These Thandai, Thandai Kulfi Recipes Are All You Need For A Fun Weekend!

Thandai is not just good for health but it is seriously tasty as well. We often connect this drink with a weekend with all family members and friends getting together. This weekend we want you to make them at home because we know you will add more love to it than you already do!

Simple Thandai

Ingredients

• 1 cup water
• Sugar as per taste
• 1/2 tsp rose water
• 1/4 cup dry rose petals
• 2 tbsp melon seeds
• 1/2 tbsp aniseed
• 500 ml milk
• 2 tbsp almonds
• 1 tsp peppercorns
• 100 gm fennel seeds
• 1 tbsp poppy seeds
• 1/2 tbsp green cardamom

Method

• Soak the poppy seeds, almonds, poppy seeds, fennel seed and melon seeds in one cup water for at least half-hour.
• For that creamy texture soak the almonds overnight and then grind all these ingredients into a paste and keep aside.
• Boil milk and add the saffron strands. Mix well.
• Add sugar and simmer till the sugar melts.
• Grind the rose petals and peppercorns into a powder.
• To make it more healthy and soothing you can increase the number of fennel seeds.
• For the yellow colour, add the saffron strands and the water in which it was soaked, this will accentuate the taste and aroma of this drink.
• Now, add the paste to the milk along with some cardamom powder and mix well while it is on simmer for 2 to 3 minutes.
• Turn off the flame and once it cools down a little, refrigerate it for 2 to 3 hours.
• Garnish it with some crushed rose petals, saffron strands, and chopped almonds.
• Serve chilled with some delicious savouries.

Thankdai Kulfi

(Contributed by Chef Anuj Mathur, Indian Chef Paatra, Jaypee Greens Golf & Spa Resort)

Ingredients

• 1 ltr milk
• 40 gms condensed milk
• 100 gms sugar
• 50 gms thandai masala
• Saffron threads
• 10 gms elaichi powder
• 10 gms pistachios
• Mint for garnishing

Method

• Grind cashew nuts, rose petals, aniseed, black pepper corn, saffron, elaichi, poppy seed.
• Boil and reduce milk to its 2/3 quantity.
• Add sugar and elaichi powder, condensed milk.
• Add thandai mix to the mixture and cook.
• Add kewra, rose water and check the consistency.
• Pour the mixture in moulds and freeze.
• While serving, garnish with a fresh orange segment, mint and chopped pistachios.