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You are here: Home / Drinks / Thandai Concentrate

Thandai Concentrate

27th March 2021 By Nidhi Agrawal Leave a Comment

Thandai concentrate is used to make Thandai – a milk-based Indian drink. It is most popularly consumed on the occasion of Holi – the Indian festival of colors.

I have been making Thandai concentrate at home for the past couple of years and it is very simple to make it.

Thandai Concentrate
Thandai Concentrate

Ingredients (500 ml=25 glasses)

  • Almonds – 3 tbsp
  • Cashew Nuts -1 tbsp
  • Fennel Seeds (Saunf) – 1 tbsp
  • Magaz – 1 tbsp
  • Black Pepper – 1 tbsp
  • Pistachio – 1 tbsp
  • Poppy Seeds (KhusKhus) – 1 tbsp
  • Green Cardamom – 5-6
  • Raisins – 3 tbsp
  • Turmeric Powder – 1 tsp
  • Saffron – 2+1 pinch
  • Gulkand – 3 tbsp
  • Sugar – 300 gms
  • Water – 400 ml

Method

  1. In a bowl, add almonds, cashew nuts, fennel seeds, magaz, black pepper, pistachio, poppy seeds, green cardamoms, raisins, turmeric powder, 2 pinch saffron in a cup of warm water, and keep aside for 5-6 hours.
  2. In a blender add the soaked mixture along with the water in it, add gulkand also. Blend to a fine smooth paste.
  3. Soak 1 pinch saffron in 2 tbsp water.
  4. Heat a deep bottom heavy pan, add the sugar along with 400 ml of water. Let it boil till the sugar dissolves, add the soaked saffron (after rubbing a little with fingers) along with the paste. Stir well and cook for 14-15 minutes.
  5. Once cooked, let it cool to room temperature.
  6. When the Thandai syrup cools down completely, pour the concentrate into a sterilized bottle.
  7. It’s shelf life is around 2 months if kept in the refrigerator.
  8. Now the Thandai concentrate is ready to make lots of glasses of Delicious Thandai.

Thandai Concentrate

Thandai Syrup (Concentrate)

Nidhi Agrawal
Thandai concentrate is used to make Thandai -a milk-based Indian drink. It is most popularly consumed on the occasion of Holi – the Indian festival of colors.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Soaking Time 6 hours hrs
Total Time 6 hours hrs 30 minutes mins
Course Drinks
Cuisine Indian
Servings 25
Calories 150 kcal

Ingredients
  

  • 3 tbsp Almonds
  • 1 tbsp Cashew Nuts
  • 1 tbsp Fennel Seeds (Saunf)
  • 1 tbsp Magaz
  • 1 tbsp Black Pepper
  • 1 tbsp Pistachio
  • 1 tbsp Poppy Seeds (Khus Khus)
  • 5-6 Green Cardamom
  • 3 tbsp Raisins – 3 tbsp
  • 1 tsp Turmeric Powder
  • 3 pinch Saffron
  • 3 tbsp Gulkand
  • 300 g Sugar
  • 400 ml Water

Instructions
 

  • In a bowl, add almonds, cashew nuts, fennel seeds, magaz, black pepper, pistachio, poppy seeds, green cardamoms, raisins, turmeric powder, 2 pinch saffron in a cup of warm water, and keep aside for 5-6 hours.
  • In a blender add the soaked mixture along with the water in it, add gulkand also. Blend to a fine smooth paste.
  • Soak 1 pinch saffron in 2 tbsp water.
  • Heat a deep bottom heavy pan, add the sugar along with 400 ml of water. Let it boil till the sugar dissolves, add the soaked saffron (after rubbing a little with fingers) along with the paste. Stir well and cook for 14-15 minutes.
  • Once cooked, let it cool to room temperature.
  • When the Thandai syrup cools down completely, pour the concentrate into a sterilized bottle.
  • It’s shelf life is around 2 months if kept in the refrigerator.
  • Now the Thandai concentrate is ready to make lots of glasses of Delicious Thandai.
Keyword thandai, thandai recipe, thandai syrup

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Filed Under: Drinks, Fasting Tagged With: fast, fasting, festival, holi, navratri, shivratri, vrat

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