Thandai Recipe | How to make Thandai Concentrate, Easy Thandai Recipe

What is Thandai?

Thandai Recipe – Thandai is a very refreshing drink prepared with nuts, spices and sugar. It came be prepared with milk or water or fruit juice. Thandai is common in North India where it is consumed during summers to beat the heat. Thandai has special significance on the festivals such Holi and Shivratri. After all F for food, F for festivals. Here is the recipe for Thandai Concentrate which will make preparation of thandai on daily basis very convenient.

Let’s talk about the Ingredients for Thandai

Ingredients for Thandai… please don’t ask me this otherwise I keep on talking about them and their goodness. And you will be tempted to make thandai right away. Thandai consists of various nuts such as almonds, pistachio, melon seeds, poppy seeds and spices such as black pepper, fennel seeds, green cardamom, saffron and rose in form of gulkand (rose preserve). However you can adjust the ingredients i.e. increase/decrease/include or omit any of them.

How To Make Thandai Recipe

1. Soak 125 g almonds and 75 g pistachio for at least 8-10 hours or overnight. Soak ½ cup melon seeds and 3 tbsp poppy seed for at least 2 hours. Soak 3 tbsp black pepper corns, 5 tbsp fennel seeds and 20 cardamoms for at least 2 hours.


2. After soaking for the required time, peel off the almonds, pistachio and take out the seeds from cardamoms.


3. Grind ingredients with little water. Make a fine paste.


4. In a pan add 750 g sugar and 2 cups water. Simmer till the sugar dissolves.


5. Add the ground nuts and spices to sugar syrup. Cook the syrup for 15 minutes on low flame. Add more water it the concentrate thickens too much. Let it cool completely. There after pour in a sterilized glass bottle. DO NOT STORE IN PLASTIC BOTTLES.


6. To make thandai, add 2-3 tbsp thandai concentrate. Add few ice cubes. Fill the glass with chilled milk. Blend everything nicely.


7. Serve chilled thandai daily during summers.


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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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