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 Masala Powder

 

          Thandai Masala Powder is a versatile Powder made of mixed nuts, saffron, dry rose petals, melon seeds, poppy seeds and few spices like cardamom, fennel seeds and peppercorns. It is prepared in large quantities and used to flavor milk or buttermilk along with some sugar to taste. For healthier options, date syrup, jaggery or honey may be used to sweeten the drink. So enjoy this healthy drink chilled and garnished as desired.

        

            Thandai Milk or Thandai lassi is a cooling drink usually served during the festival of Holi. You can also use this powder to make any dessert like kheer, rabdi, smoothie or in raita, kadhi, muffins or cakes.

• 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, saffron & rose petals to garnish 

          Grind all the above mentioned ingredients into a powder in a mixer-grinder. Store in an air-tight container in the refrigerator and use as needed.

          Just add 2 tbsp. of the Thandai Masala Powder along with some sugar to taste to a glass of buttermilk / milk and mix well. 

          You may strain it if you wish and garnish with some nuts, saffron and rose petals if you wish. 

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

          You can also use this versatile Thandai Masala Powder to make any dessert of your choice. 

Rose Lassi

 

           A great way to beat the summer heat is to prepare this yummy salty Rose Lassi with some fresh rose petals and enjoy it. I have used rose water, saffron and cardamom powder to flavour the drink. Be sure to prepare in large quantities and keep them refrigerated. It can be had in between meals also. 

            So whip up this amazing chilled Lassi and serve them in individual glasses, garnished with mixed nuts, saffron and rose petals. Go ahead and give it a try by checking out the step by step pictorial recipe to prepare this soothing and refreshing drink.

 

            This Lassi is just perfect during summer to beat the scorching heat. I have not added any sugar as it is a salty version. You may add if you wish. I flavored it with cardamom powder, saffron and rose water. You may try with Gulkand, rose syrup or any other flavor of your choice. Serve it chilled or with some ice cubes for a refreshing experience.

               So a great combination of some fresh rose petals and yoghurt makes for this yummy lassi. Apart from the garnishes I have used, you can add any of your choice and you are ready to savor it. 

• 1 cup yoghurt
• 1/3 cup water
• pinch of salt
• 5-6 fresh rose petals
• 1/2 tsp. rose water
• pinch of cardamom powder
• pinch of saffron
• 1 tsp. chopped mixed nuts

           Blend together yoghurt, water, rose petals, pinch of salt, cardamom powder, saffron and rose water to a smooth puree. 

            Pour into individual glasses and refrigerate for a minimum of an hour. Serve chilled, garnished with mixed nuts, saffron and rose petals. 

                         Blend yoghurt, rose petals, pinch of salt, cardamom powder, saffron, 

                                  water and rose water to a smooth puree. 

                        Pour into individual glasses & refrigerate for a minimum of an hour. 

                            Serve chilled, garnished with mixed nuts, saffron and rose petals. 

Snake Fruit Lassi

 

            Whip up this amazing chilled Lassi with Snake Fruit, an exotic fruit from Indonesia. In this way, you can make good use of them and come up with this soothing and refreshing drink. I only added some basic ingredients like yoghurt, sugar, cardamom powder, rose water, etc. 

            You can also use some khoya or dry fruits instead, while blending. Besides cardamom, gulkand, vanilla essence or any other flavour of your choice can be added. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it.

          Snake fruit, a tropical fruit, native to Indonesia is also known as Salak, Salacca or memory fruit. This fruit has a sweet and sour taste. It grows in clusters and the name is derived due to the reddish brown snake like skin. It has pectin, potassium and beta carotene, that is good for constipation, digestion and to improve memory.

         This Lassi is just perfect during summer to beat the scorching heat. I flavored it with cardamom powder and rose water. You can try with any other flavour of your choice. 

          So a great combination of snake fruit and yoghurt makes for this interesting, yummy and  refreshing lassi. Garnish with a pinch of saffron, chopped nuts and mint leaf and you are ready to savour it. 

 

• 1 cup yoghurt
• 2 Snake Fruits
• 1/4 tsp. cardamom powder
• 1 tbsp. sugar or to taste
• a pinch of salt
• 1 tsp. rose water
• a pinch of saffron
• some chopped nuts, saffron & mint leaf to garnish

          Peel the skin off and roughly chop them. In a mixi jar, add the yoghurt, chopped snake fruit, a pinch of salt, sugar, cardamom powder, rose water and saffron. Blend until smooth. 

          Pour into individual glasses and chill to serve, garnished with some chopped nuts saffron, dry rose petals and mint leaf. 

                                 Peel the skin off and roughly chop.

                       In a mixi jar, add yoghurt, a pinch of salt, cardamom powder, rose 

                       water, saffron, 

                                  chopped Snake fruit & sugar to taste.

                                  Blend until smooth. 

                        Pour into individual glasses and chill to serve, garnished with some 

                        chopped nuts, saffron and mint leaf. Enjoy !!!!

            

Mithai Lassi

 

            Whip up this amazing chilled Lassi from some leftover sweets. In this way, you can make good use of them and come up with this soothing and refreshing drink. In this recipe, I made use of Motichoor laddu and peda for a thick and creamy texture. You can also use some khoya or dry fruits instead, while blending. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it.

            This Lassi is just perfect during summer to beat the scorching heat. I have not added any sugar. You may if you wish. I flavored it with cardamom powder and rose water. You can try with any other flavour of your choice. 

          So a great combination of some leftover sweets and yoghurt makes for this yummy refreshing lassi. Garnish with a pinch of saffron, some crushed laddu, chopped pistachios, mint leaf & dry rose petals and you are ready to savour it. 

 

• 1 cup yoghurt
• 2 Boondi laddu
• 1 burfi
• a pinch of cardamom powder
• 1/2 tsp. rose water
• a pinch of saffron
• some crushed laddu, chopped pistachios, saffron, mint leaf & dry rose petals to garnish

          In a mixi jar, add the yoghurt, boondi laddu, burfi, cardamom powder, rose water and saffron. Blend until smooth. 

          Pour into individual glasses and chill to serve, garnished with some crushed boondi laddu, chopped pistachio, saffron, dry rose petals and mint leaf. 

                    In a mixi jar, add boondi laddu, burfi, cardamom powder, rose water  

                                 and the yoghurt and saffron.

                                  Blend until smooth. 

                    Pour into individual glasses & chill to serve, garnished with some crushed 

                    boondi laddu, chopped pistachio, saffron, dry rose petals & mint leaf. 

Masala Chaas (Spiced Buttermilk)

          This perfect yoghurt drink is very refreshing and is a must during hot summer days. It is very light on the tummy and helps in keeping you hydrated. Just adding some flavourful spices, coriander leaves and a tempering of mustard seeds, asafoetida and curry leaves takes this humble buttermilk to the next level. So you can prepare this healthy drink well in advance and refrigerate it to be enjoyed, chilled, as and when required. 

• 1 cup yoghurt
• 2 cups water
• salt to taste
• 1/4 tsp. roasted cumin powder
• 1/4 tsp. pepper powder
• 1 green chilies, chopped
• 1 tbsp. coriander leaves, chopped
• 1 tbsp oil
• 1/2 tsp. mustard seeds
• pinch pf asafoetida
• 1 sprig curry leaves

          Whisk the yoghurt, water and all the dry spices. Add the chopped coriander leaves and green chilies and give it a stir. 

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering add the asafoetida and curry leaves. 

          Saute for a few seconds and switch off the flame. Pour this tempering over the spiced yoghurt mix and stir. Refrigerate for some time and serve them chilled in individual glasses.

Apricot Smoothie

           
          This is a perfect blend of apricots, yoghurt and milk in the form of a smoothie and is worth a try. A great way to beat the summer heat is to prepare this yummy Apricot Smoothie and enjoy it. Serve it chilled in individual glasses, garnished with chopped pistachios, dry rose petals and mint leaves. 

           Apricots are good for the eyes, skin and hair. It contains a lot of minerals, vitamins, calcium and dietary fibre. So this pretty fruit has a lot of health benefits for our body. On the other hand, yogurt aids in digestion, treats an upset stomach and has a cooling effect on our body, especially during summers. 

          Apricots are low in calorie and fat. This yummy, creamy and delicious drink can be dished out in a ziffy and can be enjoyed for a nutritious and healthy breakfast or anytime of the day as this aids in weight loss too.

          Prepare in large quantities and refrigerate to have it at intervals. I have used rose water and cardamom powder to flavour the drink. You may add any other flavour of your choice.

• 100 gms. dried apricots, pitted (serves two)
• 2 tbsp. sugar or to taste
•  few drops of lime juice
• pinch of salt
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• pinch of saffron
• 2 cups yoghurt
• 1 cup milk

           Soak the apricots overnight in 1 cup water. Then blend into a smooth paste. Heat a pan and simmer the apricot paste, sugar, lime juice, pinch of salt, saffron and cardamom powder till reduced and slightly thick. Add the rose water and keep aside to cool.

         Blend the reduced apricot mix, yoghurt and milk in the mixi. Chill for some time. Pour into individual glasses and enjoy this refreshing summer drink, garnished with chopped pistachios, dry rose petals and mint.