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thandai sharbat (syrup concentrate)/thandai recipe

Prep Time10 hrs
Cook Time45 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.