THE BEST THANDAI You'll Ever Make ❤️ | Holi Special Easiest Thandai | Chef Sanjyot Keer

THE BEST THANDAI You’ll Ever Make! ❤️ No ready-made syrup. No powders. Just real ingredients, soaked and blended into the creamiest, richest Thandai you’ll ever make. 10 minutes of effort, that’s it.✨ And since it's Holi, every BlendLab Pro order comes with a FREE ChopLab Lite, the best blender and the best chopper, at the best price. So get the most out of it 🥰 Wishing you all a very Happy Holi in advance. Play responsibly and celebrate with a chilled glass of this incredible Thandai. 💛 Full written recipe - Thandai Prep time: 5 minutes (overnight soaking) Process time: 5-10 minutes Serves: 6-8 people Ingredients: ALMOND | बादाम 2 TBSP PISTACHIO | पिस्ता 1.5 TBSP MELON SEEDS | मगज़ 1 TBSP POPPY SEEDS | खस खस 1 TBSP FENNEL SEEDS | सौंफ 1/2 TBSP BLACK PEPPERCORNS | साबुत काली मिर्च 1 TBSP GREEN CARDAMOM | हरी इलायची 4 NOS. DRY ROSE PETALS | गुलाब की पंखुड़ियां 1 TBSP SAFFRON | केसर A PINCH WATER | पानी AS REQUIRED ROCK SUGAR | मिश्री 4 TBSP GINGER POWDER | सोंठ पाउडर 1/2 TSP NUTMEG | जयफल A PINCH (GRATED) CHILLED MILK | ठंडा दूध 1 LITRE (ADDED GRADUALLY) RABDI | रबड़ी 150 GRAMS FRESH CURD | ताज़ा दही 100 GRAMS Method: Add almonds, pistachio, melon, poppy & fennel seeds, black peppercorns, green cardamom, dry rose petals & saffron into a bowl & add water to submerge all the ingredients completely, cover & let them soak for 5-6 hours or overnight (place the bowl in the fridge if soaking overnight). Once soaked, add the mixture into a mixer jar along with the water, then add rock sugar, ginger powder, nutmeg & 250 ml of chilled milk, blend it into a fine mixture. Do not blend for a very long period of time, you need the mixture to remain cold. Place a sieve over a large stock pot, keep a muslin cloth over it & add the blended mixture. Stir & let the milk drain out through the cloth & sieve, then bring the corners together, twist & squeeze out all the remaining milk. The thandai concentrate will be collected in the stock pot. Collect & add the leftovers of the paste back into the mixer jar, add 250-300 ml of more chilled milk & blend it again & repeat the straining process, this will help to extract all the flavours from the nuts, seeds & spices. Add this stage your basic thandai is ready, you can taste, adjust sweetness if required, chill & serve it but, this recipe also includes the addition of rabdi & fresh curd to enhance the texture & richness of the rabdi. In a sieve add the rabdi, fresh curd and sieve them together into the thandai. Then lastly, just add remaining milk & mix it well, then just using the sieve, add the mixture into the thandai, this will only take a few seconds. You delicious, rich & creamy thandai is ready, do not add ice to chill it, instead just place it in the fridge for a while & then serve, you can also optionally garnish it with some saffron strands & slivered nuts. Happy Holi to all of you! ❤️