Thandai Lassi

 

         Thandai is a refreshing Indian drink which is also known as Sardai. It is basically an array of nuts and various spices, ground together, mixed with milk and served. It goes hand in hand with the festival of Holi and Mahashivratri in the Northern parts of India. 

          However, I tried it with buttermilk and some store bought pedas for a thick consistency. So whip up my version of this amazing chilled Thandai Lassi. It tastes equally yummy when served chilled. So go ahead and give it a try and I am sure you will love it.

          This refreshing Lassi is just perfect during summer to beat the scorching heat. I flavored it with cardamom powder, saffron and dry rose petals along with a combination of dry fruits and few spices. 

         

• 2 glasses buttermilk 
• 2 milk pedas / 2-3 tbsp. khoya 
• 1 tsp. rose water
• powdered sugar to taste
• 2 tbsp. almonds
• 2 tbsp. cashew nuts
• 2 tbsp. pistachios
• 2 tbsp. poppy seeds / sesame seeds
• 2 tbsp. melon seeds
• 1/4 tsp. saffron
• 1 tbsp. fennel seeds
• 1/2 tsp. whole peppercorns
• 6-7 cardamoms
• 3 tbsp. dry rose petals
• chopped nuts & rose petals to garnish 

           Blend buttermilk, pedas, rose water and sugar. Keep aside. Grind the remaining ingredients into a powder in a mixer-grinder.

           While serving, add 2-3 tbsp. of the thandai powder to a glass of buttermilk and mix well. You may strain it if you wish and garnish with some nuts and rose petals. 

          Serve chilled for a refreshing drink during the festival of Holi or whenever desired.  

Note: 

1.  I used sesame seeds in place of poppy seeds as it is not available at my place of residence. However, it really tasted yum and there was absolutely no change in the flavor. 

2.  You can make this Thandai powder mix and store in an airtight container in the refrigerator to make varieties of desserts.  

Thandai Flavoured Kadhi

          Kadhi, being my favorite is a great comfort food to many and is always welcome. It goes very well with steamed rice, pulao or jeera rice. You may also try it with chapati / roti. So I thought of flavoring it with some leftover thandai mix that I prepared for Holi. And here you are a yummy side dish for you to savor for lunch / dinner.

• 1/2 cup yoghurt
• 3 cups water
• 2-3 tbsp. Thandai mix
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• 2 green cardamoms
• 1/2" cinnamon stick
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. chopped nuts, pinch of cardamom powder & 1 tsp. dry rose petals (opt)

          Whisk together yogurt, water, salt, turmeric powder and thandai mix. Keep aside. Heat oil in a pan and temper with cumin seeds, cinnamon and cardamoms. Sauté for a few seconds. 

          Add the batter and simmer on a low flame till it turns slightly thick or to a desired consistency. 

          Garnish with chopped nuts, cardamom powder and dried rose petals. Serve with plain rice, pulao, jeera rice or chapati. 

Thandai Lassi

           Thandai is a refreshing Indian drink which is also known as Sardai. It is basically an array of nuts and various spices, ground together, mixed with milk and served. It goes hand in hand with the festival of Holi and Mahashivratri in the Northern part of India. 

          But I tried it with buttermilk and some store bought pedas for a creamier texture. This Thandai Lassi equally tastes yummy when served chilled. So go ahead and give it a try and I am sure you will love it.

• 2 glasses buttermilk 
• 2 milk pedas / 2-3 tbsp. khoya 
• 1 tsp. rose water
• powdered sugar to taste
• 2 tbsp. almonds
• 2 tbsp. cashew nuts
• 2 tbsp. pistachios
• 2 tbsp. poppy seeds 
• 2 tbsp. melon seeds
• 1/4 tsp. saffron
• 1 tbsp. fennel seeds
• 1/2 tsp. whole peppercorns
• 6-7 cardamoms
• 3 tbsp. dry rose petals
• chopped nuts & rose petals to garnish (opt)

            Blend buttermilk, pedas, rose water and sugar. Keep aside. Grind the remaining ingredients into a powder in a mixer-grinder.

           While serving, add 2-3 tbsp. of the thandai powder to a glass of buttermilk and mix well. You may strain it if you wish and garnish with some nuts and rose petals. 

          Serve chilled for a refreshing drink during the festival of Holi or whenever desired.  

Note: 
1.  I used sesame seeds in place of poppy seeds as it is not available here. But it really tasted yum. There was absolutely no change in the flavour. 

2.  You can make this Thandai powder mix and store in an airtight container in the refrigerator to make varieties of desserts.