Thandai is a great refreshing summer cooler and it makes us remember holi celebrations and bhang. Thandai without bhang is a superfood with a lot of health benefits. It is an energizing drink during summers as nuts, dry fruits, and milk give us energy, spices increase immunity while rose petals, fennel have the cooling effect and prevent indigestion. Thandai has a perfect combination of flavours and is a great nutritive health drink.
Ayurvedically, thandai has a perfect mix of spices and ingredients which pacifies vata and pita and is sattvic food.
Milk, for vegetarians, is a complete food (expect for iron and vitamin C). Cold milk is an antacid and has cooling effects on the body. Fennel seeds have great cooling properties and are known for its antioxidant and anti-flatulence properties. Pepper has piperine which has many medicinal properties and is loaded with manganese, zinc, calcium etc. Watermelon seeds are the great source of protein and iron and pumpkin seeds are high in Omega 3.
Almonds are rich source of Vitamin E and loaded with healthy fats. Rose petals are great for getting relief from indigestion problems. Poppy seeds or khus khus contain iron, phosphorus, B Vitamins and protects body from heart disorders. Saffron has many therapeutic properties and is used as antiseptic, antidepressant, anti-oxidant, digestive, and anticonvulsant.
Thandai, traditionally is made by soaking nuts overnight and then grinding them and sieving through muslin cloth. But in today’s fast pace life, we can make thandai powder and store it and mix 2 tbsp. of it in a glass of milk and prepare thandai as and when required.
For Thandai Masala Powder
- ½ cup almonds
- ¼ cup pistachios
- 20 black pepper whole
- 10 cardamom
- 1 ½ tbsp. fennel seeds
- 2 tbsp. poppy seeds or khus khus
- 2 tbsp. of watermelon and pumpkin seeds
- few strands of saffron (kesar)
- 15 – 20 dry rose petals
- cold milk as much required
- sugar as per taste
- thandai masala powder (2 tbsp. per glass)
- few slivered almonds
- strands of saffron
- rose petals
- For thandai masala powder, add all the nuts, seeds, rose petals and spices and grind them into powder.
- Sieve the powder thoroughly and regrind the leftover again into a fine powder.
- Mix 2 tbsp. of thandai powder per glass of milk and mix it thoroughly or best blend it with sugar and crushed ice in a blender.
Garnish it with saffron, rose petals and slivered almonds and serve it chilled.