Instant thandai recipe | Easy thandai recipe

Instant thandai a cooling and refreshing drink made for Holi. An easy instant thandai recipe made with nuts and spices.

Instant thandai recipe with step by step pictures and video. Thandai is a refreshing drink very pupular in the northern states of India.

Thandai is one of the drinks made for Holi festival. This is one of the healthy flavouring you can opt for kids. I am sure they will love it.

The word thandai means ‘cooling’ or’ cools down’ which is derived from the hindi word thanda meaning cool. So as per the name thandai is a natural body coolant so not only for festivals, I make this often during summer especially for kids as they both love it.

About instant thandai recipe:

To begin with first grind the spices that needs to be sieved, Sieve it and keep aside. Next add the nuts, cardamom and saffron to blender grind it to a powder. Add it to the sieved mixture. Mix it well. Now instant thandai mix is ready. Mix it with chilled milk and serve chilled. This instant thandai recipe needs no soaking and can be made instantly and can be store for future use also.

More similar recipes:

• Thandai masala powder
• Thandai
• Bottled thandai syrup
• Thandai kulfi
• Instant thandai mix

Serving and Storage :

• Serve with chilled milk.
• The thandai mix stays good upto a month in fridge.

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Thandai powder recipe

Easy thandai powder a versatile spice mix recipe that you can make easily at home. Just mix it with chilled milk and your instant thandai is ready!

Course Drinks

Cuisine Indian

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 4

Calories

Author Sharmilee J

Ingredients

• 2 to 4 cups milk
• 1/4 cup sugar
• 1/4 cup almonds
• 1/8 cup cashews
• 1/8 cup pistachios
• 1 tbsp melon seeds
• 1/2 tsp pepper corns
• 1/8 cup fennel seeds
• 5 nos cardamom
• 10 strands saffron

Instructions

• To begin with : to a mixer jar first add fennel seeds, cardamom, pepper corns and sugar.
• Grind it to a fine powder add to a sieve.
• Sieve it well. Discard the remains or use it for milk, strain and drink it will still be flavourful.
• Sieved mixture ready, Set aside for later / future use.
• Now to the same mixer jar, add almonds, cashews, pistachios, melon seeds, sugar and saffron.
• Grind it as fine as possible.
• Add it to the sieved mixture.
• Mix it well.
• This prepared mixture can be used for 4 cups of milk. Here I have used 2 cups milk so added half of thandai powder to it.
• Add to chilled milk. I used boiled, cooled and chilled milk.
• Mix it well. Instant thandai ready. Serve chilled!
• Thandai mix and thandai ready!

Notes

• Add little more sugar than we usually add.
• As for chilled milk sugar is needed more.
• Adding cashews is optional but I prefer adding it.
• You can add dried rose petals if you like the flavour.
• You can even add even gulkand and rose essence.

Method to make instant thandai recipe:

1.To begin with first : to a mixer jar first add fennel seeds, cardamom, pepper corns and sugar.

2.Grind it to a fine powder add to a sieve.

3.Sieve it well. Discard the remains or use it for milk, strain and drink it will still be flavourful.

4.Sieved mixture ready, Set aside for later / future use.

5.Now to the same mixer jar, add almonds, cashews, pistachios, melon seeds, sugar and saffron.Nuts are there hence be careful while grinding as it might let out oil easily.

6.Grind it as fine as possible. Do not grind more otherwise it might form lumps and leave oil from nuts.

7.Add it to the sieved mixture.

8.After that mix it well.

9.Boil milk, simmer for 2 mins. Cool down then chill it for an hour.

10.This prepared mixture can be used for 4 cups of milk. Here I have used 2 cups milk so added half of thandai powder to it.

11. Add to chilled milk. I used boiled, cooled and chilled milk.

12.Mix it well. Instant thandai ready. Serve chilled!

Finally thandai mix and thandai ready!

My tips while making instant thandai recipe:

• You can add gulkand for more flavour while serving. In that case reduce sugar a bit.
• Add little more sugar than we usually add. As for chilled milk sugar is needed more.
• Adding cashews is optional but I prefer adding it.
• You can add dried rose petals if you like the flavour.
• You can even add rose essence.
• It keeps well in room tempertaure for a week however I would suggest to refrigerate after that. It keeps well in fridge for about a month.
• You can also add to warm milk and serve, however I prefer chilled.

The post Instant thandai recipe | Easy thandai recipe appeared first on Sharmis Passions.

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