Thandai is a traditional Indian drink that is associated with the festival of Holi, which is celebrated in India to welcome the spring season. The drink is made from a blend of milk, sugar, and a mix of spices and nuts such as cardamom, almonds, fennel seeds, rose petals, and poppy seeds. The mixture is then chilled and served cold.
Thandai has cultural and religious significance in India and is considered a must-have drink during Holi celebrations. It is believed that the drink has cooling properties that help to combat the heat of the Indian summers. It is also believed to have medicinal properties and is said to help boost the immune system.
Apart from its cultural significance during Holi, Thandai is also served during other festive occasions such as weddings and other celebrations. In some parts of India, it is also consumed during the festival of Shivratri, which is dedicated to Lord Shiva, as it is believed to have purifying properties.
Nutritional chart based on a 1-cup Thandai (240 ml):
- Calories: 200-250
- Total Fat: 10-15 g
- Saturated Fat: 5-8 g
- Cholesterol: 25-40 mg
- Sodium: 50-100 mg
- Total Carbohydrates: 20-25 g
- Dietary Fiber: 1-2 g
- Sugars: 20-25 g
- Protein: 5-6 g
Here’s a recipe for Thandai:
Ingredients:
- 1-litre whole milk
- 1 cup sugar (adjust to taste)
- 1/2 cup almonds, blanched and peeled
- 1/4 cup pistachios, shelled
- 2 tbsp poppy seeds
- 2 tbsp fennel seeds
- 1 tbsp cardamom powder
- 1 tbsp rose water
- Saffron strands, for garnish (optional)
Instructions:
- Soak the almonds, pistachios, poppy seeds, and fennel seeds in enough water to cover them for at least 2 hours or overnight.
- Drain the soaked ingredients and grind them to a fine paste using a blender or food processor. Add a little milk if needed to help with the grinding.
- In a large pot, bring the milk to a boil over medium heat. Add the ground nut and spice mixture, and whisk well to combine.
- Reduce the heat to low and simmer for 20-30 minutes, stirring occasionally, until the mixture thickens slightly and the flavours meld together.
- Remove the pot from the heat and let the Thandai cool to room temperature.
- Once the Thandai has cooled, add the sugar, cardamom powder, and rose water, and stir well to combine.
- Chill the Thandai in the refrigerator for at least 2 hours, or until cold.
- Serve the Thandai chilled, garnished with saffron strands if desired.
Enjoy Thandai this Holi as it is not only a delicious and refreshing drink but also a symbol of tradition and cultural heritage in India. Its unique blend of spices and nuts represents the diversity and richness of Indian cuisine and culture.
