Thandai By Chef Ajay Chopra
Thandai is a traditional Indian refreshing milk-based drink. Chef Ajay Chopra shares the recipe for this cooling beverage.Read More
5 green cardamom powder
5-8 black peppercorns
½ tsp fennel seeds
1 tbsp melon seeds (chaar magaz)
1 tsp poppy seeds
1 tbsp rose petal spread
a pinch of nutmeg powder
½ tsp cinnamon powder
½ tsp black cardamom powder
1 tbsp rose water (gulab jal)
1 tbsp gulkand
1/2 cup warm milk
1 tbsp sugar
a few saffron strands
- Warm some milk, add saffron strands and sugar and let it sit for a while.
- To make the thandai powder, in a hamam dasta add green cardamom, black peppercorns, fennel seeds and some sugar, start crushing all the ingredients together.
- Add almonds, cashews, pistachios, melon seeds, poppy seeds, dry rose petals, nutmeg powder, cinnamon powder, black cardamom powder, gulkand, rose water. Once all the ingredients are crushed well add saffron milk and make it into a homogeneous mixture.
- To serve add 2 tbsp thandai paste in cold milk, top with ice, rose petals and cardamom powder.
Thandai is a traditional Indian refreshing milk-based drink. It is made by boiling the milk with a paste made from ingredients like nuts, fennel seeds, peppercorns, poppy seeds, cardamoms, saffron, and watermelon kernels. Rose petals are used for garnishing. This beverage has a cooling effect on the body, hence the name.
Thandai is made especially during the festivals of Holi and Mahashivaratri. No Holi celebration in North India is complete without this refreshing Indian beverage.
There are many readymade Thandai concentrates available in the market, but nothing beats the taste of the homemade Thandai.