Best 2 Thandai Indian Almond Drink Recipes

Thandai is an Indian almond drink typically made with almonds, milk, sugar, and spices. This sweet, creamy beverage is enjoyed during the Holi festival, also called the festival of colors. It is a great source of energy and nutrients, and is also believed to have medicinal properties. Thandai is a versatile drink that can be served chilled or warm and can be customized to suit individual tastes. Whether you are looking for a refreshing drink to enjoy during the Holi festival or a healthy and flavorful beverage to add to your daily routine, this article will provide you with the best recipe to make the perfect thandai.

Check out the recipes below so you can choose the best recipe for yourself!

THANDAI (INDIAN ALMOND DRINK)

Thandai (Indian Almond Drink) image

This is very easy to make and, oh so refreshing to drink. Note that there's a minimum 2-hour refrigeration time.

Provided by evelynathens

Categories Beverages

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 liters water
1 cup sugar (or to taste)
1 tablespoon almonds
1 tablespoon sunflower seeds, raw, hulled
1/2 tablespoon poppy seed
1/2 tablespoon anise seed
1/2 teaspoon ground cardamom
1 teaspoon rose water (optional) or 1 teaspoon orange flower water (optional)
1 teaspoon peppercorn
1/4 cup rose petal, organic (optional)

Steps:

Soak sugar in 1/2 litre of the water used. Set aside.
Soak remaining ingredients in 2 cups of remaining water. Set aside.
Allow all soaked items to stand for at least 2 hours.
Grind all soaked ingredients to a very fine paste. (not sugar) in a processor or blender.
Place a double layer of cheesecloth or a coffee filter over/in a strainer and set over a large container/pitcher.
Press through muslin with the back of a spoon, extracting as much liquid as possible.
Add remaining water, a little at a time to extract more of the nut liquid.
Pour back some of the extract and press, repress. Do this a number of times to extract as much flavour out of the nut paste as possible.
Mix well. Chill for atleast 2 hours before serving. You may need to give the drink a stir before pouring.
To serve, sprinkle some rose petals over each serving (optional).
Note: Do not discard the nut paste - it is excellent used in making korma-type curries.

Nutrition Facts : Calories 114.9, Fat 1.4, SaturatedFat 0.1, Sodium 9.8, Carbohydrate 26.1, Fiber 0.5, Sugar 25.1, Protein 0.7

THANDAI

Thandai image

Thandai is a rich and aromatic drink primarily made with almonds, white poppy seeds and melon seeds, and flavored with cardamom, fennel, pepper, saffron and rose petals. It's a must-have during Holi, the spring festival of color in India, when bhang, an edible mixture made from the cannabis plant, is also added to the drink. Thandai is traditionally made with cow's milk, but it's equally delectable with almond milk. Although you need a whole host of ingredients, it's not difficult to make and is really refreshing and unique--even without the bhang. Not bad with a shot of vodka either!

Provided by Food Network Kitchen

Categories beverage

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1/3 cup blanched almonds
2 tablespoons raw slivered pistachios (see Cook's Note), plus more for garnish
2 tablespoons white poppy seeds (posto)
2 tablespoons raw pumpkin seeds
2 tablespoons cardamom seeds
2 tablespoons rose petals, plus more for garnish
1 tablespoon fennel seeds
1/2 teaspoon whole white peppercorns
3 cups whole milk or refrigerated almond milk
1/2 cup sugar
1/4 teaspoon saffron
2 tablespoons rosewater

Steps:

Soak the almonds and pistachios in boiling water to cover for 1 hour.
Combine the poppy seeds, pumpkin seeds, cardamom seeds, rose petals, fennel and white pepper in a spice mill or grinder and finely grind. Transfer to a heatproof bowl, add just enough boiling water to moisten the mixture (about 1/4 cup) and let it soak for 1 hour.
Drain the nuts, add them to a blender and grind until smooth. Add a few tablespoons of water as needed to get a smooth consistency. Add the soaked spice mixture and grind again until well mixed and smooth.
Heat the milk in a saucepan over medium-high heat, stirring often, until it comes to a boil, about 10 minutes. Add the sugar and ground nut-spice mixture and bring to a gentle boil. Cover and let the mixture steep for at least 1 hour. You can also refrigerate the mixture overnight.
Soak the saffron in the rosewater in a small bowl and mash with the back of the spoon so the saffron releases its color and turns the rosewater a deep orange.
Line a strainer with a folded cheesecloth or muslin cloth and set over a large bowl. Pour the cooled mixture through the strainer. Gather the ends of the cloth and squeeze out as much of the aromatic milk as possible. Add the saffron-infused rosewater and mix well. Refrigerate until ready to serve.
Serve the thandai cold and garnish with rose petals and slivered pistachios. You can also serve it over ice.

Conclusion: Tastes of Tradition, Crafted with Simplicity and Refreshment

These carefully selected Thandai preparations showcase the beautiful simplicity and refreshing nature of this classic Indian drink. Each recipe caters to different taste buds, from the timeless elegance of the classic Thandai to the delightful medley of spices in the Masala Thandai. For an effortlessly enjoyable experience, the dry Thandai mix offers a convenient and long-lasting solution. All these variants embody the spirit of tradition and simplicity, capturing the vibrant Indian culinary culture in a refreshing glass. Whether celebrating festivals, relaxing on a hot day, or simply craving a traditional treat, these Thandai preparations are culinary treasures waiting to be savored. Dive into the delectable flavors and vibrant history of Thandai, with just a few simple ingredients and the joy of home-crafted refreshments.