Kesari Thandai Syrup

Milk based beverages are getting very popular these day with masala milk, milkshakes, and this spiced milk, Thandai. This is our family favorite!! Not just during Holi, festival of colors, but any auspicious occasion at home, mom would quickly blend Thandai for guests with homemade Thandai masala (check my recipe here).

Today being Mahashivrari, day to worship lord Shiva, most people in Hindu religion worship Shiva and fast on this day. People visit temple and shower water or milk over Idol of Shiva called Shivling. It is supposed to calm Him. Grains are not permitted during hindu fasts so people normally have milk based beverages and fruits. Thandai, which is made of various herbs, spices, and nuts is said to be perfect during fasts.

Thandai syrups have gotten popular too. I see bottles of Thandai syrup sold at the Indian store. Although I haven't tasted them, looks like it might be delicious as there is so much demand for it. But if you look at the list of ingredients, OMG with the artificial color and preservatives used, I would rather make my own. I am soon taking orders for freshly made Thandai Masala.

So what is the difference between Thandai Masala and Thandai Syrup?

1. Thandai masala is unsweetened spice and nut mixture, whereas Thandai syrup is sweetened spiced syrup with powdered nuts.
2. You can add sugar or sweetener of your choice to Thandai Masala, whereas Thandai syrup is made with regular sugar so you need not add any other sweetener to it.
3. Thandai made by using Masala has to be strained, whereas Thandai made by syrup can be directly used as syrup has been strained.

So make this syrup or thandai masala and store in the refrigerator to use whenever needed.

Ingredients (This concentrate makes 30-40 glasses of Thandai drink)

2 cups sugar
1+1/2 cups water
1 tbsp. black pepper powder
4 tbsp. raw fennel seeds
1 tbsp whole small green cardamom
2 tbsp. poppy seeds
2 tbsp. raw pumpkin seeds
2 tbsp. raw cashew nuts
2 tbsp. raw almonds
2 tbsp. raw pistachios
3 tbsp. Gulkand
1 tsp. of saffron (optional)

• In a heavy bottom pan heat sugar and water mixture with pepper powder and bring it to boil. Simmer for 5 minutes. Turn off the heat and let the mixture cool slightly.
• Grind fennel seeds and cardamom. Add the ground mixture to sugar syrup. Mix well and let it sit for 6-8 hours. This will ensure that the flavors soak in well.
• Strain the syrup. Use a spoon the press the spices well to extract all the syrup and flavor.
• Grind poppy seeds, and pumpkin seeds. cashews, almonds, and pistachios into fine powder.
• Mix this powder to the syrup.
• Mix gulkand and saffron strands to the syrup.
• Mix well or grind it in a smoothie maker and store in a bottle
• Mix the bottle well before using the syrup.

Tip: Use a wide mouth bottle or mason jar to store the syrup so that you can use a spoon to stir it well. It is difficult to shake mix the syrup in a narrow bottle.

To make thandai:

• Mix the concentrate well. Powdered nuts will float over the syrup so storing the syrup in a wide mouth bottle or jar is ideal.
• Mix around 1 to 1+1/2 tbsp. of syrup in a cup of chilled milk. Grind in a smoothie maker or hand blender. Leave it aside for 5-7 minutes before serving. This will ensure that the flavors marinate well. Garnish with slivered almonds
• Keep chilled in the refrigerator.

The color of kesar/saffron intensifies and Thandai turns yellowish orange when left aside for sometime before serving.

Here is step-by-step pictorial recipe:

In a heavy bottom pan heat sugar and water mixture with pepper powder and bring it to boil. Simmer for 5 minutes. Turn the heat and let the mixture cool slightly.

Grind fennel seeds and cardamom seeds Add the ground mixture to sugar syrup. Mix well and let it sit for 6-8 hours. This will ensure that the flavors soak in well.

Strain the syrup. Use a spoon the press the spices well to extract all the syrup and flavor.

Grind poppy seeds, pumpkin seeds, cashews, almonds, and pistachios into fine powder.

Mix this powder to the syrup.

Mix gulkand and saffron strands to the syrup.

Mix well or grind it in a smoothie maker to make a smooth syrup and store in a refrigerator.
Use a wide mouth bottle to store the syrup.

Mix the bottle well before using the syrup.

Mix around 1 to 1+1/2 tbsp. of syrup in a cup of chilled milk. Grind in a smoothie maker or hand blender. Leave it aside for 5-7 minutes before serving. This will ensure that the flavors marinate well. Garnish with slivered almonds

Enjoy Kesari Thandai!!

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