Summers always mean rich dry fruit & sugar syrup – commonly known as thandai in our household. Since making it at home is a very cumbersome process, it is now-a-days bought ready-made in most homes. You must be wondering why dry-fruits in summer. Well it is commonly acknowledged & accepted fact – dry-fruits if soaked overnight & then consumed, loose their heat properties & rather become cooler in nature. Upon this principle thandai has been made and consumed over the years.
The reason I ventured into making thandai at home was due to my mother-in-law’s illness last year. She was not allowed to consume outside food and needed the extra sugar, energy and coolness which will come with thandai, for her speedy recovery. So I sailed in uncharted waters. Last year was a success which kind of pushed me 😉 into make it again this year :). After aam ka panna this is again from my mother’s recipe box.
Recipe Source – My Mother
- 25 gms – Musk Melon Seeds
- 25 gms – Water Melon Seeds
- 25 gms – Poppy Seeds
- 25 gms – Almond
- 5 gms – White Pepper
- 10 gms – Fennel Seeds (Thin variety)
- 5-7 – Green Cardomom
- 10 gms – Rose Leaves
- 100 ml – Kevra Water
- 1.5 kgs – Sugar
- 500 ml – Water
- Soak all ingredients separately overnight in Kevra water, except sugar.
- Remove almond skin.
- Now using a mortar & pestle, grind all ingredients into a fine paste. Grind little of all ingredients together rather than one ingredient at a time. This ensures a finer paste.
- Keep the paste aside.
- In a wok, add water & sugar. Boil till all sugar melts.
- Add the paste slowly into it. Ensure no lumps are formed. Mix well.
- Turn off gas once the sugar melts & just before reaches the stage of 1 thread syrup.
- When cool, store in an air-tight container.
- Serve in chilled milk. No need to add extra sugar in milk. Enjoy!
If kept refrigerated it will last for 7-10 days easily.
This is one drink, which makes me forget the extra calories of sugar, dry fruits in it. This is a rich drink and really really leaves one feeling cool after a sip. Do try this.