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Thandai Recipe

Thandai Ingredients:

Thandai Recipe
Thandai Recipe
  • 1 1/2 litres water
  • 1 1/2 cups sugar
  • 1 cup milk
  • 1 tbsp. almonds
  • 1 tbsp. kharbooj/tarbooj seeds skinned (commercially available)
  • (these are skinned dried seeds of watermelon and cantaloupes)
  • 1/2 tbsp. khuskhus (poppy seeds)
  • 1/2 tbsp. saunf (aniseed)
  • 1/2 tsp. cardamom powder or 15 whole pods
  • 1/2 tsp. rose water (optional)
  • 1 tsp. peppercorns whole
  • 1/4 cup dried or fresh rose petals (gulkand variety)

How to make Thandai:

  • Soak sugar in 1/2 litre of the water used. Keep aside.
  • Wash clean all other dry ingredients, except cardamom if using powder.
  • Soak in 2 cups of remaining water. Keep aside.
  • Allow all soaked items to stand for at least 2 hours.
  • Grind all soaked ingredients to a very fine paste. (not sugar)
  • Use a stone grinder (manual or electric) if possible.
  • When the paste is very fine, mix remaining water.
  • Place a strong muslin strainer over a large deep vessel.
  • Press through muslin with back of palms, extracting the liquid into vessel.
  • Add remaining water, a little at a time to extract more.
  • Pour back some of the extract and press, repress.
  • Repeat this process till the residue becomes dry and husk like.
  • Add milk, sugar and rosewater to the extracted liquid.
  • If using cardamom powder mix it in with the milk.
  • Mix well. Chill for a hour of two before serving.
  • Making time: 45 minutes
  • Makes: 8 glasses (approx.)

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