Best Thandai-India-Cold Drinks Recipe
Poppy seeds were cold –
These Thandais (cold drinks) are made very quickly and are full of nutrition! If you have time, keep poppy seeds soaked overnight. Grind it with milk in a mixer or on a pumice stone. If it becomes a fine paste, add sugar according to the need mix it with milk, and beat it well! Keep the quantity of milk according to the number of glasses of Thandai (A type of cold drink) you want to make. Now serve it in a glass with ice. If you want, put some saffron on top of it. Poppy seeds are very beneficial for summer! It gives coolness to the mind and it will not even cause heatstroke. Best Thandai-India-Cold Drinks Recipe.
Coconut Thandai
Material –
3/4 oz coconut liqueur, 2 cups coconut milk, shredded coconut, rose petals, rose water, 2 tablespoons sugar, shelled almonds and cashews, green cardamom, fennel, black pepper, coriander whole.
Method:
Before making this drink, soak dry fruits and seeds in rose water for two days and
Grind into a fine paste and add rose petals, desiccated coconut, saffron, and cardamom to it.
Mix the paste with coconut milk, or mix it using a blender. Shake the syrup with coconut juice and ice. Serve chilled with rose petals and coconut flakes.
Iced Tea Thandai
Material :
7 ground chillies (black pepper), 1 Assam tea bag, 1/4 cup almonds (almonds) – coarsely ground
2 tsp poppy seeds, 1 tsp fennel (coarsely ground), 1/2 tsp cardamom powder, powdered sugar, few strands of saffron.
Method:
Heat water in a pot and add some Assam tea bags to infuse the water with its flavour.
Add 1/4 cup of almonds, poppy seeds, fennel, and cardamom to the mixture. Add black pepper and powdered sugar over it as per taste. Chill it in the fridge, pour ice over it, and serve after straining. You can add some saffron threads or sweet colours over the drink for taste and colour. Thandai is ready, now serve it cold.
Almond Milk Thandai
Material :
For powder mix:
1/2 tsp cardamom powder or 2-3 green cardamom, 2 tsp poppy seed, 1 tsp fennel, 5-6 black peppercorns, 3/4 tsp saffron (Kesar) 1 tsp roasted watermelon seeds or sunflower Seeds of a pinch of nutmeg (optional)
For drinks:
4 cups almond milk, seedless dates/raw sugar/palm sugar to taste
For Garnishing:
Chopped pistachios, silver leaves, a pinch of saffron
Method:
Take all the ingredients in a grinder and grind them very finely. For a large batch of spices, grind them dry and keep them in an airtight container in the fridge for a few days. You can also vary the quantities to suit your personal taste and preference.
Boil milk with whatever sugar you are using and a few strands of saffron (if using). Add the powdered powder and mix well. Add more water if necessary to achieve the desired consistency. Filter the mixture to remove any particles to make smooth milk. Cool and refrigerate it for at least an hour or overnight so that the spices get infused into the drink. Mix it before serving. Garnish and serve. If you have rose water or dry crushed rose petals, add some to taste.
Guava Thandai
Material :
1½ cups milk, 4 tbsp Thandai mixture, 1 full cup guava juice, ice cubes.
Method:
Pour the Thandai mixture into a jar. Pour some milk and a full pack of guava juice. Add some ice cubes, and shake it well. serve chilled.
Almond Cashew Thandai –
Preparation-
1- Put 20 almonds, 10 cashews, and 15 pistachios in a bowl and wash them well. pure water and soak them for at least 4 hours or you can soak them in warm water for 1 hour, at the same time soak 1½ tbsp poppy seeds and 1½ tbsp melon seeds (Magaz) with little water Give Later peel off the almonds and wash all the dry fruits with fresh water. Add the soaked and blanched nuts to a grinder.
2- Remove the water from the poppy and brain seeds. Put them in the grinder. If you do not have a powerful grinder, you can make a paste by soaking the poppy seeds separately first.
3-Enter the following content-
1. 1/2 tbsp fennel seeds
2. 4 to 10 black peppercorns (adjust to taste)
3. 12 green cardamoms
4. 1-inch cinnamon
5. 5 to 6 spoons of sugar
6. 1 pinch Saffron (optional)
7. 20 rose petals or 4-6 teaspoons Gulkand
8. 2 tbsp chopped nuts for garnish
9. 6 ice cubes (optional)
STRESS MANAGEMENT TECHNIQUE FOR ADULT
Preparation-
In a bowl, add almonds, cashews, and pistachios. Purified water for soaking and soaking for 4 hours. You can also soak them in warm water for an hour to speed up the process. In another small bowl, soak poppy seeds as well.
Peel the almonds and put them in a blender jar along with cashews and pistachios. You can also rub the pistachios to remove the skin easily. Drain the water from the melon seeds and poppy seeds. Put them in the blender jar along with fennel in the same grinder jar, along with cardamom, cinnamon, black salt, rose petals, and saffron.
Make a coarse paste by mixing all these. Then add half a cup of milk and blend to make a very smooth paste. If you want, you can add more milk as needed while grinding.
How to make thandai-
Bring four cups of milk to a boil in a vessel. Then add the sugar and Thandai masala paste we just made. Taste the test and add sugar to taste as a test. Switch off the gas stove and stir well to mix the ground paste with milk well. Cover it and keep it in the fridge for at least four hours. Keeping it overnight gives the best taste. Now you can filter it to remove the coarse material. Add some Gulkand along with the paste in the glass as per the requirement and stir it well.
Note – You can increase or decrease the ingredients as per your requirement.