Thandai With Evaporated Milk

Holi is right around the corner. Here is one of the popular recipes prepared during holi and other festivals – Thandai. Ok, let me put a big disclaimer here, I am not claiming this as the traditional or authentic thandai recipe. I adapted the recipe from Tarla Dalal’s website but adjusted the spices (included some rose essence and cashews) and modified the procedure a lot. You all know that I love quick and easy recipes, and when I can, I opt for semi-homemade options. The main step involved in the thandai preparation is boiling milk and let it cool. While it’s not difficult to boil the milk, it does require attention, and it’s time-consuming. I am sure other recipes are prepared for holi that needs our attention, so why not take a shortcut for thandai? I made this thandai by using the store-bought evaporated milk. Now, all we have to do is soak the other ingredients and grind them into a smooth paste and mix it with milk. Let it sit for a few hours, then strain and serve chilled. Easy right?

Evaporated Milk:

Evaporated milk is dehydrated milk with longer shelf life. It is not as thick as condensed milk, and also, it is not sweet. According to the wiki, evaporated milk, known in some countries as unsweetened condensed milk, is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. Here are my other recipes that I tried with evaporated milk,

Rose kulfiSemiya Kheer

This recipe can be prepared well ahead and can be stored in the fridge along with the masala mix, and just before serving, strain the milk or serve as is. It is typically served chilled. Thandai is very popular during holi time, but to be honest, we like this milk very much, and we don’t need any occasion to prepare this. And I am sure you will say the same after trying it. You can use regular milk too: You can use regular milk (reduced-fat or whole milk) and prepare it the traditional way. All you have to do is boil the milk and let it cool before adding the spice and nuts paste. You can either opt for this or go with store-bought evaporated milk. Now without any further ado, let me share how I made the thandai with evaporated milk.

How to make thandai with evaporated milk:

Soak the saffron strands in 3 tbsps of lukewarm water for atleast half an hour. Similarly, soak the whole pepper, fennel seeds, poppy seeds, and green cardamom separately and almonds and cashews separately for 30 to 45 minutes.

After half an hour, peel the skin of the almond and drain the water from the other spices.

Now grind the almond, cashews, fennel seeds, poppy seeds, whole pepper, and green cardamom by adding ¼ to ½ cup of water into a smooth paste.

Take the evaporated milk in a pitcher or can. Add the ground paste, sugar, saffron water with saffron and rose essence. Mix thoroughly and let it sit in the refrigerator for about 1 to 2 hours so that the masala mix can incorporate well.

That’s it. Thandai is ready. Serve chilled. I don’t strain the milk. We like the ground spice mix. But if you want smooth milk, strain it before serving.

Recipe Notes:

You can add pistachios and melon seeds along with cashews and almonds.Instead of whole green cardamom, you can use ground cardamom. Adjust the sugar and spices according to your preference. I have tried thandai with white pepper instead of black. You can use either one or a combination. Evaporated milk is not mandatory. You can use regular or whole milk. Boil it and let it cool before adding the ground paste. Thandai is typically served chilled. So take the chilling time into account.

More Indian Beverages

PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this thandai, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap. Make sure to follow me on my Pinterest for more healthy and delicious ideas!