Thandai is a traditional milk and dry fruits based drink which is typically had around Holi in North India. It’s said that drinking this marks the end of winter and it helps the body stock up on the goodness of nuts to battle the summer ahead.
Here is a low fat, low sugar recipe we have created for you to enjoy the goodness of Thandai
- 1 ltr toned milk
- 2 cups grated powdered jaggery
- 10 to 12 black peppercorns (kalimirch)
- 2-3saffron (kesar) strands
The following ingredients are to be ground into a fine powder:
- 1/4 cup roasted almonds
- 2 tbsp poppy seeds (khus-khus)
- 2 tbsp fennel seeds (saunf)
- 1/2 tsp cardamom (elaichi) powder
- 20 white peppercorns
Heat the milk. When it starts to boil, add jaggery and keep the milk on boil till it’s fully dissolved. Allow the milk to cool completely. Keep aside.
Add the ground powder and mix well. Refrigerate the mixture for 3 to 4 hours so that flavors have time to seep in. Strain the mixture through a sieve, add the peppercorns and saffron and mix well.
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