Thandai Syrup (Concentrate)
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.
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.