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Badam Thandai Recipe

Badam Thandai Ingredients:

Badam Thandai Recipe
Badam Thandai Recipe
  • Almonds (Badam)- 50 gm
  • Pista – 20 gm
  • White pepper – 2 gm
  • Cardamom (Ilaaichi) – 5
  • Dried rose petals – 10
  • Rose water – 2 tablespoons
  • Sugar – 700 gm
  • Saffron
  • Sodium benzoate- one pinch

How to make Badam Thandai:

  • Grind almonds, pista, white pepper, cardamom and rose petals in a mixer to make dry powder.
  • Take 700 ml of water & 700 gm of sugar in a pan. Add grounded powder into it and heat till one fourth water evaporates.
  • Filter the liquid 2-3 times.
  • Dissolve saffron in rose water.
  • Add saffron mixed rose water and sodium benzoate in already prepared filtered liquid. Churn it in mixer for 1-2 minutes.
  • Now the Badam Thandai is ready. It can be stored in fridge for 1 year. Whenever required, add it in appropriate quantity in a glass of milk or plain water and Serve it (There is no need to add sugar).

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.)