Thirst Quencher Thandai


Since Summer has started playing its game to its peak in most part of the country. Every other minute we feel thirsty and dehydrated. Keeping this in mind, here we present one of the best remedies to this thirst. Thandai Recipe.

Thandai is a very popular drink in Northern India. This is a famous dry fruit and saffron flavoured milk that is traditionally prepared as an offering to Lord Shiva during the festival of Mahashivratri. Thandai is also highly nutritious and healthy. During the festival of Colours, Holi, it is consumed widely. So here it goes. Make your thirst quenching drink and be happy during this summer.


Preparation Time: 3 to 4 hours.
Cooking Time: Nil.
Makes 6 glasses.

1 ltr full fat milk
1/2 cup powdered sugar
10 to 12 black peppercorns (kalimirch)
a few saffron (kesar) strands

To be ground into a fine powder:
1/4 cup almonds (badam)
2 tbsp poppy seeds (khus-khus)
2 tbsp fennel seeds (saunf)
1/2 tsp cardamom (elaichi) powder
20 white peppercorns



  1. Boil the milk and allow it to cool completely. Keep aside.
  2. Add the ground powder and mix well. Refrigerate the mixture for 3 to 4 hours.
  3. Strain the mixture through a sieve, add the sugar, peppercorns and saffron and mix well.
  4. Serve chilled.



Iced Green Tea Elixir with Ginger & Lemon


2 Teaspoon good quality Green tea leaves
1/4 cup lemon juice (from 1 lemon)
1/4 cup pomegranate (Anar) syrup
3/4 cup ginger syrup, 
recipe below 
Mint, to garnish
Lemon slices, to garnish
Pomegranate seeds, to garnish

Place the tea leaves in a large bowl. Heat 3 1/2 cups of water till it boils then let it cool for 5 minutes. Pour the hot water over the green tea leaves and steep the tea for 5 minutes. Strain the tea, keeping the liquid and discarding the leaves.

Stir in the lemon juice, pomegranate syrup and ginger syrup. Add 8 cups of cold water. Stir. Let it sit overnight in the refrigerator.

Serve over ice with a lemon slice and fresh pomegranate seeds, or a handful of muddled mint.

Ginger Syrup
makes about 5 cups

1/2 pound fresh ginger root, skin on
3 cups white sugar
2 cups water

Cut the ginger into knuckle-sized pieces. Buzz the ginger in a food processor or chopper until it is fine and stringy, like rough wood chips.

Add the sugar and water to a large saucepan and whisk to combine. Bring to a boil and lower the heat. Simmer just until the sugar has dissolved. Stir in the chopped ginger. Let the pot cool on the stove, then put it in the fridge to steep overnight.

The next day, strain the syrup through a fine mesh sieve at least twice, to remove the finer bits of ginger. Discard the ginger. Pour the syrup into a bottle or closed container and refrigerate. This syrup will keep for several weeks at least, as long as it is refrigerated.