Thandai Syrup is made by soaking and grinding nuts then cooking it until desired consistency then strained and stored. Making thandai becomes instant with homemade thandai syrup. Let us learn to make Thandai Syrup Recipe with step by step pictures.
Kesariya thandai recipe special holi drink made with homemade thandai syrup.I have always made thandai using thandai masala powder or the instant version but my neighbour used to tell she buys a syrup so wanted to try it this year.
Thandai recipe a very popular drink in North India made during Mahasivarathri and Holi.Thandai is a great body coolant so as the name is.Yes thandai means cool/cooling derived from the word ‘thanda’ in hindi means cold.
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This thandai syrup gets easily mixed with milk, you can just whisk the syrup with chilled milk and have it instantly….Soo refreshing for this hot summer.
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📖 Recipe Card
Thandai Syrup | Kesariya Thandai
Ingredients
For soaking
- 2 tablespoon almonds
- 1 tablespoon pistachio
- 1 tablespoon cashews
- 1/2 tablespoon poppy seeds
- 1 teaspoon rose petals
- 4 nos cardamom
- 1/2 teaspoon pepper corns
For sugar syrup
- 1/2 cup sugar
- 1 cup water
- 1/4 teaspoon rose essence
- 1 teaspoon saffron
For preparing thandai:
- 1 cup milk boiled,cooled& chilled
- 2- 3 tablespoon thandai syrup
Instructions
- Soak the items listed under 'to soak' for 2 hours.
- Grind it to a fine paste. Set aside.
- To a sauce pan add sugar. Add water to it. Let it boil until sugar dissolves completely. Soak saffron in hot water.
- Add saffron water and nuts mixture to it.
- Mix well. Cook for 7-12 mins.
- It will start to thicken. Cook in low flame till it coats the back of the ladle.
- Add rose essence, mix well and switch off.
To prepare thandai:
- Add 2-3 tablespoon thandai syrup, add 3/4 cup milk to it. Mix well and serve chilled.
Notes
- The syrup can stay good for almost a month in refrigerator but I recommend not using more than 15 days as nuts are added.
- Adjust syrup according to the sweetness you prefer.
- Garnish with dried rose petals if you prefer.
How to make Thandai Syrup
- Soak the items listed under ‘t o soak’ for 2 hours.
- Grind it to a fine paste.Set aside.To a sauce pan add sugar.
- Add water to it.Let it boil until sugar dissolves completely.Soak saffron in hot water.
- Add saffron water and nuts mixture to it.
- Mix well.Cook for 7-12 mins.
- It will start to thicken.Cook in low flame till it coats the back of the laddle like this.
- Add rose essence, mix well and switch off.
- To prepare thandai:
Add 2-3 tablespoon thandai syrup, add 3/4 cup milk to it.Mix well and serve chilled.
Serve chilled!!
Yummy thandai ready to to drink!
Tips
- The syrup can stay good for almost a month in refrigerator but I recommend not using more than 15 days as nuts are added.
- Adjust syrup according to the sweetness you prefer.
- Garnish with dried rose petals if you prefer.
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