Thandai (ठंडाई, తండై, ઠંડાઈ, ತಂದೈ, தண்டை) Thandai is a very popular drink in Rajasthan. This famous dry fruit and saffron flavoured milk that is traditionally prepared as an offering to Lord Shiva during the festival of Mahashivratri. Thandai is popular all over North India as well. It is often mixed with ‘bhang’ to make an intoxicating drink. Thandai is a North-Indian drink made especially when the hot, dry summer winds blow through the region leaving everything and everybody parched. This thirst-quencher is tasty and cooling.
Regional Dish : Rajasthan; Maharashtra; Gujarat; Punjab; Andhra Pradesh and North India.
Cuisine Style : Rajasthan | Preperation Time 45 minutes | Take it as Soft drink | Type drink | Shelf Life : 2 days if refrigerated.
Appx. Nutritional values calculated for 1 serving : Calories (110 Kcal), Carbohydrates (15.5 g), Protein (1.1 g), Fat (1.6 g).
Ingredients to serve :
- Water 1 1/2 liter
- Sugar 1 1/2 cups
- Milk 1 cup
- Almonds 1 tbsp
- Kharbooj/Tarbooj seeds skinned 1 tbsp (these are skinned dried seeds of watermelon and cantaloupes)
- Khuskhus (poppy seeds) 1/2 tbsp
- Saunf (aniseed) 1/2 tbsp
- Cardamom powder 1/2 tsp
- Rose water (optional) 1 tsp
- Peppercorns whole 1 tsp
- Dried or fresh rose petals 1/4 cup (gulkand variety)
- Soak sugar in 1 litre of the water used. Keep aside.
- Soak all the dry ingredients in remaining water , except cardamom powder
- Allow all soaked items to stand for at least 2 hours.
- Grind all soaked ingredients to a very fine paste.
- When the paste is very fine, mix with sugar water.
- Strain the mixture through a fine strainer , Press through the strainer with back of palms, extracting the liquid into vessel, if needed we can add more water to get all the liquid from the paste.
- Add milk, and rosewater to the extracted liquid.
- If using cardamom powder mix it in with the milk.
- Chill for a hour or two before serving , also garnish with some nuts and rose petals
Other variants / Cuisine Style : 1. Bhang Thandai 2. Doodh Thandai.