Thandai sherbat and homemade masala
Thandai sherbat with homemade masala is that essential drink that every Indian loves to enjoy during Holi and other festive occasions. Made of dry fruits, saffron, rose petals this masala takes a mere 5 minutes to make and is 10 times better than the store bought syrups. Thandai sherbat or Indian spiced milk is inherently cooling and perfect for the season.
Servings Prep Time
2glasses 5mins
Cook Time
10min
Servings Prep Time
2glasses 5mins
Cook Time
10min
Ingredients
Thandai Sherbat (unspiked)
Thandai cocktail shots
Instructions
For the Thandai Masala
  1. Presoak the saffron in 1 tsp of water for 30 mins. Dry roast the cardamom, black peppercorns and fennel on a tawa on low heat. Remove and cool. Set aside.
  2. Now add the saffron and rose petals to the all the ingredients and grind it all to a coarse powder. You can make it finer if you wish to, we love the slight bite of poppy in our masala. Remove from the jar and spread open on a plate for 30 mins to sir it out. Now store in an air tight container till needed. Keep well for 3 months.
For the Thandai Sherbat
  1. In a sauce pan, add the milk , water and sugar. Measure and add the thandai masala and let it come to a boil. Then reduce flame and simmer for 10 mins.
  2. Let it cool to room temperature. When cool enough, either strain the milk using a muslin cloth or leave it as it is, depending on how you like it. Pour into a jug or glasses and chill in the fridge for atleast an hour before serving. The drink is best served cold with extra ice cubes if desired. We love ours garnished with rose petal, saffron and cardamom pods.
For the Thandai shot
  1. Add 45 ml of gin/ vodka/ white rum to the thandai sherbat and serve chilled. You can rim the shot glasses with colorful sprinkles to give it a festive Holi vibe.