{"id":11825,"date":"2023-03-01T14:42:47","date_gmt":"2023-03-01T09:12:47","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=11825"},"modified":"2023-03-01T14:42:50","modified_gmt":"2023-03-01T09:12:50","slug":"thandai","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2023\/03\/01\/thandai\/","title":{"rendered":"Thandai"},"content":{"rendered":"\n

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Thandai\u2019 as the name suggests is a classic summer coolant from the North of India, a very prevalent beverage to celebrate the festival of colours \u201cHoli\u201d.<\/strong><\/p>\n\n\n\n

A concoction of nuts , various spices  and saffron that are soaked and ground and added to milk and served chilled garnished with slivered almonds, pistachio nuts, cashew nuts, rose petals and laced with saffron.<\/strong><\/p>\n\n\n\n

Preparation Time: 15 minutes excluding time for soaking the ingredients for Thandai Paste i.e. 8 hours \/overnight.<\/strong><\/p>\n\n\n\n

Cooking Time: 5 minutes<\/strong><\/p>\n\n\n\n

Servings: 4 <\/strong><\/p>\n\n\n\n

Ingredients and Quantity:<\/strong><\/p>\n\n\n\n

Full Cream milk- 1 \u00bd litres<\/p>\n\n\n\n

Sugar-2 tbsp. \/ as required<\/p>\n\n\n\n

Vetiver water- 05 ml.<\/p>\n\n\n\n

For the Thandai Paste:<\/strong><\/p>\n\n\n\n

Almonds- 30 gm.<\/p>\n\n\n\n

Pistachio nuts-15 gm.<\/p>\n\n\n\n

Cashew nuts-20 gm.<\/p>\n\n\n\n

Poppy seeds- 1 \u00bd tbsp.<\/p>\n\n\n\n

Melon seeds-1 tbsp.<\/p>\n\n\n\n

Fennel seeds- \u00bd tbsp.<\/p>\n\n\n\n

Black peppercorns-8-10 nos.<\/p>\n\n\n\n

Saffron, broiled-1\/2 gm.<\/p>\n\n\n\n

Rose Petals, edible and dried- 2 tsp.<\/p>\n\n\n\n

Green Cardamom Powder- 1 tsp<\/p>\n\n\n\n

Cinnamon powder-1\/2 tsp<\/p>\n\n\n\n

For the Garnishing:<\/strong><\/p>\n\n\n\n

Pistachio nuts, blanched, peeled and slivered-08 gm.<\/p>\n\n\n\n

Almonds, blanched, peeled and slivered-08 gm.<\/p>\n\n\n\n

Cashew nuts, chopped- 08 gm.<\/p>\n\n\n\n

Saffron, broiled- a few strands<\/p>\n\n\n\n

Rose petals, edible and dried- 2 tsp.<\/p>\n\n\n\n

 Method:<\/strong><\/p>\n\n\n\n

Soak the ingredients mentioned from almonds to saffron in the Thandai paste overnight in water.<\/p>\n\n\n\n

Strain the mixture and peel almonds and pistachio nuts, now prepare a silk smooth paste of the entire mixture by adding a little water.<\/p>\n\n\n\n

In a heavy bottomed pan add milk and boil add saffron strands, now add sugar and stir till it dissolves. Add ground paste, stir to mix thoroughly. Simmer for 5 minutes.<\/p>\n\n\n\n

Switch off the flame. Add green cardamom powder and cinnamon powder. Mix well<\/p>\n\n\n\n

Cool it completely add Vetiver water and chill in the refrigerator.<\/p>\n\n\n\n

For the Serving:<\/strong><\/p>\n\n\n\n

Stir and serve in glasses or traditional Kulhad garnished with slivered pistachio nuts, almonds, chopped cashew nuts, broiled saffron strands and dried rose petals.<\/p>\n\n\n\n

Chef Tips:<\/strong><\/p>\n\n\n\n

  1. You may strain the Chilled Thandai and serve or it may be consumed as it is i.e. without straining.<\/li>
  2. I personally suggest, not adding bhang to the thandai.. Bhang-free.<\/li>
  3. You may add \u00bd tbsp. of Gulkand to the chilled Thandai to further enhance its flavour.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<\/p>\n

    \"\"<\/p>\n

    Thandai\u2019 as the name suggests is a classic summer coolant from the North of India,<\/strong><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[38,168,156,157,143],"tags":[88,499,500,501,253],"class_list":["post-11825","post","type-post","status-publish","format-standard","hentry","category-beverages","category-holi","category-indian","category-indian-cuisine","category-non-alcoholic","tag-chilled","tag-holidrink","tag-mahashivratri","tag-nonalcoholicdrink","tag-thandai"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/s9arbY-thandai","jetpack_likes_enabled":false,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/11825","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/comments?post=11825"}],"version-history":[{"count":1,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/11825\/revisions"}],"predecessor-version":[{"id":11827,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/11825\/revisions\/11827"}],"wp:attachment":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media?parent=11825"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/categories?post=11825"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/tags?post=11825"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}