on Mar 17, 2021, Updated Mar 18, 2024 Here are some Thandai-flavored recipes: Thandai Shahi Tukra, Thandai Rabdi, Thandai Kheer, and Thandai Phirni.
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This syrup comes together quickly, and you can make an Instant glass of Thandai by mixing a few tablespoons of it in milk. To make this syrup, nuts and seeds are soaked in water for 5 to 6 hours, ground with gulkand (rose jam), and then cooked with sugar for 15 to 20 minutes. Not only Thandai, but this syrup can also add flavor to other Indian or fusion desserts. You can add it to kheer, rabdi, kulfi, mousse, etc., to give them a Holi twist. Nowadays, Thandai syrup is readily available on the market, but there is nothing like homemade syrup. Why? Because homemade syrup is made using high-quality ingredients and is free of preservatives and artificial colors. It is also much more economical to make it at home. This recipe is vegan and gluten-free. Seeds – You will need melon seeds (magaj, kharbooj ke beej), white poppy seeds (posta dana, khus khus), and fennel seeds (saunf). If poppy seeds are not available, skip adding them. Whole Spices – You will need green cardamom (hari elaichi) and black peppercorns (kali mirch). Saffron – It adds a nice hint of color and a lovely flavor. Gulkand (Rose Jam) – It gives a nice refreshing taste to this syrup. Sugar – Sugar sweetens the syrup and is a preservative in this recipe.
10-12 whole almonds 10-12 whole cashew nuts 25-30 whole black peppercorns 10-12 whole raisins 10-12 whole green cardamom 1 teaspoon melon seeds 1 teaspoon white poppy seeds 1 teaspoon fennel seeds pinch of saffron strands
Add 1 cup sugar and ½ cup water to a pan and heat it over medium heat until the sugar dissolves. Stir frequently while cooking. Once the sugar is melted, add the paste we made earlier to the pan and cook for 15-20 minutes until the mixture becomes sticky. Stir frequently while cooking. Remove the pan from heat and let the mixture cool down. Pour it into a glass bottle and refrigerate for up to 6 months. Use as desired. To make Thandai, add 2 tablespoon of syrup to a glass full of chilled milk and stir well. Garnish with rose petals and serve chilled.
