A glass of yummy and chilled thandai is blessing to our taste buds. A great glass of thandai is a match made in heaven of dry fruits, milk, saffron and other yummy stuffs. Thandai is served as the traditional and patent drink during the festivities of Holi and Mahashivratri. It basically originated in India in the undivided Pakistan and made its way because of the rich and intense taste it provides. It is a heavenly milk based drink with lots of flavors packed in it. Thaidai recipe for holi or Thandai recipe for shivratri is a common preparation in Indian households. It is also known as Sardai. So here I am sharing a step by step sardai/thandai recipe to enjoy in the summers.
Watch the full recipe video in Hindi (with English subtitles)
The yummilicious and chilled: Thandai!
- Milk: 1L
- Sugar: 125gm
- Cashew: 20gms Soaked
- Almonds: 20gms soaked
- Muskmelon seeds: 20gms soaked
- Fennel seeds: 10gms
- Khus-khus: 10gms soaked
- Saffron: a pinch
- Cardamom powder: ½ tbs
- 10. Black pepper powder: ½ tbs
- 11. Rose water: a little
In a medium saucepan, boil milk so it reduces. Add saffron and stir a little. Keep boiling for about 5 mins on low flame.
Make a fine paste of soaked almonds, cashew, fennel seeds, Muskmelon seeds, Khus-khus with a little water.
Mix the fine thandai paste in the milk. Add cardamom powder, black pepper powder, rose water and mix well. Boil the milk for 4-5 mins on medium flame so it reduces further.
Pour the thandai in a different pot and chill for 4-5hours.
Now, take it out after 4-5hours and stir again and serve in glasses with little garnishing of dry fruits and enjoy the yummilicious thandai.
- Always boil the milk for 2-3 boils so it reduces and thickens.
- Soak the dry fruits for at least 4-5hours minimum or overnight so they grind well. Soaked dry fruits provide cooling effect to us. Non-soaked dry fruits are rather warm to our stomachs.
- Always serve chilled thandai for the amazing taste for your taste buds.