It’s that time of the year,when the atmosphere starts heating up and so does the festive season,it is time to celebrate a new season. Every festivity or celebration needs a welcome drink. Thandai is usually made during Holi to welcome the summer season and also to keep your Body cool.
So whether it’s festival,celebration or just to beat the heat,I am sharing Here two good coolant recipes and will bring some more in my next blog.Hope you will love these refreshing drinks as they are made from fresh fruits and healthy ingredients with the richness of nuts and flavors of spring.
These refreshing drinks will drive away the whole work days fatigue even if you have it in the evening after work,let me know in the comments how you liked them.
BENEFITS OF ALMOND MILK (THANDAI).
- Rich in vitamin E,good source of vitamin E to promote hair growth and reduce hair loss.
- Good source of magnesium, again beneficial for hair and bones.
- Contains healthy fats,which moisturize your hair and protects it from the ill effects of harmful sun rays.
- It’s a low calories alternative for regular milk.
- It is dairy free,at the same time Vegan friendly.
- It is full of health benefits, vitamins like calcium, vitamin D,E,B-12, with so much to gain positively, I am sure you will keep on making it though festivities are long over.
So,let’s get started.
- Ingredients:
- Almonds (Badam) : 1/2cup (soaked at night.)
- Milk : Boiled and cooled : 3 cups.
- Grated coconut : 1/2 cup (optional)
- Poppy seeds : 2 tablespoon
- Muskmelon seeds : (optional but adds depth and flavour)
- Fennel seeds : (saunf) :1&1/2 tablespoon.
- Black Pepper powder : 1/teaspoon.
- Cardamom:7 to 8 pods.
- Sugar : 1bowl ( Adjust the sugar according to your taste)
- Rose petals : for garnishing: crushed:1/2 cup.
- Water : 1 cup.
- Saffron strands(kesar) : 8 to 10 for garnishing.
- Kewra water essence : 1/2 teaspoon (optional)
- Preparation method :
- Soak the almonds overnight,Drain the water,peel and keep ready.
- In separate bowls soak the fennel seeds, poppy seeds and cardamom.
- Then grind them together either in mixer,or in mortar-pestle
- Add 1/2cup water and the black pepper powder to this paste and stir,when mixed well,seive through a muslin cloth.(If adding musk melon seeds,add to the above ingredients while grinding them in mortar pestle)
- Also make a fine paste of the almonds.
- Strain the almond paste also.
- Add the sugar and the rose petals in the blender and crush them well.
- At the end bring all of the ingredients together in a bowl,mix all the pastes together,add milk and seive one last time.
- Serve in the glasses add or garnish with Saffron and rose petals (Serve chilled)
- Before serving,keep it in the refrigerator for an hour or so to chill it.
- (Pro-tip: if you want the milk to be thick,add cornflour to the mix before seiving one last time)
thandai (traditional Almond milk)
Course: Blog4
servings15
minutes10
minutes300
kcalIngredients
Almonds(Badam) : 1/2 cup (soaked at night )
Milk : Boiled and cooled : 3 cups.
Grated coconut: (Or coconut milk- optional) : 1/2 cup.
Poppy seeds (khaskhas) : 2 tablespoons
Muskmelon seeds : 1 tablespoon
Fennel seeds (Saunf) : 1 & 1/2 tablespoons
Black pepper corns : 8 to 10 crushed into powder : 1 teaspoon.
Cardamom : 7 to 8 crushed.
Sugar : 1 bowl : ( Adjust the sweetness according to your preference (Can use sugar syrup) )
Water : 1 cup.
Kewra water essence : 1/2 teaspoon ( Optional- the smell and taste might not be preferred by all )
Saffron strands : 8 to 10 for garnishing.
Directions
- Soak the almonds overnight, drain the water, peel and make paste, keep it aside.
- In separate- separate bowls soak fennel seeds, poppy seeds, muskmelon seeds and cardamom. ( can soak overnight or 2 to 3 hours before for better results)
- Now,grind them in a fine paste, add pepper powder too.( can use mortar-pestle too )
- This is the most important step, now take a bowl,cover it with muslin cloth and seive the above mix- add water to get a fine paste.
- In another bowl,repeat the same process with the almonds make paste and seive.
- In a blender mix the rose petals and sugar and grind it well.
- At the end bring all of the above mix in a bowl, whisk it well,add cornflour to it if you find the mix thin and want it thick.
( Can add water or milk if you need to make the mix thin.) - Seive the entire mix one last time and keep it to cool.Serve chilled and garnish with saffron.
Notes
- Add cornflour 1 tablespoon if you want the milk,bit thick,it won’t ulter the taste much.
- Add water or more milk,if you want to thin it further.
- Thandai is made with almond milk, so health is written all over
- Do,check my other recipes too,to bring cool inside your home.,if you like the recipes Do like share and subscribe.
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Good recit