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The refreshing Indian drink ‘Thandai’ is what keeps us waiting for Holi each year! This cold, delicious and creamy drink is enriched with nuts, saffron, rose water, fennel seeds, cardamom, peppercorns! The flavour and fragrance of this drink are sure to hit your senses in the sweet spot! Enough said, we have a rich and easy-to-make recipe of thandai by Chef Sanjeev Kapoor!
This drink has a cooling effect on the body and tops up the energy meter that often plummets with fun, frolic and colour play. This drink not only treats the Holi fatigue but also is the most aromatic drink out there! To be honest, the festival of Holi is almost incomplete without this thandai.
5-6 cups + 1 tbsp low fat milk
20-24 almonds, soaked and peeled
8-10 black peppercorns, soaked
2 tbsps poppy seeds (khus khus) soaked
1½ tbsps fennel seeds (saunf), soaked
2 tbsps melon seeds, soaked
4-5 green cardamoms
1½ tbsps Sugar free powder
Large pinch of saffron strands + for garnishing
¾ tsp green cardamom powder
Sliced pistachios for garnishing
Preparation time: 3-4 hours
Cooking time: 20-25 minutes
Sugar: 110 grams
Sugar Free Green Powder: 15 grams
As an extra tip, Chef Sanjeev Kapoor suggests soaking the nuts and seeds in warm water so that it results in fine paste.
It tastes best when served chilled, hence the name thandai! Switch the market brought premix for thandai with this homemade version and make a pitcher full of this exotic drink. Don’t forget to share it with friends and family and enjoy the Holi cheer!