thandai sharbat (syrup concentrate) /thandai recipe

Here the summer has started with its fiery momentum this time Iam welcoming and compensating the hot weather with one of the traditional exotic North Indian summer drink “thandai”. When I came to know about this drink I was curious for the first time try! I was quiet skeptical about the spices added to it!but after making this recipe it just made me say “no wonder it is an inevitable drink“.It seems various versions and methods are there to make this thandai( thandai sharbat (syrup concentrate)!but the method I chose was very traditional and honest that I fixed it to follow and the end result was the mesmerizing deliciousness!that made it very memorable.

They have to be served chilled and to extract the maximum syrup from the mixture you will have to squeeze and filter two times.This can be stored in the fridge  and can be enjoyed  any time at your own comfort.

thandai sharbat (syrup concentrate) /thandai recipe

INGREDIENTS:

Sugar – 23/4 cup
Badam – 1/2 cup
Pista/pistachios – 1/4 cup
Pepper – 1 tsp
Muskmelon seeds/Mulambzla vidai – 1/4 cup
Saunf/fennel seeds/sombu – 3-4 tbsp
Khus khus/khasakasa – 1/4 cup
Rose water – 3-4 tbsp
Cardamom powder 3-4 tbsp,Water  for sugar syrup – 3 cups

For serving:

Milk as required (cool)
Some saffron strands added to milk

METHOD:

SOAK PISTA AND BADAM OVERNIGHT

DRAIN IT

PEEL OF THE SKIN

PEPPERS,FENNEL,KHUS KHUS AND MUSKMELON SEEDS

SOAK ALL SEEDS TOGETHER

DISSOLVE THE SUGAR BY HEATING UP

FILTER FOR IMPURITIES

BOIL FOR 5MINUTES

ADD SYRUP AND GRIND SPICES

ADD SYRUP AND GRIND NUTS

ADD BOTH PASTE TO THE SYRUP AND MIX

ADD CARDAMOM POWDER

FILTER

ADD ROSE WATER MIX AND STORE IT IN FRIDGE

1.First soak badam and pista overnight and in the morning take the skin off from pista and badam and keep.
2.Soak muskmelon seeds, pepper,saunf and khus khus all together for 2 hours.
3.Then in between keep a vessel on flame add 3 cups of water and when it boils add sugar to it and when all the sugar has dissolved filter the syrup for impurities and again bring to boil for 5 minutes and switch off.
4.Grind the badam pista to paste by adding syrup to it.
5.Then grind muskmelon seeds, pepper,saunf and khus khus all together to a paste by adding syrup to grind.
6.Add both pastes to the syrup and mix nicely.Add cardamom powder and mix.
7.Now filter the mixture and collect the concentrate,finally add rose-water to it,mix and store in a refrigerator.
(You have to double strain it to extract maximum syrup from it)

For serving:

ADD REQUIRED SYRUP

ADD COLD MILK TO IT

MIX AND SERVE

When you are about to use add 2-3 tbsp of syrup in a glass tumbler and then add (boiled cooled milk with added saffron strands )cold milk to it and serve.

More spaces to explore for holi recipes:

thandai sharbat (syrup concentrate)/thandai recipe

Print Recipe Pin Recipe

Prep Time 10 hours hrs

Cook Time 45 minutes mins

Ingredients

  

• Sugar - 23/4 cup
• Badam - 1/2 cup
• Pista/pitachios - 1/4 cup
• Pepper - 1 tsp
• Muskmelon seeds/Mulambzla vidai - 1/4 cup
• Saunf/fenneleed/sombu - 3-4 tbsp
• Khus khus/khasakasa - 1/4 cup
• Water for sugar syrup - 3 cups
• Rose water - 3-4 tbsp
• Cardamom powder 3-4 tbsp

For serving:

• Milk as required cool
• Some saffron strands added to mik

Instructions

 

• First soak badam and pista overnight and in the morning take the skin off from pista and badam and keep.
• Soak muskmelon seeds, pepper,saunf and khus khus all together for 2 hours.
• Then inbetween keep a vessel on flame add 3 cups of water and when it boils add sugar to it and when all the sugar has dissolved filter the syrup for impurities and again bring to boil for 5 minutes and switch off.
• Grind the badam pista to paste by adding syrup to it.
• Then grind muskmelon seeds, pepper,saunf and khus khus all together to a paste by adding syrup to grind.
• Add both pastes to the syrup and mix nicely.Add cardamom powder and mix.
• Now filter the mixture and collect the concentrate,finally add rose water to it,mix and store in a refrigerator.
• You have to double strain it to extract maximum syrup from it.

For serving:

• When you are about to use add 2-3 tbsp of syrup in a glass tumbler and then add (boiled cooled milk with added saffron strands )cold milk to it and serve.
  
• 

Notes

There are various versions and methods to make thandai but this particular method is more authentic (I felt it so).
The saffron strands can be directly added to filtered concentrate,but I have added it to the milk.
The straining of the syrup takes more time but worth its work.
You have to double strain it to extract maximum syrup from it.

Explore here for more such recipes at:

 shubhaskitchen , easybitesonline , evergreendishes , My Tryst With Food And Travel  and  masalakorb