Thandai – North Indian Summer Speciality

Thandai – North Indian Summer Speciality

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Thandai, one of the famous North Indian drinks consumed during summers. From the name itself, we can make out that it acts as a coolant. That is the reason it is consumed in summers. When hot dry winds make our life miserable, a sip of this elixir gives us solace.

The various ingredient in it like almonds, poppy seeds, fennel seeds, watermelon & Pumpkin seeds, rose, saffron, milk etc have plenty of health benefits, making thandai a completely healthy drink.

Thandai

Thandai is specially made during Maha Shivratri and Holi with the addition of bhang, an intoxicating herb (optional). During Maha Shivratri, it is offered as a Prasad to Lord Shiva.

Try this thandai recipe (of course without bhang?) and enjoy your holi with lots of colors.

Thandai

recipe of thandai


Prep Time: 15 min                     Cooking Time: 10 min                       Serves: 6


Thandai Ingredients

Water 1 cup
Milk 3 cups
Sugar ¼ cup
Almond
20
Magaz 1 tbsp
Pistachio
1 tbsp
Khus khus 1 tbsp
Saunf 2 tsp
Cardamom 10
Peppercorn
10
Rose petals

1 tbsp
Saffron ¼ tsp

Method:

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Soak almonds and khus khus in water for about an hour.

Peel almonds and grind together almonds, khus khus, magaz and pistachio to a fine paste. Use water or milk, if required. Keep aside

Grind together saunf, cardamom, rose petals and peppercorn to a fine powder. Keep aside.

Add saffron and sugar to water and give a boil.

Add almond paste and powder to the water. Mix well.

Strain the mixture and add milk.

Serve chilled.

I am sending this recipe for Blogging Marathon #73 Week 3 Day 3
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#73

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