Thandai is a refreshing Indian drink which is also known as Sardai. It is basically an array of nuts and various spices, ground together, mixed with milk and served. It goes hand in hand with the festival of Holi and Mahashivratri in the Northern part of India.
But I tried it with buttermilk and some store bought pedas for a creamier texture. This Thandai Lassi equally tastes yummy when served chilled. So go ahead and give it a try and I am sure you will love it.
- 2 glasses buttermilk
- 2 milk pedas / 2-3 tbsp. khoya
- powdered sugar to taste
- 2 tbsp. almonds
- 2 tbsp. cashew nuts
- 2 tbsp. pistachios
- 2 tbsp. raisins
- 2-3 walnuts
- 2 tbsp. poppy seeds
- 2 tbsp. melon seeds
- pinch of saffron
- 1 tbsp. fennel seeds
- 1/2 tsp. whole peppercorns
- 6-7 cardamoms
- 1/2" cinnamon (opt)
- 2 tbsp. dry rose petals
- 1 tsp. rose water
- chopped nuts & rose petals to garnish (opt)
Blend buttermilk, pedas and sugar. Keep aside. Grind the remaining ingredients with a little water into a smooth paste.
While serving, add 2-3 tbsp. of the thandai paste to a glass of buttermilk and mix well. You may strain it if you wish and garnish with some nuts and rose petals.
Serve chilled for a refreshing drink during the festival of Holi or whenever desired.
1. I used sesame seeds in place of poppy seeds as it is not available here. But it really tasted yum. There was absolutely no change in the flavour.
2. You can make this Thandai mix and store in an airtight container in the refrigerator to make varieties of desserts.