Thandai is a refreshing and delightful drink that is enjoyed during Holi celebrations. This festival of colours is just around the corner, and you might want to try making thandai at home this time. The recipe does not involve a lot of ingredients but requires diligence in mixing the right amount of ingredients to achieve a great taste. Let’s read the recipe and learn how to make the perfect thandai at home. 

Ingredients

•    1.5 litres of milk
•    ¾ cup soaked and peeled almonds
•    3-4 tablespoons blanched pistachios
•    3 tablespoons of soaked poppy seeds
•    3 tablespoons of cashews and watermelon seeds
•    4 cardamoms
•    5 black peppers
•    Dried rose petals
•    A small piece of cinnamon
•    Saffron

 

Follow these steps

•    Start by soaking almonds, pistachios, poppy seeds, watermelon seeds, and cashews. You can soak them in water a night before making thandai. 

•    After soaking, grind these nuts and seeds together and add two spoons of milk into the paste. Transfer the paste into a bowl. 

•    Heat milk in a pan and slowly stir it. As a next step, grind cardamom, black pepper, dried rose petals, and cinnamon, and transfer the powder into a separate bowl. 

•    Add some saffron strands to the milk and sweeten it with sugar according to your taste. Now, add the spices and paste into the milk. 

•    Mix everything thoroughly. Your delicious thandai is ready to brighten the Holi celebrations. For enhancing its taste, you can consider serving it in Kulhad glasses. 

•    For an extra refreshing touch, you can also add ice cubes to thandai. 

You can also store the thandai paste for two to three days. When required, you can mix the paste with milk to prepare thandai. Store the paste in a glass jar and refrigerate it for later use.

Also read: Mysore Pak recipe for your delightful Holi celebrations

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