Thandai is a very popular drink , which is actually dry fruit and saffron flavoured milk, that is traditionally prepared as an offering to Lord Shiva during the festival of MahaShiva tri. Thandai is often mixed with ‘bhang’ to make an intoxicating drink.
Milk 4 1/2 cups.
Sugar 1/4 cup .
Black pepper powder a pinch
Saffron a few strands.
Make into powder
Almonds 1/4 cup
Poppy Seeds 2 tbsp
Fennel seeds 2 tbsp (saunf)
Cardamom powder 1/2 tsp.
Cumin seeds 1/2 tsp.
Boil the milk in a deep pan, allow it to cool completely.
Combine the powder and milk in a deep bowl, mix well using a whisk and refrigerate for 2 hours.
Strain the mixture through a sieve, add the sugar, pepper powder and saffron and mix well.
Pour equal quantities of the thandai into 4 individual glasses add serve chilled.
Last month I had visited Cochin,I have a very close friend Sanjay Kurup there,climate in cochin was horribly hot and dry.My friend’s wife Suvarna treated me to a chilling and refreshing drink…simple,tasty and refreshing…. Thanks Suvarna for this recipe.
1 inch Ginger.
4 tbsp Sugar.
1 tbsp Lemon juice.
6 leaves fresh mint.(Optional)
6 pieces crushed Ice.
pinch of Salt.
2 lemon wedges for garnishing.
Mix all the ingredients in a mixie,blend till turns into puree.
Add 1 and half glass of chilled water,blend again till ice is completely dissolved.
Pour in a tall glass,garnish with lemon wedges and serve immediately.
I use Everest milk masala,there are many other brands available,but everest is one of my favourite.Milk masala is a powder made up of roasted and ground nuts and dried fruits, masala. The typical ingredients are almonds, pistachio, cardamom, nutmeg, saffron, etc.
This milk is made especially on Kojagiri,I make it for Haldi kunku.
4 cups Boiled Milk.
4 tbsp Sugar.
4 tbsp Everest Milk Masala.
½ tsp Elaichi powder(Cardamom powder)
8 to 10 strands of Kesar.
2 tbsp Badam (Almond) paste.10 to 12 almonds soaked in likewarm water for 1 hour,deskinned and ground to paste)
In a heavy bottom pan,keep milk for boiling,add sugar,milk masala,and kesar,mix well and let boil for 5 minutes on slow flame,stirring twice in between.
Add almond paste and mix well. and let boil for another 5 minutes on slow flame,stirring twice in between.Switch off the gas,add elaichi powderand mix well.