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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Eggless Vanilla Sponge Cake / Perfect Soft and Fluffy Cake

Vanilla Sponge Cake / Eggless Vanilla Sponge cake recipe with step by step images and recipe video.

This is a perfect recipe for soft, spongy and fluffy vanilla sponge cake made with very easily available ingredients and tastes really yummy and delicious. It is the eggless version of vanilla sponge cake. Includes very minimal and simple ingredients and can be made very effortlessly.

There are some points to be taken care of as for instance while adding sugar add the amount mentioned as adding more would make the cake surface sticky and the cake crumbly.

Secondly pre heating is very important. Also the time required would vary as the ovens properties do so keep a check. Other tips I have mentioned in the tips section after the method do check them.

For more such recipes please subscribe my You Tube channel.

Ingredients:

1 ½ cup All purpose flour (Maida)

1 cup Curd (250 gms)

½ cup Sugar

½ tsp Baking soda

1 tsp Baking powder

1 tsp Vanilla essence

½ cup Edible Oil

Method:

Pre heat the oven at 180 degress C

Grease a baking dish and dust it with flour. You can also line with a baking paper.

In a bowl sieve the all purpose flour to remove the lumps if any.

sift all purpose flour

In another bowl take 250 gms curd (not the hung curd) and add sugar to it.

add sugar to curd

Mix it well till all the sugar gets dissolved. Then add in the baking powder and baking soda. Mix it evenly and let it rest for 5 minutes.

add baking powder and baking soda 

In these 5 minutes the curd, baking soda and baking powder would react with each other.

rest for 5 min

After 5 minutes bubbles would appear in the curd.

bubbles appear

Now its time to add in the vanilla essence followed by the oil.

add vanilla essence and oil

Mix it well.

mix well

Further put in the sieved all purpose flour in parts and mix by cut and fold technique.

add flour in parts

mix by cut and fold

 

batter ready

Once the batter is ready pour it in the greased baking dish.

pour in greased baking dish and tap 

Tap it twice and bake it for 40 minutes at 180 degress C.

Your time may vary so keep a check.

After 40 minutes take it out of the oven and insert a toothpick in the cake.

remove it from oven

If the toothpick comes out clean it means the cake is ready, but if some batter comes along then bake the cake for more 5 minutes or until done.

toothpick test

Let it rest for some time. Then loosen the edges with a help of knife.

loosen edges

Take a plate and invert it on the cake tin.

invert plate and flip

Hold both the plate and the tin and flip.

Tap all over the cake dish to loosen the cake from the bottom.

tap all over

Lift up the cake tin and de mould the cake.

de mould

You can enjoy it plain as it is or dust some powdered sugar on it and decorate with some cherries and mint leaves.

dust powdered sugar and decorate with cherries and mint leaves

Eggless Vanilla Sponge Cake is done.

Eggless Vanilla Sponge Cake

Tips:

Do not add more sugar as excess sugar would make the surface sticky and cake crumbly.

Time may vary so keep a check. After 35 minutes do the toothpick test.

Use a cooking oil which has no strong smell.

It can also be decorated with honey, maple syrup or even chocolate ganache.

Do try this food-a-licious eggless vanilla sponge cake and share your experience with us via comments.

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Mawa Burfi or Khoya Burfi / How to make quick khoya burfi

Mawa burfi or khoya burfi as the name suggests is made up of mawa also known as khoya. I have made this burfi with the instant homemade khoya pooled with sugar, some nuts with the zest of cardamom makes this admired sweet delicacy.

Care need to be taken while preparing it as it burns very quickly so always keep the heat low. Also if the khoya you are using is hard then you would need to add more milk. Other tips are mentioned in the tips section after the method.

Mawa Burfi or Khoya Burfi

You can also have a look at the other 18 Sweets Recipes on my website

For more such recipes plz subscribe my you tube channel

Ingredients:

1 ½ cup Khoya (mawa) grated

¼ cup Sugar

1 tsp Cardamom powder

¼ cup Milk

Sliced Pistachios for garnishing

Method:

Firstly take a dish in which we would set the burfi.

Grease it nicely. If you have a parchment paper or butter paper you can also use that.

grease a dish

In a pan take grated khoya (mawa), sugar and cardamom powder.

khoya, sugar , cardamom powder in  a pan

Mix well and then add ¼ cup milk.

add milk

The sugar would start to melt and soon it will completely be dissolved. The mixture will turn runny and have a thin consistency.

sugar starts to melt

sugar dissolved

At this stage you would find the bubbles appear. Now the mixture would start thickening.

bubbles appear

After 4 to 5 minutes the mixture would start leaving the sides of the pan.

leaves the sides of pan

At this time turn off the heat. If you continue to cook the burfi would become sticky, hard and chewy.

Now transfer the burfi mixture into the greased tray and level it with a greased spatula. Greasing the spatula is important else the burfi mixture would stick to the spatula.

level

Garnish it with sliced pistachios and gently press them with a dry spatula so that the pistachios would not come out from the burfi once cooled.

garnish

Let it cool at room temperature.

Now cut the burfi into squares. Grease the knife as well for smooth cutting.

cut into squares

Mawa Burfi or Khoya burfi is ready to serve.

Tips:

Add more milk if the khoya you used is hard.

More sugar can be added as per your taste.

Use a greased spatula to level the burfi for setting.

Use a dry spatula to gently press the dry fruits on the burfi.

You can use dry fruits of your choice.

The heat should be low throughout.

Keep on stirring constantly.

This festival go food-a-licious with this very easy and instant mawa burfi or khoya burfi and let me your experiences via comments.

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