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Thandai - The Milk Based Summer Drink of India

by: Meenakshi

Thandai is a very popular and refreshing summer drink in India. The drink is an instant energizer in hot summer days of India. Thandai is a milk based sweet drink with lots of dry fruits and flavored spices. The drink is believed to be originated during the mythological era. It was the favorite drink of Lord Shiva.

Thandai is one of the traditional drinks of India and mainly prepared on the occasion of Mahashivratri and Holi. People often mix bhaang in thandai specially on the occasion of Holi to make an intoxicating drink

Ingredients:

1 liter Milk

2-3 cup Water

1/2 cup Sugar

1/2 tbsp Aniseed

1 tbsp Almonds

10-12 Peppercorns

A few Saffron Strands

1/2 tsp Cardamom powder

1 tbsp Dried watermelon seeds

1/2 tbsp Poppy seeds

1/4 Cup fresh rose petals

Method:

Boil the milk in a pan and allow it to cool.

Meanwhile soak aniseed, almonds, watermelon seeds, poppy seeds and rose petals in 2 cups of water.

Grind soaked ingredients to make a smooth paste.

Pour remaining water into this paste and strain through muslin strainer.

Extract the liquid into a vessel. Add the sugar, peppercorns, powdered cardamom, saffron and mix well.

Now blend the above-made mix with milk.

Chill for about an hour before serving.

Image credit: http://images.google.com/url?source=imgres&ct=img&q=http://culinaryhaven.files.wordpress.com/2009/04/thandai.jpg&usg=AFQjCNElFk20c_93O5eO_7ZIaNZamufjgQ

Ingredients:

1 1/2 liter water

1 1/2 cups sugar

1 cup milk

1 tbsp. almonds

1 tbsp. kharbooj / tarbooj seeds skinned (commercially available)

(these are skinned dried seeds of watermelon and cantaloupes)

1/2 tbsp. khuskhus (poppy seeds)

1/2 tbsp. saunf (aniseed)

1/2 tsp. cardamom powder or 15 whole pods

1/2 tsp. rose water (optional)

1 tsp. peppercorns whole

1/4 cup dried or fresh rose petals (gulkand variety)

Method:

Soak sugar in 1/2 litre of the water used. Keep aside.

Wash clean all other dry ingredients, except cardamom if using powder.

Soak in 2 cups of remaining water. Keep aside.

Allow all soaked items to stand for at least 2 hours.

Grind all soaked ingredients to a very fine paste. (not sugar)

Use a stone grinder (manual or electric) if possible.

When the paste is very fine, mix remaining water.

Place a strong muslin strainer over a large deep vessel.

Press through muslin with back of palms, extracting the liquid into vessel.

Add remaining water, a little at a time to extract more.

Pour back some of the extract and press, repress.

Repeat this process till the residue becomes dry and husk like.

Add milk, sugar and rosewater to the extracted liquid.

If using cardamom powder mix it in with the milk.

Mix well. Chill for a hour of two before serving.

Making time: 45 minutes

Makes: 8 glasses (approx.)

Image credit: http://images.google.com/url?source=imgres&ct=img&q=http://www.asiasociety.org/files/thandai.jpg&usg=AFQjCNEQbMKmj3CRlDQolCfTICcYjXRQnw

Ingredients:

15 almonds

2 tsp aniseed

2 tsp poppy seeds

8 cardamom pods

12 tsp sugar

2 tsp peppercorns

2 tsp cumin seeds

300ml water

400ml milk

4 tsp crushed ice

Method:

Grind all the spices, with the almonds separate. Blend together in a large bowl, and add water and milk. Strain through cheesecloth until liquid is smooth. Serve cold.

Image credit: http://4.bp.blogspot.com/_BtRvCjCVBpQ/SaVvfae7X7I/AAAAAAAAJBY/MIMis5JrtBM/s400/P2250879.JPG