THANDAI

THANDAI

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The festival of Holi is the onset of spring and this festival is one of my favorite reasons to look forward to spring… From childhood we used to celebrating this festival not one day but 2 days… this festival of colours is celebrated as spring harvest festival all over India, the first day is called holika dahan on which a bonfire is lit on the eve of holi and the second day is holi as the celebration continues with friends and family playing with colours and water, bringing joy and brightness in everyone’s life…

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When all are tired after playing holi they enjoy hot crispy pakodas (fritters), Ghujiyas, sweets and not to forget the exotic creamy milk based drink infused with fragrant spices and nourishing nuts… Thandai is sometimes mixed with Bhaang (cannabis) a native intoxicant (a derivative of marijuana), but now a days adults have started adding vodka or gin… but that’s completely up to your preferences.

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However I have stopped playing with colours now, but like to enjoy my Holi with minimum of gulal and enjoying all the delicacies of this festival with friends and family, all prepared at home “as home made is always the best”. In that the thandai made with my homemade masala is a must which we start enjoying before the festival even sets in… along with sipping this wonderful drink I start my preparations for the festival… you too try this homemade recipe this year and I
am sure you will never go back to those store bought stuff once you know how easily and quickly this can be done at home.

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Do enjoy this chilled thandai as with the onset of holi the summer season is coming with a bang, but we Indians know how to enjoy this scorching devil by enjoying our self’s with cooling Indian home made drinks to chase the heat away, will be sharing some of the recipes of homemade healthy drinks to beat the heat soon with you all.
HAPPY HOLI FRIENDS… and make sure you add this thandai recipe to your holi party list.
Do try the recipe and if you do please give me a feed back if possible would be happy to hear from you all.
Have shared more cooling drinks in the blog do try them too… they are Shirley temple, Black grape fizz, Strawberry mojito, Jaljeera.

FullSizeRender_4 (1)RECIPE FOR THANDAI
 Ingredients (for 1 serving):

  • 1 glass – Milk boiled and bought to room temperature
  • 2 heaped tsp – Thandai masala powder (Recipe Here)
  • Sugar to taste
  • Few drops of rose water
  • Few strands of Kesar (Saffron ) soaked in 1 tsp hot milk for 30 minutes

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FullSizeRender_3 (1)METHOD :

  1. Take the milk in a bowl add sugar to taste and dissolve it.
  2. Take the soaked kesar in a small mortar and pestle and crush all the strands of the kesar till it releases all its bright kesariya colour (soaking the kesar in hot milk and then crushing it helps in releasing the maximum colour and flavors of kesar which is not possible if you dissolve it in normal room temperature milk).
  3. Add the crushed kesar, 2 tsp of thandai masala powder to the above milk, few drops of rose water and give a good mix cover and refrigerate for at least 1 hour, the longer you give this mixture standing time the  thandai masala is able to infuse with the milk better and the taste of this drink develops much more, I mix it in the morning if we want to enjoy this drink in the afternoon.
  4. After the thandai masala is nicely infused with the milk you can strain the mixture with a strainer, I like my thandai to be little chunkier so I don’t but for my kid I will strai it, its up to your preference as how you like to enjoy this creamy rich fragrant drink.
  5. Serve your thandai super chilled garnished with some chopped pistachios or almonds and some more kesar strands, decorate with rose petals, if you wish you can also add some ice cubes in it. Enjoy…Happy Holi friends……

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5.0 from 1 reviews
THANDAI
 
Author:
Recipe type: Drink & Beverages
Cuisine: Indian
Ingredients
For 1 serving
  • 1 glass – Milk boiled and bought to room temperature
  • 2 heaped tsp – Thandai masala powder (Recipe Here)
  • Sugar to taste
  • Few drops of rose water
  • Few strands of Kesar (Saffron ) soaked in 1 tsp hot milk for 30 minutes
Instructions
  1. Take the milk in a bowl add sugar to taste and dissolve it.
  2. Take the soaked kesar in a small mortar and pestle and crush all the strands of the kesar till it releases all its bright kesariya colour (soaking the kesar in hot milk and then crushing it helps in releasing the maximum colour and flavors of kesar which is not possible if you dissolve it in normal room temperature milk).
  3. Add the crushed kesar, 2 tsp of thandai masala powder to the above milk, few drops of rose water and give a good mix cover and refrigerate for at least 1 hour, the longer you give this mixture standing time the thandai masala is able to infuse with the milk better and the taste of this drink develops much more, I mix it in the morning if we want to enjoy this drink in the afternoon.
  4. After the thandai masala is nicely infused with the milk you can strain the mixture with a strainer, I like my thandai to be little chunkier so I don’t but for my kid I will strai it, its up to your preference as how you like to enjoy this creamy rich fragrant drink.
  5. Serve your thandai super chilled garnished with some chopped pistachios or almonds and some more kesar strands, decorate with rose petals, if you wish you can also add some ice cubes in it. Enjoy…Happy Holi friends……
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6 Comments

  1. Where we get thandai masala

     
  2. mukherjee soma

    Hi Madhushree have posted the thandai masala recipe in my blog only plz check
    http://spiceaffairs.in/thandai-masala-powder/

     
  3. I wish you could open a restaurant in Bangalore… Yummy recipes

     
    • mukherjee soma

      Hopefully someday it may happen , thanks so much for the encouragement and loving my recipes 😊😊😊

       

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