Thandai Syrup Recipe
Thandai is a traditional drink prepared on Maha Shivaratri or Holi. Thandai is a refreshing beverage made of almonds, cashew nuts, pistachios, poppy seeds, fennel seeds, rose petals, saffron, cardamom, and sugar, making it healthy and perfect to beat the summer. There is always a misconception that Bhang and Thandai are the same, but it is not. So, today, we will teach you – How to make Thandai syrup at home?
Thandai, can be prepared in two ways with Thandai powder or Thandai Syrup. For this recipe, we thought it was best to share the syrup recipe. This thandai syrup recipe is easy to make. You all need to plan the ingredients, and it is easy to follow the rest process. You can also get syrup or powder from the market like the Guruji Thandai or Mishrambu Thandai, but there is nothing like Homemade Thandai Syrup in taste. What you make at home is fresh and free from preservatives.
Make this Thandai Syrup recipe at home and store it for up to 6 months to make Holi or any other festival special Thandai in minutes. Thandai is a flavorful, refreshing, and tempting drink. The best part of this syrup is it is very versatile and easily used in other desserts for making ice cream, mithai, Falooda, and much more. Here are some Thandai-flavored recipes you may like to try at home – Thandai Ice Cream Recipe, Thandai Peda Recipe and Mango Thandai Falooda Recipe.
This Holi, prepare this thandai syrup recipe at home and enjoy the festival vibe with your family and friends. Make them in large quantities and gift your friends and relatives this thandai syrup and gain appreciation, shower your love, and spread love during the festival season.
Plus, you can also have a look at our other collections:
Indian Breakfast Recipes – Baked Beans Indian Style, Masala Umpa, Moong Paratha.
Indian Lunch Recipes – Chana Dal Recipe, Theeki Meethi Lauki Ki Sabji, Tomato Kadhi.
Indian Snacks Recipes – Khaman Dhokla, Dahi ke Rice Pakora, Aloo Mint Kachori, Instant Chakli recipe.
Indian Bread Recipes – Rajgira Paratha, Easy Sprouted Moong Paratha Recipe, Moong Dal Paratha.
Indian Fasting Recipes – Farali Pattice, Rajgira Halwa, Farali Dhokla.
Indian Desserts Recipes – Dates Ladoo, Caramel Chocolate Fudge, Gulkand Chocolate Mithai, Mango Kulfi.
Table of Contents
Recipe Video
Recipe Card
Thandai Syrup Recipe (Updated)
Ingredients
Ingredients – Syrup preparation
- 4 tbsp Almonds
- 2 tbsp Cashew Nuts
- 2 tbsp Pistachios
- 5 tbsp Melon seeds
- 1½ tbsp Black pepper
- 3 tbsp Fennel seeds
- 1 tbsp Cardamom
- 2 tbsp Rose Petal Jam / Gulkand
- 1½ cup Hot Water For soaking
- Saffron Few strings soaked in water
- 3 tbsp Poppy seeds Optional
- 2 cup Sugar 450 grams
- 1½ cup Water
Ingredients – Assemble
- 2 glasses Milk
- 6 tbsp Thandai syrup
- Ice
- Almonds, pistachios, Dry rose petals Garnish
Instructions
Syrup Preparation
- Add almonds, cashew nuts, pistachios, melon seeds, fennel seeds, black pepper, poppy seeds (optional), and cardamom in a mixing bowl. Mix it well.
- Add one and a half cups of hot water into the bowl and mix it well
- Cover the bowl and let it rest for 4 hours
- After 4 hours, grind the mixture in a mixer
- Add rose petal jam or gulkand to the mixture and grind it again
- Take a non-stick Kadai, add sugar and water, and let it come to a boil
- Add saffron soaked in water to the boiling water
- After the first boil, add the ground mixture. Keep stirring occasionally and cook till the mixture thickens
- Place a spoon in the syrup and turn it backward. If the syrup sticks firmly to the spoon, it is cooked well and ready. Else cook for a few minutes more.
- Allow the syrup to cool completely. Store in an air-tight bottle and refrigerate it. The shelf life is 6 to 1 year
Assemble for 2 people
- Add 6 to 8 tbsp Thandai syrup and two glasses of chilled milk in a jar.
- Mix it well with a spoon. Serve the drink directly, or churn it once with a hand blender and strain it before serving.
- Serve in a glass with a few ice cubes and nuts of your choice.
Notes
- Adding poppy seeds is optional.
- Ensure to soak the mixture for a minimum of 4 hours or overnight.
- The shelf life of this thandai syrup is about six months to 1 year if kept in the refrigerator.
- If you keep it outside, the fungus may form over the syrup as we have not added any preservatives to increase the shelf life.
- Adjust the quantity of the black pepper as per taste.
How to make Thandai Syrup at Home Step by Step with a Photos
Syrup Preparation
- Add almonds, cashew nuts, pistachios, melon seeds, fennel seeds, black pepper, poppy seeds (optional), and cardamom in a mixing bowl. Mix it well.
- Add one and a half cups of hot water into the bowl and mix it well.
- Cover the bowl and let it rest for 4 hours.
- After 4 hours, grind the mixture in a mixer.
- Add rose petal jam or Gulkand to the mixture and grind it again.
- Take a non-stick Kadai, add sugar and water, and let it come to a boil.
- Add saffron soaked in water to the boiling water.
- After the first boil, add the ground mixture. Keep stirring occasionally and cook till the mixture thickens.
- Place a spoon in the syrup and turn it backward. If the syrup sticks firmly to the spoon, it is cooked well and ready. Else cook for a few minutes more.
- Allow the syrup to cool completely. Store in an air-tight bottle and refrigerate it. The shelf life is 6 months to one year.
Assemble for 2 people
- Add 6 to 8 tbsp Thandai syrup and two glasses of chilled milk in a jar.
- Mix it well with a spoon. Serve the drink directly, or churn it once with a hand blender and strain it before serving.
- Serve in a glass with a few ice cubes and nuts as per taste.
Notes
- Adding poppy seeds is optional.
- Ensure to soak the mixture for a minimum of 4 hours or overnight.
- The shelf life of this thandai syrup is about six months to 1 year if kept in the refrigerator.
- If you keep it outside, the fungus may form over the syrup as we have not added any preservatives to increase the shelf life.
- Adjust the quantity of the black pepper as per taste.
FAQs
How to make Thandai syrup?
Here is the process to make Thandai Syrup for 10 glasses:
1. Take a bowl and add almonds, cashew nuts, pistachios, melon seeds, fennel seeds, black pepper, poppy seeds and, cardamom. Mix it well
2. Add one and a half cups of hot water into the bowl and mix it well
3. Cover the bowl and let it rest for 4 hours
4. After 4 hours, grind the mixture in a mixer
5. Add rose petal jam or gulkand to the mixture and grind it again
6. Take a non-stick Kadai, add sugar and water and let it come to a boil
7. Add saffron soaked in water to the boiling water
8. After the first boil, add the ground mixture. Keep stirring occasionally and cook till the mixture thickens
9. To test if the mixture is ready. Put a spoon in the mixture. Slightly touch the mixture with your finger if it is sticky and sticks to the back of the spoon, then it is ready
10. Allow the mixture to cool completely. Store in an air-tight bottle and refrigerate it. The shelf life is 6 to 1 year
What is Thandai syrup?
Thandai syrup is a mixture of Almonds, Cashew Nuts, Pistachios, Melon seeds, Black pepper, Poppy Seeds, Fennel seeds, Cardamom, Dry rose petals, Sugar and Saffron. You can quickly make thandai by mixing the syrup in cold milk.
Which other recipes can be made from the thandai syrup?
The best part of this syrup is it is very versatile and easily used in other desserts for making ice cream, mithai, Falooda, Kheer, Chocolates, Pudding, even cookies.
What is the shelf line of homemade thandai syrup?
The shelf life of this thandai syrup is about six months to 1 year if kept in the refrigerator. If you keep it outside, the fungus may form over the syrup as we have not added any preservatives to increase the shelf life.
Conclusion
In this thandai syrup recipe, we have shared how to make thandai syrup at home quickly and effortlessly and to prepare thandai step by step. It is so delicious, flavorful, and tempting that you can enjoy this thandai drink not during festival seasons, not in summer only, but at any time of the year. Do try it at home. If you like this recipe, please comment and rank us for this recipe. Your suggestion and comments are always welcome and are like a treasure to improve every time.