Thandai Syrup Recipe with step by step photos | how to make thandai syrup recipe
Thandai is a very popular drink prepared during the festival of Mahashivaratri and Holi. It is a very famous drink of North India and is widely consumed in Western Uttar Pradesh, Gujarat and Rajasthan. All the ingredients added to prepare thandai recipe, has great health benefits.
About This Recipe
Preparing thandai syrup is a very easy process, but little time consuming. The time goes in collecting ingredients and soaking them. If you are using hot water to soak all the ingredients, then it will take 4-5 hours. If you are adding room temperature water then you need to soak everything for 8-9 hours or overnight.
Ingredients used to prepare Thandai Syrup
almonds / badam
pistachio / pista
peppercorns / sabut kali mirch
cardamom / elaichi
fennel seeds / variyali / saunf
melon seeds / magaz / kharbooje ke beej
saffron / kesar
gulkand
How to use Thandai Syrup ?
- Add 2-3 tablespoon thandai syrup to ¾ – 1 cup milk and mix well. You can use hot, warm or cold milk.
- You can even use milk and water in 50:50 proportion for preparing thandai.
- Thandai syrup can also be used to top up on desserts, cakes and ice creams.
- You can even prepare many fusion desserts using thandai syrup like thandai mousse, panna cotta, cake and more.
Tips & Variations
- Adjust sweetness of thandai syrup as per your taste. We have kept the syrup of mild sweet taste, so this will be suitable for everyone. If anyone wishes to add little extra sugar/honey/rock sugar/stevia, then it can be added while making thandai.
- We have added gulkand for this syrup. But if you want to use dried rose petals, then add rose petals while soaking all the ingredients.
- You can also add poppy seeds/khus khus. It can be added at the time of soaking ingredients.
- Reduce the quantity of black pepper, if you prefer less spicy taste.
Storage
- Once the syrup is blended, store in a glass bottle in refrigerator. Bottle should be clean, dry and well sterilized.
- The syrup can stay good for about 15 days in refrigerator.
- Do not keep the bottle containing thandai syrup at room temperature for long. Take out the bottle and pour the required portion to make thandai. Immediately keep the bottle in refrigerator.
Step by Step Recipe
- In a bowl, combine all the ingredients listed under “For soaking”.
- Add hot water and mix. Cover the bowl and soak these for 4-5 hours. If you are adding room temperature water then you need to soak everything for 8-9 hours or overnight.
- After 4-5 hours, remove excess water in a separate bowl. Preserve water.
- Take all the soaked items in a mixer jar along with 2 tablespoon gulkand and little preserved water and blend to a fine paste. Keep checking and blending adding little water gradually. If you feel, paste is too dry, then you may add little extra water. We added ¼ cup extra water while grinding. Keep the prepared paste aside.
- In a big pan/kadai, combine 100 grams sugar, 250 ml water and pinch of kesar. Let the syrup come to a boil.
- Once the syrup boils, add the prepared paste and mix. Take little water in the mixer jar, shake well and add to the pan.
- Keep stirring and cook this on a medium flame for about 20 minutes.
- After 20 minutes, you will notice that the mixture has thickened and syrup is coating the back of spoon.
- Remove from flame and let it cool.
- Once the syrup cools, blend again to achieve a fine consistency.
- NOTE: This step is optional. Blending again gives a nice smooth texture to our syrup.
We have compiled Best Holi Recipes that you can prepare and enjoy during this festival of colors, fun and togetherness. Recipes include traditional sweets to fusion desserts.
Do try these traditional as well as fusion Holi special recipes and enjoy the festival with your friends and family. Do have a look at our collection of Sweets & Desserts Recipes for more recipes.
Recipe Card
Thandai Syrup | how to make thandai syrup recipe
Thandai is a very popular drink prepared during the festival of Mahashivaratriand Holi. It is a very famous drink of North India and is widely consumed inWestern Uttar Pradesh, Gujarat and Rajasthan. All the ingredients added toprepare thandai recipe, has great health benefits.
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Ingredients (1 cup = 240 ml)
For soaking
- ¼ cup almonds / badam
- ¼ cup pistachio / pista
- ½ tablespoon peppercorns / sabut kali mirch (reduce the quantity if you prefer less spicy taste)
- 10 cardamom / elaichi
- 2 tablespoon fennel seeds / variyali / saunf
- 2 tablespoon melon seeds / magaz / kharbooje ke beej
- pinch of saffron / kesar
Other Ingredients
- 2 tablespoon gulkand
- ¼ cup water or as required
For sugar syrup
- 100 grams sugar
- 250 ml water
- pinch of saffron / kesar
Instructions
- In a bowl, combine all the ingredients listed under “For soaking”. Add hot water and mix. Cover the bowl and soak these for 4-5 hours. If you are adding room temperature water then you need to soak everything for 8-9 hours or overnight.
- After 4-5 hours, remove excess water in a separate bowl. Preserve water.
- Take all the soaked items in a mixer jar along with 2 tablespoon gulkand and little preserved water and blend to a fine paste. Keep checking and blending adding little water gradually. If you feel, paste is too dry, then you may add little extra water. We added ¼ cup extra water while grinding. Keep the prepared paste aside.
- In a big pan/kadai, combine 100 grams sugar, 250 ml water and pinch of kesar. Let the syrup come to a boil.
- Once the syrup boils, add the prepared paste and mix. Take little water in the mixer jar, shake well and add to the pan.
- Keep stirring and cook this on a medium flame for about 20 minutes.
- After 20 minutes, you will notice that the mixture has thickened and syrup is coating the back of spoon.
- Remove from flame and let it cool. Once the syrup cools, blend again to achieve a fine consistency.
- NOTE: This step is optional. Blending again gives a nice smooth texture to our syrup.
Video
Notes
Storage
- Once the syrup is blended, store in a glass bottle in refrigerator. Bottle should be clean, dry and well sterilized.
- The syrup can stay good for about 15 days in refrigerator.
- Do not keep the bottle containing thandai syrup at room temperature for long. Take out the bottle and pour the required portion to make thandai. Immediately keep the bottle in refrigerator.
- Adjust sweetness of thandai syrup as per your taste. We have kept the syrup of mild sweet taste, so this will be suitable for everyone. If anyone wishes to add little extra sugar/honey/rock sugar/stevia, then it can be added while making thandai.
- We have added gulkand for this syrup. But if you want to use dried rose petals, then add rose petals while soaking all the ingredients.
- You can also add poppy seeds/khus khus. It can be added at the time of soaking ingredients.
- Reduce the quantity of black pepper, if you prefer less spicy taste.
Nutrition
Calories: 110kcalCarbohydrates: 17gProtein: 2gFat: 4gSaturated Fat: 1gTrans Fat: 1gSodium: 4mgPotassium: 133mgFiber: 2gSugar: 13gVitamin A: 21IUVitamin C: 1mgCalcium: 47mgIron: 1mg
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