Thandai is an Indian beverage served chilled. The preparation is so loved that it is a quintessential part of the Indian festival of colours – Holi
“Thandai” is synonymous with summer and its title is so apt. Thanda means cool in Hindi
A premix is prepared which is used to mix into the chilled milk. The taste of the beverage solely depends on this premix. You can check the recipe for the thandai premix,
Your creativity can be endless, while you churn this lovely drink. Experiment with flavours like eg. Paan flavoured thandai, guava thandai, rose flavoured and so on…
I have chosen mango as the base flavour for these Thandai – Mango Shots. Because the mango season is so short in India and we all love this luscious fruit so much that we add it to so many of our favourite recipes.
The Mango Shots thandai recipe taste is so nostalgic . It has everything a Spring beverage should have. It comes with all its cooling properties and also extremely flavoursome.
All you have to do is incorporate the mango pulp into the thandai infused milk.
Thandai – Mango shots
Ingredients :
- Thandai powder (the pre-mix recipe is already featured on the blog)
- Milk ( 2 cups)
- Alphonso mango puree (1 cup)
- Fennel powder (1 tsp)
- Elaichi powder (1/2 tsp)
- Finely chopped almonds for garnish
Method :
- Boil 2 cups milk in a saucepan and bring to a boil.
- Add 3 tbsp of thandai (pre-mix powder) to it and boil for a minute or two. Keep stirring while the milk boils else it will spill over.
- Now switch off the flame and stir in the fennel powder and cardamom powder to this milk.
- Cool the milk to room temperature and then add the mango puree and blend in a blender.
- Cool this mixture in the refrigerator for a few hours.
- The mango puree will make the Thanda thick and luscious.
- Now pour mango thandai into shot glasses and serve.
Handy Tips :
- When you add mango puree make sure the milk is at room temperature else the milk may curdle and we don’t want that.
- You can also add finely chopped mango pieces to this.
