On the occasion of Maha Shivaratri, I’m here to share this delicious and healthy Thandai Sharbat Recipe, a famous drink in North India. It is also prepared for Holi during playing with colours to create a special mood. Enjoy this soothing chilled drink on Maha Shivratri, Holi or any Summer evening.
Maha Shivratri marks the celebration of ‘overcoming darkness and ignorance in life. The day is observed by chanting hymns, prayers, meditation, visiting Lord Shiva temples and fasting. And if you are fasting then you have to restrain from food made with rice, wheat, dal and pulses. You can only consume foods with specific ingredients. This is one refreshing drink that has a cooling effect and gives instant energy. This Thandai Sharbat Recipe being sweet gives you a lot of energy when you are fasting. So, do try this recipe on Maha shivratri and ensure you get your vital nutrients and the energy to celebrate despite avoiding solid foods.
Thandai Sharbat Recipe is often mixed with Bhang to make it alcoholic drink, but today it is the non alcoholic version. Thandai is also known as Sardai. The word thandai means a coolant. It balances out the heat in the body during summers hence known as thandai. This cold drink is made mainly with milk and almond. Almond and melon seeds gives it richness while pepper corns, fennel seeds and cardamom gives it spiciness and special aroma. Rose petal and saffron gives the drink unique colour and flavour. Including cashew and pistachios along with almonds are optional.
With every sip, you feel the magical effect on your tastebuds with the subtle flavours of rose and saffron, while the assorted nuts paste with the right balance of spices gives you sense of fullness and satisfaction….If you have missed out trying this drink for Maha Shivarathri…no issues!! Holi is approaching soon, you can try out this amazing festive beverage!!
After a lot of googling, adapted this recipe from Tarla Dalal as well as Sanjeev Kapoor, and made some changes.
Off to Thandai Sharbat Recipe!!
Step-by-Step process for Thandai Sharbat Recipe:
There are many ways to prepare this drink, this is my favourite and also mess free method!!
- Soak all the ingredients under the section “For the paste” in water overnight or for 6-8 hours.
- Strain the soaked mixture using a strainer.
- Peel the almonds and grind the soaked mixture to a smooth paste by adding little water.
- Boil the milk until it reaches a point where it starts bubbling.
- Take some milk in a separate bowl and add saffron strands to the hot milk and place aside.
- Now add the paste and sugar to the boiling milk.
- Simmer for 5 to 6 minutes stirring in between until it slightly thickens.
- Now add the saffron infused milk to the boiling milk mixture.
- Turn off the heat and add rose water (optional).
- At this stage, you can either strain the milk or you could have as it is.
- Allow it to cool. Once at room temperature place in mud pots or in the refrigerator to chill.
- Once the drink is ready, let it sit for at least 30 minutes for the the flavours to get infused.
- Garnish with rose petals and some chopped nuts.
- Serve chilled in tall silver or metal glasses, mud glasses or serve as per your convenience.
NOTE:
- You can also make the thandai powder, store it for later use and mix in milk or directly make thandai milk whichever suits you.
- Adding cashews and pistachios are optional.
- If you do not like flavour of rose water, you can skip that.
A Quick Summary:
Thandai Sharbat Recipe | Kesar Badam Thandai
Ingredients
- 1 litre Milk
- 6 Tablespoons sugar
- Few saffron strands
- 1/2 teaspoon Rose water optional
- For the paste:
- 30 almonds
- 10 cashew optional
- 10 pistachios optional
- 2 Tablespoons melon seeds
- 1 Tablespoon poppy seeds
- 3/4-1 Tablespoon fennel seeds
- 1 Tablespoon black peppercorns
- 4-5 green cardamom
- For Garnish:
- Few rose petals saffron strands & chopped nuts
Instructions
- Soak the ingredients under “For the paste” in water overnight or for 6-8 hours.
- Strain the soaked mixture. Peel almonds and grind to a smooth paste with little water.
- Boil milk to a point where it starts bubbling.
- Take some milk in a separate bowl and add saffron to it.
- Add the paste and sugar to the boiling milk.
- Simmer for 5 minutes until it slightly thickens.
- Add saffron infused milk.
- Turn off the heat and add rose water.
- Strain the milk or you could have as it is.
- Pour the thandai in serving glasses.
- Garnish & serve chilled.
My Notes:
- You can also make the thandai masala powder, store it for later use and mix in milk.
- Adding cashews and pistachios are optional.
- You can soak the ingredients in hot water to quicken the soaking time.
- If you do not like flavour of rose water, you can skip that.
- Traditionally, fresh or dried rose petals are added at the time of grinding. Alternatively, you can add good quality rose syrup or rose water, as I have done here.
- Adjust quantity of nuts to suit your preference but almonds should be the major quantity.
- You can use full fat milk or even low fat milk if you want to cut down on some calories.
- For a Vegan version, just replace the milk with drinking water or soy milk.
- Once the drink is ready, let it sit for at least 30 minutes for the the flavours to get infused.
- You can serve the thandai with or without straining.
- To add fun to this drink, you can always include the optional ingredient called bhang (a traditional intoxicant used in thandai, especially during Holi).
Embrace the joy of any festival with these FESTIVAL RECIPES, HOLI RECIPES & FASTING RECIPES and also DRINK RECIPES….all from blog!!
Many more to come!!…..STAY TUNED!!
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Happy Cooking 🙂
Cheers!!
Padma.
