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Thandai

Indian Color Festival-Holi Special Drink Thandai

Indian Color Festival-Holi Special Drink Thandai


Thandai, most commonly known as "Sardai", is a cold drink prepared with a mixture of almonds, fennel seeds, magaztari seeds (watermelon kernel), rose petals, pepper, vetiver seeds, cardamom, saffron, milk and sugar. This drink common in Khyber Pakhtunkhwa, Pakistan - mostly in Peshawar. It is native to India and is often associated with the Maha Shivaratri and Holi festival---Source wikipedia

Ingredients

  • Full fat Milk - 2 cups
  • Young Coconut Water - 1 cup
  • Powdered Sugar - 4 tablespoons
  • Whole Black Pepper - 4 to 5
  • Saffron strands - 10 to 12

For Grinding :

  • Fennel seeds - 1 teaspoon
  • Poppy seeds - 1 teaspoon
  • Cashew - 10 pieces
  • Almonds - 10 pieces
  • Pista - 5 pieces
  • White pepper powder - 1/4 teapoon
  • Green cardamom pods - 2

About Recipe

Cuisine »

Regional »

Meal »

Yields »

5

Cooking Level »

Easy

Preperation Time »

3 Hour(s)





Steps to Prepare

Take the all ingredients "For Grinding" in a dry spice grinder and ground them dry to make fine powder and keep aside.

Take a large bowl, add milk and coconut water into the bowl and mix well.

Now add the ground powder into milk & coconut water mixture, mix altogether well, cover the bowl and keep inside the refrigerator for 2-3 hours.

Remove the bowl from the refrigerator after 2-3 hours, add powdered sugar and mix again well.

Strain the mixture through a sieve, add  peppercorns and saffron and mix well.

Serve chilled.

Thandai


Serving Tips

Notes