple syrup, stevia, etc.
• Ice Cubes – crushed

Dietary Tips:

• Gluten free
• For vegan option use plant based milks
• Satvik, as no alcohol is added in this recipe
• Nutritious

A little request:

If you do try this recipe then please either

• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
•  tag me as #mayuri_jikoni on Instagram
• or tag me on Twitter as #Mayuri1962