Thandai – Harpal Singh Sokhi

A few more weeks from now and the hot summer months are going to set in. With the mercury level rising, all we can think about is stacking our fridge with cans and tetra-packs of artificial colour-added unhealthy juices. Keeping the heath quotient into consideration, what if we become little wise this summer and opt for a home-made drink instead. Well, believe me, nothing can beat the heat better than preparing yourself a cool, refreshing ‘Thandai’, the recipe of which we are sharing with you in this post. Also with Holi approaching, this drink will leave you asking for more while celebrating the festival of colours.

As a treat to all our readers, we bring to them this simple and easy recipe of the milk-based energy drink straight from the kitchen of the celebrity chef of India, Chef Harpal Singh Sokhi of the ‘Turban Tadka’ fame, who is happy to share it and keep us healthy and refreshed.

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Ingredients :

Milk                                                                       1 litre

Cinnamon                                                           2 inch sticks

Green cardamoms                                             6-8

Black peppercorns                                             20-25

Rose petals                                                     1 tablespoon

Saffron (kesar)                                                a few strands

Melon seeds (magaz)                                    3 tablespoons

Poppy seeds (khuskhus/posto) soaked overnight 2 tablespoons

Cashewnuts                                                       10-12

Sugar                                                                  2 tablespoons

Khus syrup                                                          8 tablespoons

Almonds finely chopped                                     6-8

Pistachios finely chopped                                  6-8

Rose syrup                                                        4 tablespoons

 

Method :

  • Dry roast cinnamon, green cardamoms, black peppercorns and rose petals in a non stick pan. Turn off the heat, add saffron and sauté lightly.
  • Transfer the mixture into a mixer jar, add melon seeds, poppy seeds, cashew nuts, sugar and 1 cup milk and grind into a fine paste.
  • Boil the remaining milk in a pan, add in the mixture and stir well for 2-3 minutes. Remove from flame and then chill.
  • Pour the thandai into the glass. Garnish glass with almonds and pistachios. Drizzle 1 tbsp rose syrup and khus syrup. Serve chilled.

– Harpal Singh Sokhi

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