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THANDAI RECIPES

‘Thandai’ as the name suggests is a quintessential summer cooler from North India, a very popular drink to celebrate Holi.

It’s a concoction of nuts and spices that are either soaked in milk or grounded, or a dry thandai mix which is soaked in milk and strained. When paired with bhang, a native Indian intoxicant, it is associated with Lord Shiva.

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With or without bhang, this is a much loved cooler across North India and the colourful festival of Holi is incomplete without Thandai. Here is a simple spice mix that you can make in minutes in the handy KitchenAis Pro Line Cordless Hand Blender. Make it ahead of time and use as desired.

Like with all recipes there are several variations of the spice mix. Feel free to play around with ingredients if you like, but do make this spice mix. Here are a few suggestions to get colourful with thandai this year. You could always do an alcoholic version if you like, using Baileys Cream, Crème de menthe, Amaretto, Peach Schnapps etc to take your thandai to a new high!

 

PRODUCTS FEATURED:

– KitchenAis Pro Line Cordless Hand Blender

 

Thandai Spice Mix

INGREDIENTS: (Makes 1 jar)

– Almonds: 1 cup

– Cashews: 1/2 cup

– Melon seeds (magaz): 4 tablespoons

– White poppy seeds (khush khush): 1 tablespoon

– Green cardamoms (choti elaichi): 3 nos.

– Fennel seeds (saunf):  1 tablespoon

– Whole peppercorns (kali mirch): 1 teaspoon

 

METHOD:

– Roast the almonds and cashew nuts. Allow to cool completely.

– Place all ingredients in jar of KitchenAid Pro Line Cordless Hand Blender with chopper attachment. Grind until powdered.

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– Store in an airtight jar.

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Rose Sabja Thandai

INGREDIENTS: (4 servings)

– Thandai powder: 6 tablespoons

– Milk: 500 ml

– Sabja seeds: 2 teaspoons

– Rose syrup: 4 teaspoons

– Organic rose

– Pista slivers to garnish

 

METHOD:

– Soak the thandai powder in milk for a few hours or overnight. Next morning strain through muslin or a strainer. Keep chilled until required.

– Place 1/2 tsp sabja seeds in each glass. Top with enough water to cover the seeds and leave standing for 15 minutes for the seeds to swell.

– Stir the rose syrup into the chilled thandai milk. Taste and add sugar if required.

– Pour over the sabja seeds.

– Garnish with organic rose petals and slivered pistachio.

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Mango Thandai

INGREDIENTS: 4 servings

– Thandai powder: 6 tablespoons

– Milk: 500 ml

– Mango puree (fresh): 1/2 cup

– Toasted almond slivers and crushed cardamom to garnish

 

METHOD:

– Soak the thandai powder in milk for a few hours or overnight. Next morning strain through muslin or a strainer. Keep chilled until required.

– Whisk the mango puree into the chilled thandai milk. Taste and add sugar if required.

– Pour into serving glasses.

– Garnish with toasted almond slivers and freshly crushed green cardamom seeds.

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Saffron Pista Thandai

INGREDIENTS: 4 servings

– Thandai powder: 6 tablespoons

– Milk: 500 ml

– Sugar: 2 tablespoons

– Saffron threads: 1 teaspoon

– Pistachio slivers: 1/2 cup

– Pistachio slivers and saffron to garnish

 

METHOD:

– Soak the thandai powder with sugar in milk for a few hours or overnight.

– Next morning strain through muslin or a strainer.

– Add the saffron and pistachio slivers and keep chilled until required.

– Pour into serving glasses.

– Garnish with slivered pistachio and saffron strands.

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*Have a very Happy Holi!*

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One response to “THANDAI RECIPES”

  1. […] which inspired me to shoot several times through the month. I did a fun version of Thandai for KitchenAid, one you can play around with endlessly. The recipe included a bit of pepper and cardamom.I’m […]

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