HomeMade Thandai Syrup

This is a traditional Indian thandai recipe. It is very refreshing drink made with nuts and spices and has a cooling effect on the body hence the name “thandai”.

In my family everyone has a habit of having milk two times a day. One glass along with breakfast and another one at night. So for kids at home thandai is a escape from night time milk. On summers we usually have chilled thandai at night.

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My mom prepares around 3 litre of thandai syrup in advance which can be used up to 3 months when stored in refrigerator. To prepare thandai we just need to add 2 tbsp of thandai syrup in 1 glass of chilled milk & our thandai is ready 🙂

It took around half hour to prepare thandai syrup & your monthly stock is done as it can be stored and used for months.

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This thandai syrup tastes similar to ready made syrups that are available in markets and costs one fourth of that & obviously is good for health as it is without any chemical or preservatives. So yeah you had to try this once. Then at your home if any guest arrives in scorching heat you don’t have to think twice what to serve. Just mix this thandai syrup with chilled milk or water & garnish it with some chopped pistachio and soaked kesar.

What you’ll need:-

Makes 1 litre of  Thandai syrup

  1. 50 gm – almonds (badam) {Soak overnight}
  2. 35 gm – fennel seeds (saunf) {Soak overnight}
  3. 20 gm – poppy seeds (khus khus) {Soak overnight}
  4. 35 gm – muskmelon seeds (kharbooje ki giri)
  5. 10 gm – white pepper (safed mirch)
  6. 10 gm – cardamom seed (eelayachee k beej)
  7. 1 tsp – saffron (kesar) {soaked in warm water} (optional)
  8. 1/2 tbsp – kewda essence
  9. 1 kg – sugar
  10. 1 cup of water + add 1/4 cup more if needed

How to prepare:-

  1. In a mixer jar add the soaked and peeled almonds. Add soaked poppy seeds(khus khus) to the jar and also add musk melon seeds ( kharbooje ki giri) to it. Grind it into a fine paste. Empty the paste into a bowl.
  2. Now grind soaked fennel seeds (saunf) into thin paste and keep aside.
  3. Then grind cardamom seeds (eelaychee k beej)  and white pepper together into a fine powder [ Note that your mixture grinder is completely dry otherwise fine powder cannot be made out from it ]
  4. Strain this cardamom and white pepper powder through a strainer so that no residue left behind.
  5. Mix cardamom and pepper powder with fennel seeds paste along with almonds, poppy seed, and muskmelon seeds paste. Keep aside.
  6. Add the sugar and 1 cup of water in a deep thick bottom pan and put on the cooking gas. Don’t be temped to add more water ,else the final syrup will be very thin. And if your prepared paste is too thin just like mine then you don’t need to add extra water. Overall quantity of water is 1 cup and a little more of it if wanted to.                       IMG_1704
  7. Now add the prepared paste of all the ingredients to the sugar and mix well.IMG_1705
  8. Bring this mixture to boil by stirring continuously on medium flame and then simmer for 7-10 minutes, stirring constantly.
  9. At this point you can add soaked saffron (kesar) if wanted to. IMG_1718
  10. Remove from the heat and cool till warm and then add the kewda essence and mix well. 
  11. When the thandai syrup completely cools down, use a funnel to pour it into a sterilized bottle. It keeps well for atleast 3 months when kept in refrigerator. 
  12. To make a glass of Thandai add 2 tbsp syrup and top it with 200 ml chilled milk. Stir vigorously. Garnish with chopped nuts of your choice or just keep it simple. 🙂

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Note:-

  • If you want to make more quantity of thandai syrup just adjust the quantity of ingredients as per. Double the quantity of all the ingredients if you want to make 2 litre of it. Above mention ingredients are of 1 litre thandai syrup.
  • After removing from heat thickness of syrup increases.

If you happen to make it then drop me a line below or share your yum pictures with me on Facebook. Would love to see your creation 🙂 Namaste!!

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