Tuesday, May 22, 2012

Kesar Badam Sharbat (Thandai Concentrate)

A popular rose flavoured fruit and nut based cooler - a traditional North Indian refreshment.



Thandai - A very famous drink of North India, it is widely consumed in Western Uttar Pradesh, Gujarat and Rajasthan. Made with almonds, pistachios, melon seeds and spices - Thandai has a very unique flavour that I believe, is not even remotely similar to any other refreshment drinks around the world. This is especially made during the festival of Holi and during other family celebrations, such as weddings etc. I have posted a Kesariya Thandai recipe few weeks ago,(which is made and consumed fresh). Dry fruits and spices are freshly ground into a paste and then mixed with water, milk or fruit juices. During summers, Thandai is also used as a refreshing drink (Sharbat), to cool the body and give freshness and energy as the spices added in this have a cooling effect on the body i.e fennel seeds,cardamom, melon seeds and gulkand (rose petal preserve). This can be made and preserved as a concentrate, and diluted with milk or water when needed.

INGREDIENTS-
preparation time-20 min
cooking time-10 min
  • Sugar-700 gms
  • Almonds-125 gms
  • Pistachios-25 gms(optional)
  • Melon seeds-1/4 cup
  • Poppy seeds-2 tbls (optional)
  • Gulkand-2 tbls
  • Whole peppercorn-3 tbls
  • Fennel seeds-3 tbls
  • Cardamon  powder-1 t.s
  • Saffron-1/2 t.s (optional)
  • Rose water-3 tbls
  • Citric acid (nimbu phool)- a pinch of 
PROCEDURE-
  1. Soak almonds and pista overnight and melon seeds, fennel, whole pepper corns,poppy seeds and gulkand for 2 hours in separate bowls.
  2. Soak saffron in a little warm milk and crush it.
  3. Take sugar and 2 glasses of water and cook on medium heat, to make a sugar syrup of 1 thread consistency.
  4. Add 2 t.s of milk to clear the syrup and to remove scum from it.
  5. Add citric acid in the sugar syrup and mix.and keep it aside.
  6. Peel the almonds and pista and grind with melon seeds and  poppy seeds and  little water and make a smooth paste .now add gulkand and grind again.Take out the paste in a bowl.
  7. Grind pepper corn and fennel seeds with little water to make a smooth paste.then strain and keep the liquid and discard the residue.
  8. Add almond paste,fennel pepper extract and saffron paste into the sugar syrup ,mix well and  give it just one boil.
  9. Then strain it (or skip this step)through a sieve.
  10. When cool down completely add cardamom powder, and rose water .
  11. Store in a bottle and keep refrigerated.
  12. To use-Take 3-4 tbls of syrup in a glass and add  ice,chilled water or milk ,mix well and serve
NOTE-
1-You can adjust the quantity of dry fruits according to your preference,can reduce the quantity of almond and pista and increase the quantity of melon seeds.
2-The ratio of dry fruits and sugar is  1:3 .i.e for 1 cup ground dry fruit paste take approx 3 cup sugar.
3-you can adjust the quantity of peppercorns according to your taste(specially if you are making this for kids)
4-If you don't have gulkand then add fresh rose petals or increse the quantity of rose water.
5- If you want to make in large quantity and want to store at room temperature then add preservative.(sodium benzoite-2 gms)

29 comments:

meena said...

wow this is wonderful

my mom used to make this often

Hamaree Rasoi said...

Came returned from my class and all I need is this kind of sharbat !! plz pass me the glass :-)

Deepa
Hamaree Rasoi

Akila said...

Very refreshing

Giancarlo said...

Deve essere buono!! buona giornata...ciao

Reshmi said...

great combination of flavours.. lovely
Noel collections

Spice up the Curry said...

really such a perfect drink for this summer

Hema said...

Thanks for sharing this traditional recipe, very new to me..

simran said...

wonderful....i always wanted to make this!!!!!!!!we keep buying haldirams....now i'll make it at home.thanks

Anu said...

wow!!! Delicious drink and nice combo

Shobha said...

Excellent recipe.. I love thandai..

radha said...

Wow! You made this with all those ingredients! Great!

Kavita said...

Truly refreshing and totally agree with you on the uniqeness of flavors in Thandai..i can't think of anything even close to!

Divya Pramil said...

Very new to me..Loved the different flavors in it :) Yum!!
http://youtoocancookindianfood.blogspot.in/

faseela said...

lovely refreshing and healthy sharbat..........

Reshmi Mahesh said...

Wonderful preparation..

Julie said...

Perfect thandai..Loved it!!

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Priya said...

Fantastic concentrate, cant wait to try soon.

Sangeetha said...

wow...lovely preparation...sharbath sounds very refreshing!
Spicy Treats

Kaveri Venkatesh said...

Lovely recipe...would love to give it a try

Hooney Macarooney said...

Oh nice recipe. I use a similar one every holi, that's when the real fun of thadai begins :)

Roshni said...

wow.. never had this before. looks like i need to try this

Sobha Shyam said...

so healthy n refreshing one !!

Pallavi said...

Anjana ji at what stage do we have to crush melon seeds?......... seems it was missed out in recipe directions

Maayeka said...

@Pallavi-Thanks Pallavi for pointing it out..grind melon seeds with almonds and pista.I have updated the post now.

Pallavi said...

anjana ji can we use brown sugar instead of white sugar?

Maayeka said...

@Pallavi I have never tried adding brown sugar so not sure about how It will taste with brown sugar:)

Parul Chat said...

hi this is so nice blog and so nice recipe.parul

zita said...

where do we get its concentate in dubai?any idea???

Maayeka said...

@Zita you can try to find it at Indian super markets.