Quick and Easy Thandai Recipe | How to make thandai
Beat the heat with this quick, easy, flavorful Thandai recipe - a perfect blend of nuts, spices, and milk that’s ideal for Holi, Shivratri, or any festivals or refreshing summer days!
Servings 10
Calories 276kcal
Ingredients
- 1 cup Water
- 3 tbsp Almonds peeled
- 2 tbsp Cashews
- 2 tbsp Raisins
- 1 tbsp Whole White Peppers / Dakhni mirch
- 2 tbsp Poppy Seeds White / Khus khus
- ¼ cup Musk Melon Seeds
- 1 tsp Small Cardamom Seeds crushed
- 2 Black Cardamom Seeds crushed
- ½ cup Sugar
- 8 cups Milk
- 2 cups Ice Cubes
Instructions
- Soak the almonds in hot water for 30 minutes. Once they are soft, peel off the skin and set them aside.
- Take a pressure cooker and add almonds, cashews, raisins/kishmish, whole white peppers / dakhni mirch, poppy seeds white / khus khus, musk melon seeds, crushed small cardamom seeds, and black cardamom seeds (crushed).
- Add water and cover the lid of the pressure cooker.
- Now cook on high flame for a whistle.
- Once the pressure has naturally released, open the lid.
- Let the mixture cool down to room temperature.
- After cooling, transfer the cooked ingredients to a blender.
- Add ½ cup Sugar (adjust as per your taste), cover it, and grind it into a smooth paste.
- Strain the blended mixture into a bowl to remove coarse particles, ensuring a smooth Thandai.
- Add 2 cups of milk and strain the mixture properly in the straining process.
- Now add the remaining 6 cups of milk and mix well.
- Refrigerate the Thandai for at least an hour. Add 2 cups of ice cubes and mix well. Chilled Thandai is more refreshing and enhances the flavor.