Thandai

Thandai Recipe with Milk, Sugar, Saffron, Almonds, and Spices

Region / culture: India, Oman | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Thandai is a traditional Indian drink that is popular during festivals like Holi and Mahashivratri. It is a refreshing and flavorful beverage made with a blend of milk, nuts, and spices.

History

Thandai has its origins in North India, particularly in the state of Uttar Pradesh. It is believed to have been created by the Mughals and has been enjoyed for centuries during festive occasions.

Ingredients

1 liter of full fat milk
0.5 cup of powdered sugar (white only)
10 to 12 peppercorns
saffron strands
0.75 cup of almonds
2 tbsp of poppy seeds (khus khus)
2 tbsp of fennel seeds (saunf)
0.5 tsp of cardamom powder
20 white peppercorns

How to prepare

Boil the milk. Add sugar, peppercorns, poppy seeds, fennel seeds, and saffron. Mix well.
Stir the mixture continuously until it blends thoroughly and thickens. Turn off the heat and let it cool completely.
Refrigerate the mixture for 3 to 4 hours.
Strain the mixture through a sieve. Add ice to the glass, garnish with almonds, and serve chilled.

Variations

Add a splash of rose water or kewra water for a floral flavor.
Use jaggery or honey instead of sugar for a healthier alternative.
Blend the mixture with ice to make a Thandai milkshake.

Cooking Tips & Tricks

Make sure to continuously stir the mixture while it is thickening to prevent it from sticking to the bottom of the pan.

- Refrigerate the mixture for a few hours before serving to allow the flavors to meld together.

- Garnish with chopped pistachios or rose petals for an extra touch of flavor and presentation.

Serving Suggestions

Serve Thandai chilled in glasses garnished with almonds and saffron strands. It pairs well with traditional Indian snacks like samosas or pakoras.

Cooking Techniques

The key cooking technique for Thandai is to continuously stir the mixture while it thickens to ensure a smooth and creamy texture.

Ingredient Substitutions

You can substitute almonds with cashews or pistachios for a different flavor profile. You can also use coconut milk for a dairy-free version of Thandai.

Make Ahead Tips

Thandai can be prepared ahead of time and refrigerated for up to 2 days. Just give it a good stir before serving.

Presentation Ideas

Serve Thandai in decorative glasses garnished with rose petals or edible silver leaf for a festive touch.

Pairing Recommendations

Thandai pairs well with spicy Indian dishes like biryani or kebabs. It also complements sweet treats like jalebi or gulab jamun.

Storage and Reheating Instructions

Store any leftover Thandai in an airtight container in the refrigerator for up to 2 days. Stir well before serving chilled.

Nutrition Information

Calories per serving

A serving of Thandai typically contains around 200-250 calories, depending on the amount of sugar and nuts used in the recipe.

Carbohydrates

Thandai is a rich source of carbohydrates due to the presence of sugar and nuts in the recipe.

Fats

The almonds and poppy seeds in Thandai contribute to its fat content, making it a creamy and indulgent drink.

Proteins

The milk in Thandai provides a good amount of protein, which is essential for muscle growth and repair.

Vitamins and minerals

Thandai is a good source of vitamins and minerals, particularly calcium from the milk and almonds, and antioxidants from the saffron and fennel seeds.

Alergens

Thandai contains nuts (almonds) and dairy (milk), which may be allergens for some individuals.

Summary

Thandai is a nutritious and delicious drink that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Thandai is a traditional Indian drink that is perfect for festive occasions. It is a creamy and flavorful beverage made with a blend of milk, nuts, and spices that is sure to delight your taste buds.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Thandai. It was many years ago, when I was just a young girl living in a small village in India. My grandmother, who was known for her delicious cooking, had invited some of her friends over for a special holiday celebration.

As the women sat around the table, chatting and laughing, my grandmother began preparing a traditional Indian drink called Thandai. I watched in awe as she carefully measured out the ingredients and mixed them together in a large bowl. The aroma of the spices filled the air, and I couldn't wait to taste the finished product.

As the Thandai chilled in the refrigerator, my grandmother told me the story of how she had learned to make this special drink. She explained that the recipe had been passed down through generations of our family, and that each woman had added her own unique twist to it over the years.

My grandmother's version of Thandai included a blend of almonds, pistachios, saffron, cardamom, and rose petals, which gave the drink a rich and fragrant flavor. She also added a touch of sugar to sweeten it just enough, and a splash of milk to make it creamy and smooth.

As the women sipped on their glasses of Thandai, they all agreed that my grandmother's version was the best they had ever tasted. I watched as they praised her cooking skills and asked her for the recipe. My grandmother smiled and promised to share it with them, knowing that it would become a cherished family tradition for generations to come.

From that day on, I made it a point to learn everything I could about cooking from my grandmother. I spent hours in the kitchen with her, watching as she prepared traditional Indian dishes and learning the techniques and secrets that made her food so delicious.

Over the years, I too added my own twist to the family recipe for Thandai. I experimented with different spices and ingredients, trying to create a version that was uniquely my own. I shared my creations with friends and family, who all raved about how delicious it was.

As I grew older and started a family of my own, I made it a point to pass down the recipe for Thandai to my children and grandchildren. I taught them the importance of tradition and the joy of cooking, just as my grandmother had done for me so many years ago.

Now, whenever I make a batch of Thandai, I can't help but think of my grandmother and the legacy she left behind. Her love of cooking and dedication to preserving our family's recipes has inspired me to continue the tradition, and I hope that one day my grandchildren will do the same.

So as I sit here, sipping on a glass of Thandai and reminiscing about the past, I am grateful for the memories and the traditions that have been passed down through generations. And I know that as long as I continue to cook and share my love of food with others, my grandmother's spirit will always be with me, guiding me along the way.