On the lookout for fabulous thandai recipes for Holi?
Maharaj Jodharam Choudhary, of the Khandani Rajdhani restaurant group, gives you three great options to choose from.
Photographs: Courtesy Khandani Rajdhani
Thandai
Serves: 3
Ingredients
- 4½ cups full-fat milk, boiled and cooled + a few tbsp for adding the saffron
- ¼ cup powdered sugar
- A few strands of kesar or saffron
- A few drops of gulab jal or rose water
For the thandai masala
- ¼ cup badam or almonds
- ¼ cup cashews
- ¼ cup pistachios
- 2 tbsp khus khus or poppy seeds
- 2 tbsp saunf or fennel seeds
- 2 tbsp watermelon seeds
- 1 tsp green elaichi or cardamom seeds
- 20 kali mirch or whole peppercorns
- 3-4 rose petals, dry, optional
- Little water for grinding, if needed
Method
- Soak the thandai masala ingredients in water for 20 minutes.
- Drain the water and grind into a coarse paste in a mixer, using a little water, if needed.
- In a deep bowl whisk the milk and sugar, till the sugar dissolves.
- Add the ground thandai masala and mix.
- Refrigerate the thandai for two hours, at least.
- In a small pan, mildly roast the saffron strands over low heat.
In a small bowl mix some warm milk with the saffron strands. Keep aside.
- Once the thandai is cooled, add the saffron milk and a few drop of the rose water. Serve in a tall glass.
Gulab Kesari Thandai
Serves: 1
Ingredients
- 200 ml full-fat milk, boiled and chilled
- 2 tbsp powdered sugar
- 4 tbsp gulab jal or rose water
- 1 tbsp gulkand or rose petal jam, easily available in grocery stores or online
- 1 tbsp mixed chopped nuts like almonds, cashews and pistachios for the garnish
- 1 tsp dry rose petals for the garnish
- Few strands of kesar or saffron for the garnish
For the thandai masala (serves 10 portions of 250 ml each)
- ½ cup badam or almonds, soaked and peeled
- ½ cup cashews
- 25 to 30 kali mirch or black peppercorns
- Seeds of 25 to 30 green elaichi or cardamom pods
- 2 tbsp khus khus or poppy seeds
- 2 tbsp saunf or fennel seeds
- 2 tbsp charmagaj or melon seeds
- 25 to 30 kesar or saffron strands
- 2 tbsp dry rose petals
- A little water for grinding
Method
For the thandai masala
- Soak all the ingredients in water for a minimum of 4 hours.
Strain the water and grind the ingredients in a wet grinder to a smooth paste with as little water as possible.
Store in an air-tight container. This masala can be stored for upto 3 days in the refrigerator.
For the thandai
- In a large pot or bowl mix the chilled milk with the 1 tbsp of the thandai masala, sugar, rose syrup and gulkand.
Garnish with chopped nuts and dry rose petals. Serve chilled.
Mango Thandai
Ingredients
Serves: 1
- 1 tbsp thandai masala (use from the above recipe)
- 200 ml full-fat milk, boiled and chilled
- 1 tbsp sugar, powdered
- 8 to 10 strands of kesar or saffron
- 1 tbsp mixed chopped nuts for garnish
- 4 tbsp mango puree
Method
- Heat the milk in a saucepan over medium heat.
Once the milk becomes lukewarm, take out a few tsp in a small bowl and add 4 strands of saffron. Let the saffron soak for around 10 minutes.
Add the saffron-infused milk to the rest of the milk and stir.
Add the mango puree and mix well.
Add the sugar along with the thandai masala and stir till the sugar dissolves completely. Refrigerate.
- Pour into a tall glass and garnish with the chopped nuts and few strands of saffron. Serve chilled.
