Fruits Thandai Drink is a customary Indian refreshment famous in North Indian provinces of Rajasthan and made particularly for the celebration of Holi. It is very invigorating to drink and is stacked for certain rich fixings like dry natural products, seeds, and saffron.
Prepared with milk and a lot of dry fruits, this drink is very refreshing, and a perfect summer cooler.
It was traditionally made with a dose of Bhang (Weed) in it. Even today, some people add weed to it to make it intoxicating.
Serving temperature: Chilled or sometimes hot
Dry Fruits and Seeds – To make this beverage, you will require seeds and nuts like almonds, cashew nuts, poppy seeds, and melon seeds.
Flavors – A ton of flavors like cardamom, dark peppercorn, fennel, and so forth go into this beverage.
Dry Fruits, Seeds, and Spices are doused to make a glue, that is subsequently added to the milk.
Milk – You can utilize any milk of your decision, be it full fat, low fat, or skim milk. I utilize full-fat milk, as it gives a pleasant rich surface to this beverage and tastes the best.
Saffron – Adding saffron is discretionary yet it makes the beverage significantly more extravagant. It likewise adds a trace of a yellow tone to Thandai.
Sugar – You can change the measure of sugar, according to as you would prefer. On the off chance that you like it to be better, you can expand the measure of sugar.
Rose Water – The addition of Rose Water makes it significantly more scrumptious and rich.
Follow Some Steps
- Soak almonds, cashew nuts, peppercorns, raisins, cardamom, poppy seeds, fennel seeds, and melon seeds in ½ cup water for 5-6 hours.
- Grind the soaked ingredients in a blender to make a smooth paste.
- Add little milk if required.
- Add the remaining milk.
- Pass the mixture through a soup strainer.
- Add sugar, saffron, and rose water and mix till sugar is dissolved.
- Pour the thandai into serving glasses. Garnish with rose petals and dry fruit slivers. Serve chilled.