Nasuha Blog

Thandai is a drink often associated with Mahashivratri and Holi. It is made using dry fruits, spices and saffron. It is also called Sardai in some parts of the country and was traditionally made with a dose of Bhang in it. Even today, some people add the weed in it to make it intoxicating. This drink is very refreshing and a perfect summer cooler. My mom used to make Thandai every Holi and her recipe was appreciated every time. I am sharing her recipe of making thandai today. Here it is.


All you need is

Almonds \ badam - 10
Cashew nuts \ kaju - 10
Black peppercorns \ Kalimirch - 25-30
Raisins \ Kishmish - 10
Cardamom \ Choti ilaichi - 10
Poppy seeds \ Khuskhus - 1 tsp
Fennel seeds \ saunf - 1 tsp
Melon seeds \ Kharbooje ke beej - 1 tsp
Milk - 3 cups
Sugar - 1\4 cup
Saffron - a pinch soaked in a tbsp of warm milk
Rose water - 1 tsp
Rose petals and slivered dry fruits for garnishing


Method of preparation

Soak almonds, cashew nuts, peppercorns, raisins, cardamom, poppy seeds, fennel seeds and melon seeds in 1\2 cup water for 5-6 hours.
Grind in a blender to make a smooth paste.
Add little milk if required.
Add the remaining milk.
Pass the mixture through a soup strainer.
Add sugar, saffron soaked in milk and rose water and mix till sugar is dissolved.
Pour the thandai in serving glasses.
Garnish with rose petals and dry fruit slivers.
Serve chilled.

This zaffrani pilaf is super easy to make and is a sure shot winner. Serve it with any curry of your choice. Here is the simple recipe.

All you need is

Long grain Basmati rice - 2 cups
Saffron - a pinch
Milk - 2 tbsp ( hot )
Ghee - 2 tsp
Cloves - 6-7
Black cardamom - 3-4
Black peppercorns - 8-10
Salt - 1 tsp
Vinegar - 2 tsp
Yellow food color - A pinch

Method of preparation

Wash and soak the rice for 1\2 an hour.
Soak saffron in milk.
Add ghee in a pan.
When the ghee is hot, add cloves, black cardamom and peppercorns.
Cook for 20 seconds.
Drain the rice and add it in the pan.
Add a little less then 2 cups of water.
Add salt and vinegar.
Cover and cook on low heat till rice is 90% done.
Sprinkle the saffron soaked milk and a pinch of yellow food color on top.
Cook for another 3-4 minutes on low heat.
Fluff the rice with a fork.
Serve hot with any curry of your choice.