Thandai Recipe / How To Make Perfect Thandai / Holi Recipes

Thandai recipe/ how to make perfect thandai with step by step images and a recipe video

Thandai Recipe

A very refreshing drink made specially during Holi with dry fruits and flavored with some Indian spices. A very easy and perfect recipe to make thandai at home.

All you need is just to soak the ingredients overnight grind it into a very smooth paste, add it in milk and chill. That is it. Just the right ingredients and your perfect thandai is all set.

For other holi recipes do visit the other 18 Sweets Recipes on my website.

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Ingredients: (Makes 4 glasses)

10 Almonds

10 Pistachios (Pista)

1 tsp Poppy seeds (khus khus)

¼ cup Melon seeds

4 Black Peppercons

1 tbsp Rose petal spread (Gulkand)

1 tbsp Fennel seeds (Saunf)

3 to 4 Green Cardamom (seeds)

½ tsp cinnamon powder

½ tsp Nutmeg powder

4 glasses Milk

Method:

Take a bowl.

Add in 10 Almonds, 10 Pistachios (Pista), 1 tsp Poppy seeds (khus khus), ¼ cup Melon seeds, 4 Black Peppercons,

1 tbsp Fennel seeds (Saunf), 3 to 4 Green Cardamom (seeds)

In a bowl take the mentioned ingredients

Put in enough water and soak it overnight. If you have to make it the same day then soak the ingredients in lukewarm water for 3 to 4 hours.

add water

soak overnight

After soaking overnight grind it into a smooth paste. There should be no granules of the ingredients left. Now add in ½ tsp of cinnamon powder and ½ tsp of nutmeg powder and mix.

grind to smooth paste

add cinnamon and nutmeg powder

mix well

Then take 2 glasses of milk in a pan and then add 2 tbsp Sugar to it. I wanted to make only 2 glasses so I added two and so would be adding only half of the paste. If you are making 4 glasses then use 4 glasses of milk and add the whole paste further.

take milk

add sugar

Bring it to boil, by then the sugar would also get dissolved.

boil

Then add in half of the thandai paste and mix well.

add thandai paste

mix well

Further put in 1 tbsp of Gulkand and again give a nice stir

add gulkand

mix well

Let it simmer for 2 minutes on low heat so that all the flavors would be absorbed in the milk.

simmer

Turn off the heat

Refrigerate for 3 to 4 hours or until chilled.

Pour it in a glass and garnish with chopped pistachios.

pour in glass and garnish

Serve chilled.

serve chilled

Thandai Recipe

Tips:

If you have to make it the same day then soak the ingredients in lukewarm water for 3 to 4 hours.

Instead of Gulkand, dried rose petals or rose water can also be used.

Store the thandai in air tight container and refrigerate.

Try out this food-a-licious thandai this holi and you wont ever prefer the store bought ones ever again. Do share your experience with us via comments.

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Peanut Ladoo Recipe / how to make peanut ladoo / Healthy Peanut Ladoo

Peanut ladoo recipe / how to make peanut ladoo / peanut ladoo recipe with images and video

Peanut Ladoo 

A very simple and easy three ingredient recipe of scrumptious and full of proteins ladoo which involves just the roasting of peanuts and then grinding it to coarse mixture with jaggery powder.

Care has to be taken while roasting the peanuts. Roast them on low flame and roast them till they turn brown and their raw taste and smell goes away. They should turn crunchy.

If you are looking for other sweets then visit the other sweets recipes on my blog maida burfi,  instant milk powder burfi, punjabi shakar pare, instant kalakand (10 minutes), milk peda, atta ladoo, besan ladoo, traditional modak, jaggery halwa,  Marie Biscuit Cake, Chocolate Sauce, Custard Jelly, Mixed Fruit Falooda Ice cream

Ingredients:

1cup Peanuts

¾ cup Jaggery

2 tbsp Ghee

Method:

Firstly heat a pan and dry roast the peanuts. Do this on low flame and roast them till they turn brown and their raw taste and smell goes away. They should turn crunchy and give a nutty flavor.

Let them cool a bit. Rub them in between your palms and remove their peel.

Now in a grinder jar take these dry roasted and peeled peanuts along with the ¾ cup jaggery powder and grind them to a coarse mixture.

take peanuts anf jaggery in jar

coarsely grind

Transfer it to a bowl and add 2 tbsp of ghee in it.

add ghee

Mix it well. The mixture should be such that if you press a small portion of it in your hand the mixture should be able to hold its shape and should not fall apart.

should hold shape

If the mixture is not holding its shape you would need to add in some ghee. For me the said quantity was enough.

Now grease your hands with a little ghee and start making ladoos.

grease hands

Take small portion and give them a shape of ladoo. Likewise make ladoos for the entire mixture. It would yield around 10 to 12 ladoos.

make ladoos

I made 12 ladoos of the mixture.

Store it in an air tight container and it would stay good for a week at normal room temperature.

Peanut Ladoo 

Tips:

Roast peanuts on low flame and roast them till they turn brown and their raw taste and smell goes away.

If the mixture is not holding its shape you would need to add in some ghee.

You can also add in some dry fruits as per your choice.

Shelf life is a week if stored in air tight container.

Do try this food-a-licious peanut ladoo and write in your suggestions via comments.

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Punjabi Meethi Mathri Recipe / How to make Punjabi sweet Mathri

Punjabi Meethi Mathri / how to make Punjabi sweet mathri / wheat flour mathri / step by step images / recipe video

Punjabi Meethi Mathri 

Punjabi sweet mathri is a very traditional and healthy recipe of North India. I wasn’t aware of these mathris till my hubby highlighted them. Actually he has taught me how to make it and its really very easy and less time consuming.

It is made using wheat flour and jaggery. Also some fennel seeds are used to enhance the flavor. I have used fennel seeds powder you can also add fennel seeds as whole.

These mathris are a bit hard not soft as the namkeen mathris, which I have already posted. In these meethi mathris you need to add just 2 tbsps of ghee per cup of flour. If you add more of ghee these meethi mathris would turn soft. So I would suggest you to stick to the quantities mentioned. You can definitely double the recipe.

Since these Punjabi meethi mathris are made of wheat flour and jaggery they are brown in color.

Prior to this recipe I have shared many recipes of sweets like maida burfi,  instant milk powder burfi, punjabi shakar pare, instant kalakand (10 minutes), milk peda, atta ladoo, besan ladoo, traditional modak, jaggery halwa,  Marie Biscuit Cake, Chocolate Sauce, Custard Jelly, Mixed Fruit Falooda Ice cream

Lets start with the recipe

Ingredients: ( Makes 15 Punjabi Meethi Mathris)

1 cup Wheat flour

½ cup Jaggery powder

¼ cup Water

1 tsp Fennel Seeds powder

2 tbsp Ghee

Oil for frying

Method:

Take a pan.

In a pan take ½ cup jaggery and ¼ cup water.

take jaggery and water in a pan

Stir on medium heat till the jaggery dissolves completely.

jaggery dissolves

Strain it and keep aside.

In a bowl take 1 cup wheat flour, 1 tsp fennel seeds powder, 2 tbsp ghee and mix well.

take the other ingredients in bowl

Then form a well in the centre of the mixture. 

make a well

Add the strained jaggery solution in parts.

add jaggery syrup in parts

Knead it to form a stiff dough.

stiff dough

Now take half the portion of the dough, flatten it and roll into a thick big circle.

take half the dough

flatten

roll into a thick circle

Take a round cutter or a glass place it on the rolled out dough and press.

cut circles with glass

Cut the circles as many can fit in the rolled out dough.

Now lift over and remove the leftover dough and use it for the next batch.

remove the leftover dough

Prick holes with the help of a fork. This is done as we want the meethi mathris to be flat and not like puris.

prick holes with fork

Likewise cut and prick mathris of the whole dough. The thickness should be as shown in the image below.

desired thickness

Now heat oil in a pan.

And slide these mathris into hot oil and then reduce the heat to medium. The oil should not be so hot that the mathris would burn. Also do not overcrowd the mathris in the pan.

slide mathris in hot oil

Flip and fry till they turn nice golden brown and crisp.

golden and crisp

Drain on kitchen tissue to remove the excess oil.

drain on kitchen tissue

Punjabi Meethi Mathris are ready to serve.

Punjabi Meethi Mathri 

Tips:

Recipe can be doubled.

Fry on medium heat.

Fennel seeds can be used instead of its powder.

Do try this food-a-licious Punjabi Meethi Mathri for your family and friends and let us know your experience via comments.

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Maida Burfi Recipe - How To make Maida Burfi - 20 minutes recipe

Maida burfi recipe / how to make maida burfi / simple and easy diwali sweet / step by step images / recipe video

Maida Burfi Recipe

Easy Maida burfi recipe with step by step images and a recipe video made from very simple ingredients in jut 20 minutes.

Maida burfi is one such mithai (sweet) which can be made on any festive occasion as it is so simple and easy to make. It takes just 20 minutes including the 5 minutes preparation time.

This maida burfi can be made in different attractive colors of your choice by adding food coloring to it. But I avoid using colors and so have kept it white. To give it an attractive appearance I have added some tutty fruity to it.

The most important step in the recipe is the making the sugar syrup. It has to be made of single thread consistency. Do not miss this consistency as then the burfi would not set.

Also visit the other sweets recipes on my blog like instant milk powder burfi, punjabi shakar pare, instant kalakand (10 minutes), milk peda, atta ladoo, besan ladoo, traditional modak, jaggery halwa,  Marie Biscuit Cake, Chocolate Sauce, Custard Jelly, Mixed Fruit Falooda Ice cream

Ingredients:

½ cup Ghee

1 cup Maida (plain flour)

2 cups Sugar

1 cup Water

½ tsp Cardamom powder

½ cup Tutti Frutti

Method:

Grease a tray to set the burfi. You can line it with butter paper and keep it ready.

In a pan heat ghee and lower the heat. 

heat ghee

Add maida and roast it nicely until you get nice aroma without changing its color. It will need 3-4 mins approximately. Keep it aside.

add maida 

roast 

keep it aside

Now add sugar and water to a thick pan/kadai. 

add water to sugar

Stir it and let the sugar dissolve completely. 

stir

sugar dissolves

Bring it to boil on  medium flame without stirring much and let it reach ONE string consistency.

bring to boil

one string consistency

To test the consistency of the syrup - dip your fingers in water to avoid burning and touch the back of the ladle using forefinger and press it with thumb. When you try to separate the fingers you can see a single string formation which indicates the correct consistency.

Add the roasted maida. Stir well to get a smooth mixture.

add roasted maida

stir well

Once the mixture becomes smooth enough add cardamom powder followed by tutti frutti and keep stirring until the mixture thickens nicely and starts leaving the pan which indicates that it is ready.

add tutti frutti and cardamom

mixture leaves sides of pan

Quickly transfer the mixture to the lined/greased pan and quickly level it by using a greased cup or spoon.

transfer to greased tray

level

Leave it aside for sometime and cut into squares while the mixture is still warm.

cut into squares

Store them in an airtight container for upto a week under room temperature.

Maida Burfi Recipe

Tips:

You can add Vanilla essence instead of cardamom powder.

The most important step in the recipe is single thread consistency of the sugar syrup, do not miss it. If it is crossed the single thread consistency the burfis will become brittle. If you remove it before the single thread consistency the mixture will not thicken on stirring.

If you like you can add any color of your choice.

Dry fruits can also be added.

Make this food-a-licious maida burfi for your loved ones this festive season and write in your experiences via comments.

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