Gulab Thandai or Rose Thandai is a quintessential summer cooler from North India prepared with a mixture of almonds, fennel seeds, melon seeds, rose petals, pepper, poppy seeds, cardamom, saffron, milk and sugar and is a very popular drink to celebrate Holi.
Thandai or Sardai is also paired with bhang (Indian intoxicant), and is associated with Lord Shiva. Gulab Thandai is basically a concoction of nuts like alomond, cashews and spices like green cardamom , black pepper etc that are grounded to make a dry thandai mix which is later soaked in milk and flavored with some rose petal . Holi is round the corner and this is the perfect time to make your very special thandai mix and store for the big day!
Gulab Thandai can also be made using Rose petal jam also kown as Gulkand. See recipe HERE
How to make Thandai Mix ?
Dry roast the almonds and cashew nuts. Set aside to cool completely. Mix the roasted nuts with melon seeds, poppy seeds, fennel seeds, cardamom and black pepper corn. Grind them all in blender jar and until powdered. Store in an air tight jar and keep in a cool dry place.
How to make Thandai Drink ?
Boil milk and cool down completely. Add 4-5 tbsp of Thandai Mix (1 tbsp per glass) and saffron infused milk (Soaked for few hours or over night). Strain through muslin or a strainer (optional : only if you don’t like grainy texture in milk). Keep chilled until required. Add sugar according to desired sweetness and dry rose petals along with few drops of rose essence or rose water for aroma and rose flavor. Stir well. Pour the cold thandai into serving glasses and garnish with chopped pistachios and almonds. You can soak chia seeds in 1 glass of milk overnight and later top it on the thandai as a garnish.
Types of Thandai :
| Badaam Thandai | It is a traditional recipe of drink prepared with exotic nuts and spices. |
| Rose Thandai | This version of thandai is made with rose petals and rose essence. Rose flavored Thandai can also be made using Gulkand (Rose petal jam) |
| Mango Thandai | This version of thandai with added mango puree makes a perfect summer cooler drink. Perfect for Mango lovers and can enjoyed by Kids as well. |
| Badaam Kesar Thandai | Made with badaam (almonds) and kesar (saffron), this drink is often consumed during hot summers to keep the digestion good and stomach cool. |
| Bhang Thandai | This variation is a cannabis-infused drink that includes bhang, a preparation of cannabis, and thus contains THC and other cannabinoids, causing an intoxicating effect when consumed. Whole milk is often used because its fat content, along with ground nuts’, help dissolve the fat-soluble cannabinoids. |
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
glass
|
- 1 cup Almonds
- 1/2 cup Cashew nuts
- 3/4 cup Melon Seeds
- 1 tbsp Fennel seeds / Saunf
- 1 tbsp White Poppy Seeds (Khus Khus)
- 4 Green Cardamom
- 5 Black Pepper Corns
- 1 liter milk
- 1 tsp saffron soaked in 2 tbsp milk
- sugar as needed
- 2-3 drops Rose essence
- 2 tbsp Rose Petals for garnish
Ingredients
Thandai Mix :
Thandai Drink :
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- Dry roast the almonds and cashew nuts. Set aside to cool completely. Mix the roasted nuts with melon seeds, poppy seeds, fennel seeds, cardamom and black pepper corn. Grind them all in blender jar and until powdered. Mix some dry rose petals and store in an air tight jar and keep in a cool dry place.
- Boil milk and cool down completely. Add 4-5 tbsp of Thandai Mix (1 tbsp per glass) and saffron infused milk (Soaked for few hours or over night).
- Strain through muslin or a strainer (optional : only if you don't like grainy texture in milk). Keep chilled until required.
- Add sugar according to desired sweetness and dry rose petals along with few drops of rose essence or rose water for aroma and rose flavor. Stir well.
- Pour the cold thandai into serving glasses and garnish with chopped pistachios and almonds. You can soak chia seeds in 1 glass of milk overnight and later top it on the thandai as a garnish.
If you like this recipe then try making at home this Holi and enjoy the festival of colors with your family and friends. Stay hydrated and safe. Share your cooking stories with me here or anywhere in social media and don't forget to tag me. Until then HAPPY HOLI and KEEP COOKING! Love : Shaheen
