How to make Thandai

Thandai (pronounced as tan’d^I) also called sardai cools you in the hot sweltering Indian Summers. What's more we use all the goodness that nature has in her bounty to make thandai. 

A glass of thandai, an Indian cold drink and sweet milk-based drink is great for your health and cooling too. Aerated cold drinks and packaged juices are popular now. They are harmful to health and you end up with empty calories.

You can make Thandai powder at home it’s simple and it tastes much better than the store-bought ready-mix. Serve it on festive occasions like Maha Shivaratri and Holi festival.

Relax and enjoy the nutty-tasting milk with the aroma of cardamom, rose and saffron. Rich in antioxidants a glass of sardai will keep away Acidity, burning eyes and bloating. In the summer when you do not feel like eating thandai, it gives you energy and micronutrients. 
 Check out the other natural coolants that must have in the sweltering Indian heat.  Jal Jeera, Majige/ Tak / Chaach/Buttermilk, Shahi Shikanji, Panha -Raw Mango Drink, Kanji.

Contents

• Thandai and me
• Why MSK Sardai recipe
• How to make Thandai Recipe
• For Your Questions
• Thirst Quenchers we love
• Recipe card
• Pin for later

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Why MSK Sardai recipe

Make this recipe as it is

• Cooling
• Homemade
• Customisable
• Can be halved or doubled

How to make Thandai Recipe

These are the ingredients you will need. For quantities please check the recipe card.

Ingredients:

For the Sardai Paste:

• Almonds 
• Melon seeds or Magaj Beej
• Poppy seeds or Khus Khus
• Fennel seeds
• Black pepper
• Saffron
• Green cardamoms 
• Pistachios, optional
• Dried rose petals, optional

For the milk:

• Cold milk 
• Sugar, optional

For garnish:

• Rose petals
• Pistachios 
• Saffron

Method:

• In a bowl add the almonds, pistachios, melon seeds, poppy seeds (khus khus), fennel seeds, dried rose petals, and black pepper add water. Mix, cover and set aside for 4-5 hours or overnight. If you plan to let it sit overnight keep in the refrigerator. 

• Grind the mixture with water in a blender. Once the nuts are fine add sugar, cardamom and saffron. Blend again till smooth. Transfer to a jar and refrigerate. 

To make the Drink:

• In the past, I used to heat the milk and thicken it. For that heat the milk till it thickens. once you have ¾ of the original quantity cool. Use this milk work further.
• But now I use the packaged milk I buy and blend in the thandai paste. You can use a spoon but today I used the blender with some ice cubes. 

Substitutes:

• Thandai is a very easy recipe that uses milk. You can use low-fat milk or regular skimmed milk. Thicken milk can also be used. To thicken the milk heat it on a low flame and stir regularly till ¾ of the original quantity of milk. Thickened milk is the traditional way to make thandai.
• For a vegan version, I prefer almond milk but you can use cashew milk, soy milk or coconut milk. For my kids, I use Lactose-free milk. Almond milk is a better choice for this recipe. 
• Traditionally almonds and pistachios are included. Swap pistachios with cashews and use unsalted ones. I have used just almonds at times.
• if you cannot source dried rose petals use gulkand. it is a rose petal preserve only reduce the amount of sugar to about ⅓ cup. 
• Sardai paste needs to be ground fine. Strain the sardai paste, especially for kids. 
• Blanch and peel the almonds if you wish.
• Skip poppy seeds if they are not available. use pumpkin seeds in place of melon seeds.  

Variations:

• The other variations are 
• Badam Thandai which uses almonds,
• Rose Thandai use dried rose petals and essence,
• Mango Thandai make using mango puree, 
• Badam Kesar Thandai where almonds and saffron are used
• Bhang thandai is made is by mixing a small amount of bhang (cannabis leaves and buds) in the thandai. Makes a mildly intoxicating drink.

Equipment:

You will need

• A bowl
• Blender
• Spoon

How to serve:

• Transfer to a glass and garnish with chopped nuts and rose petals.
• If serving a large party blend the paste and refrigerate. Use as needed.

How to store:

• The paste stores well for about a week in the refrigerator. So you can make it ahead.
• I have stored the thandai paste in the freezer for 3 months. (all because I forgot about it) it was good and I used it directly in the blender.
• Once you mix in the milk use it up for a day.

Today I am sharing this recipe with a group of friends who blog at Sunday Funday. Our theme today is Indian and Pakistani Recipes. Here are the links to check out

• Feijoada (Goan Beans & Sausage) from Amy's Cooking Adventures
• Gajar Ka Halwa (Carrot Halva) from Culinary Cam
• How to Make Thandai from The Mad Scientist’s Kitchen
• Matar Kulcha from Karen's Kitchen Stories
• Tamatar Gosht from Sneha's Recipe
• Tomato Chutney from Palatable Pastime
• Tomato Sevai (Easy Tomato Vermicelli Recipe) from Cook with Renu
• Vegetable Pulao from Mayuri's Jikoni
• Vegetarian Samosas from A Day in the Life on the Farm

For Your Questions

Protips:

• Use chilled milk to make the thandai.
• Use fresh ingredients to make the paste.
• In case you do not have dried rose petals and do not want to use gulkand avoid them.

Frequently Asked Questions:

1. What are the disadvantages of thandai?

   

   Generally, the full-fat milk, sugar and bhang used in thandai are what work against you. It may spike your blood sugar and increase your cholesterol. Bhang is cannabis definitely something not recommended for long-term use. Remember moderation is always the best way to enjoy life to the fullest.  

2. Can you add alcohol to thandai?

   

   Thandai is traditionally spiked with cannabis or bhang. But it is not necessary for thandai can be served without these additives. If my guests insist I add it to their glasses. 

Thirst Quenchers we love

Summary:

Like all good things in life enjoy Thandai in moderation especially if it is spiked. You can always have half a glass of thandai for its benefits. Your acidity, bloating and burning eyes are relieved. Sweltering summer calls for chilled drinks Sardai is better than canned juice or aerated drinks.

Recipe card

Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.

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