Thandai
March 9th, 2009 filed under Beverages
Thandai is a very refreshing spicy cold drink with aromatic flavors; main ingredients are almond, milk, sugar and some spices. Traditionally thandai is served during the Indian holiday “Holi”. Holi is a celebration of the harvest season.
Recipe will serve 4.
Ingredients:
- 1/2 cup almonds (badam)
- 1 1/2 cup Milk
- 4 tablespoons Sugar
- 1 1/2 teaspoon whole black pepper (kali mirch)
- 1 tablespoon fennel seeds (saunf)
- 2 tablespoon poppy seeds (khuskhus)
- 4 green cardamom (ilatchi)
- 2 tablespoons rosewater
- 2 cup water, adjust as needed
Method:
- Soak almonds in water for at least 6 hours. Peel off the almond’s skin.
- Grind black pepper, fennel seeds, poppy seeds, and cardamom.
- Using a blender, blend the almonds into a paste. Add just enough water to let the almond blend into a paste.
- In the same blender add the grinded spices and about ½ cup of water with almond paste. Blend until creamy.
- Add 1 cup of water and sugar blend until sugar dissolve.
- Strain the mix through the fine strainer or cheesecloth.
- Return the left over ground paste to the blender with rest of the water.
- Blend again and extract the liquid once more.
- Discard remaining ground mash.
- Mix the almond liquid, milk, and rose water.
- Thandai is ready serve over the crush ice.
- Garnish with rose peddle!
Thandai
Kind of funny that the recipe conspicuously fails to mention the secret ingredient. Not altogether surprising… but people should know that if you follow the directions, you aren’t making “real” Thundai. It needs something else, something magical…
What is that secret ingredient?
Is the magical ingredient anise and cumin?
Ohhh, I kept reading and found out what the magical ingredient is and I seriously doubt that it’s anise and cumin!
I understand why Manjula has omitted it.
Hi,
Your recipes are good and very easy to make. Keep up the good work . I wanted to know how to make thandai syrup in bulk quantities and store it .I want to make it in large quantities so that i can use it daily with milk during summers.
thank you . looking forward for your prompt reply
Aunty,
I tried this recipe and it came out good. But I would like to know the end taste of this drink. Is it spicy due to pepper or sweet due to sugar? I found the pepper taste dominated in my preparation. Can you or someone confirm me how it should taste?
Hello Aunty,
you are a wonderful person. I am so glad in knowing you through internet. I am seeing this recipe for first time and I am quite eager to try it out. you are a true inspirer. your looks and voice are so motherly and warm to me. Thanks for doing a wonderful job.
why my answer to above asked question of (f) is being removed?
Hi Rupa,
Sorry if I did remove by mistake please ask again.
Dear Ms Manjula,
Could you please give us a recipe for Falooda? I had a friend from Bangalore who gave me a fantastic falooda but not the recipe.
[...] visit each other throughout the day playing colors. Snacks are offered and a special drink known as thandai (milk and almond drink) is [...]
Manjula,
My wife and I love your recipes too. Very practical and detailed. We made things we never thought we would make at home – Ras Malai, Bhatura, Naan – and they came out better than what we can get at an Indian restaurant or store. Thank you.
Adrian,
Rose water is easily available at any Indian grocery. Even middle-eastern or Persian groceries will typically carry it.
Dear Manjula,
I love your videos. You are an excellent chef. I’m fortunate enough to have an Indian grocery store nearby so if I can pick up those aromatic and flavorful Indian spices and make some of your fabulous recipes. I haven’t heard of rosewater before. Is that something one makes or can one buy it at a grocery shop? Thank you. I look forward to seeing you cooking up a storm.
Sincerely,
Adrian T.