Mango Thandai | Aam Thandai

5 from 7 votes

Mango Thandai | Aam Thandai

Mango Thandai or Aam Thandai is a refreshing and cooling Indian drink, and a delicious twist to the traditional thandai recipe specially prepared during summer when mangoes are in peak season. Can be ready in 30 minutes!

Prep Time15

Cook Time15

Total Time30

Course: Desserts, Drinks, sweets

Cuisine: Indian, north indian, Odisha, punjabi, rajasthan, uttar pradesh

Diet: Vegetarian

Servings: servings

Calories: 206kcal

Author: Kushi

Ingredients

For Thandai Masala or Powder

15 to 18 Almonds or Badam
15 Cashews
16 to 20 Black peppercorns or Kali mirch
12 to 15 pods Green Cardamom or Elaichi
1 tablespoon Fennel seeds or Saunf
1 tablespoon Poppy seeds or Khus Khus
1 ½ tablespoon Watermelon seeds or Magaz
1 ½ tablespoon Dried rose petals
⅛ teaspoon Saffron or kesar

Mango Thandai Drink

4 cups Whole milk (1 litre)
½ cup Sugar
1 ½ to 2 cups Mango puree , as per taste
Pistachios , sliced, for garnish
Rose petals , for garnish

Instructions

Step 1 - Prepare Thandai Masala paste or powder

Soak almonds or badaam overnight in water or 20 minutes in hot water before you start making thandai.
15 to 18 Almonds
Peel the almonds, add them to the blender or mixie jar along with all other nuts and spices - cashews, peppercorns, cardamom pods, fennel seeds, poppy seeds, watermelon seeds, dried rose petals, saffron and blend it to a coarse powder or add 2 or 3 tablespoon of milk and make a smooth paste.
15 Cashews, 16 to 20 Black peppercorns, 12 to 15 pods Green Cardamom, 1 tablespoon Fennel seeds, 1 tablespoon Poppy seeds, 1 ½ tablespoon Watermelon seeds, 1 ½ tablespoon Dried rose petals, ⅛ teaspoon Saffron

Step 2 - Prepare Thandai Drink

Add milk to a heavy bottom pan on medium heat and let it come to a boil. Switch the flame to low, add sugar, thandai masala (from Step 1), and whisk it.
4 cups Whole milk, ½ cup Sugar
Let the sugar dissolve completely. Switch off the flame. Let it sit for 60 minutes.
Cover it and simply refrigerate for 4 to 5 hours or overnight for the best flavors. This allows the milk to get infused with all the flavors even before we strain it.
Using a sieve or filter, strain the thandai into a pitcher or vessel. Press down the solid masala that is left in the sieve using the back of a spoon to extract all the milk and get the maximum flavors.
At this point, you should add the mango puree and mix everything well. Start with 1 ½ cups and add more if you need a strong mango flavor. Keep it in the refrigerator till you are ready to serve. This drink tastes good only when served chilled. Room temperature thandai will not taste as good as the chilled one.
1 ½ to 2 cups Mango puree
Mango Thandai is ready. Pour it into matka or serving glass and garnish it with pistachios, saffron, rose petals if desired.
Pistachios, Rose petals

Notes

Always make sure you add mango puree only when the milk reaches room temperature else the milk may curdle and your drink is going to be a disaster.
You can also add small chunks or cubes of ripe mangoes to the drink before serving if desired.
Vary the amount of nuts, spices, and sugar to taste. I have used whole milk and it gives the best result.
Poppy seeds are used to get that creamy texture. But if it is not available, substitute it with cashews or skip it.
Cardamom seeds are added for their flavor, peppercorns for heat, fennel seeds for cooling effect while preparing thandai masala powder. You may increase or decrease the spices and adjust depending on how strong flavors you prefer in the drink.
Simply substitute milk with any dairy-free milk like almond milk, soy milk, or coconut milk for a vegan Thandai.

Nutrition