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Best Thandai Recipe | Thandai Masala Recipe | 3 Ways Thandai Mix Recipe
A Thandai recipe is a simple, refreshing, and popular Indian beverage. It is made from dry fruits, seeds, and spices.
The drink is specifically prepared for the Maha Shivaratri or Holi festival to provide the energy and nutrients needed for the celebrations.
This drink is available in many flavors, including mango, rose, and paan. It is usually served with milk without additional flavoring.
India’s festival celebrations are in sync with food and beverages. Each festival’s recipes are crafted and served for the specific needs and how the celebrations of the festival are carried out.
The thandai recipe with a concussion of dry fruits, spices, and milk is a good example of a recipe designed with a specific purpose in mind.
Well, most of us prefer the classic thandai recipe, but having multiple flavors and variations is better.
From variations and adding flavors perspective, the possibilities are endless and can add almost everything.
Mango and paan are the other two flavor options I chose. I chose mango because it is in season and paan adds an additional mouth-watering flavor. There are other options, such as coffee, tea, rose, vanilla, chocolate, or any tropical fruit.
How To Make Best Thandai Recipe & Thandai Masala Paste
Nevertheless, I would still like to point out that these added flavors should not overpower the original taste and flavor of the drink.
Prep Time: 10 mins
Cook Time: 10 mins
Soaking Time: 6 hrs
Total Time: 6 hrs 20 mins
Course: Beverage
Cuisine: North Indian
Servings: 6 Servings
Author: Ranjeeta Nath Ghai
Ingredients For Thandai Masala Paste
- ¼ cup almond (blanched)
- 2 tbsp pistachios
- ¼ cup cashew
- ¼ cup melon seeds
- ½ tbsp pepper
- 2 tbsp poppy seeds
- 2 tbsp fennel
- 8 pod cardamom
- ¼ tsp saffron
- 3 tbsp rose petals (dried)
- 1½ cup water (for soaking)
Other Ingredients For 3 Ways Thandai Mix Recipe
- Sugar
- Milk
- Ice cubes
- Mango
- Yellow food color (optional)
- Paan leaf/beetle leaf
- Green food color (optional)
- ¼ tsp paan flavor food essence extract
Instructions For Best Thandai Recipe
How To Make Thandai Masala Paste
- Firstly, in a large bowl take almond, pistachios, cashew, melon seeds, pepper, poppy seeds, fennel, cardamom pods, saffron, and rose petals.
- Add just the correct amount of water and soak for 6 hours. If you forgot to presoak it or are in a hurry, then soak for 1 hour in hot (not boiling) water.
- After 6 hours of soaking, you can visibly see the dry fruits have become soft and are soaked well.
- Next, transfer the soaked dry fruits into the mixie along with the water in which it was soaked.
- Blend the mixture to a very smooth paste and voila your thandai masala paste is ready for use.
- To prepare classic thandai, add 3 tbsp prepared thandai masala paste and 2 tbsp sugar in a blender.
- Add 1 cup chilled milk to the paste and blend well till incorporated.
- Gently transfer the thandai into the tall glass along with crushed ice cubes.
- It can be additionally garnished with dry fruits or dried rose petals, or both.
How To Make Mango Flavour Thandai
- Add 3 tbsp prepared thandai masala paste and 2 tbsp sugar to a blender.
- Blend together 3 tablespoons mango, 2 drops yellow/saffron food color, and 1 cup chilled milk.
- Add ice cubes along with the mango-flavored thandai and transfer to a tall glass.
- It can be additionally garnished with dry fruits or dried rose petals, or both.
How To Make Paan Flavour Thandai
- Add 3 tbsp prepared thandai masala paste and 2 tbsp sugar to a blender.
- Blend 2 beetle leaves, required essence, 2 drops of green food color, and 1 cup chilled milk.
- Transfer the paan flavored thandai into the tall glass along with ice cubes and garnish with dry fruits and dried rose petals.
Recipe Notes
- In addition, here are a few additional tips, suggestions, and variations to the 3 ways thandai mix recipe.
- In this recipe, I share a wet or thick paste-based masala that you require to combine with cold and chilled milk to prepare the drink.
- Thandai powder can also be made by dry roasting the same ingredients and making a powder.
- As a second alternative, you can also use the mixture and mix it with basundhi or thick milk to make a more sweetened version.
- You can actually deep freeze them to make kulfi from them.
- I have not added sugar to the thandai masala paste, as the sugar can be adjusted for each individual serving.
- You can also prepare thandai (sardai) flavored with coffee, rose, and tea.)
- Furthermore, you can enjoy Holi with bhang added to it.
- Last but not least, thandai is a very healthy and refreshing drink.
- As a final note, you can also make bhaang with the same masala mixture, which is very popular during the Holi festival in March. However, the same drink can be mixed with cannabis or marijuana.
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Quick Overview
Recipe Name: Best Thandai Recipe | Thandai Masala Recipe | 3 Ways Thandai Mix Recipe
Author: Ranjeeta Nath Ghai
Description: A Thandai recipe is a simple, refreshing, and popular Indian beverage. It is made from dry fruits, seeds, and spices.
Preperation time: 6H
Cook Time: 10M
Total Time: 6H10M
Type: appetizer, thirst quencher
Recipe Yield: 6 Servings
Recipe Ingredients: ¼ cup almond (blanched), 2 tbsp pistachios, ¼ cup cashew, ¼ cup melon seeds, ½ tbsp pepper, 2 tbsp poppy seeds, 2 tbsp fennel, 8 pod cardamom, ¼ tsp saffron, 3 tbsp rose petals (dried), 1½ cup water (for soaking)
Recipe Instructions: Firstly, in a large bowl take almond, pistachios, cashew, melon seeds, pepper, poppy seeds, fennel, cardamom pods, saffron, and rose petals. Add just the correct amount of water and soak for 6 hours. If you forgot to presoak it or are in a hurry, then soak for 1 hour in hot (not boiling) water. After 6 hours of soaking, you can visibly see the dry fruits have become soft and are soaked well. Next, transfer the soaked dry fruits into the mixie along with the water in which it was soaked. Blend the mixture to a very smooth paste and voila your thandai masala paste is ready for use. To prepare classic thandai, add 3 tbsp prepared thandai masala paste and 2 tbsp sugar in a blender. Add 1 cup chilled milk to the paste and blend well till incorporated. Gently transfer the thandai into the tall glass along with crushed ice cubes. It can be additionally garnished with dry fruits or dried rose petals, or both.
Recipe Cuisine: North Indian
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