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.
Prep Time10 minutesmins
Cook Time20 minutesmins
Soaking Time4 hourshrs
Total Time4 hourshrs30 minutesmins
Course: Drinks
Cuisine: Indian
Keyword: Homemade Thandai Syrup, how to make thandai syrup, Thandai Syrup Recipe, thandai syrup recipe in hindi, thandai syrup,
Servings: 1syrup bottle
Ingredients
Ingredients - Syrup preparation
4tbsp Almonds
2tbsp Cashew Nuts
2tbsp Pistachios
5tbspMelon seeds
1½tbsp Black pepper
3 tbsp Fennel seeds
1tbsp Cardamom
2 tbsp Rose Petal Jam / Gulkand
1½cupHot WaterFor soaking
SaffronFew strings soaked in water
3tbspPoppy seedsOptional
2cupSugar450 grams
1½cupWater
Ingredients - Assemble
2glassesMilk
6tbsp 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.