Ingredients of thandai

Happy Maha-Shivratri

Maha-Shivratri means the most important night of lord Shiva. Shivratri is celebrated on the 14th day of every month, one day before the new moon. Among the 12 shivratri celebrated according to the Hindu Calender in a year, Mahashivratri is the most important one generally celebrated in the February or March depending upon the planetary position every year. This major festival marks a remembrance of “overcoming darkness and ignorance” in life and the world by praying to the Shiva Shakti. It is observed by remembering Shiva and chanting prayers, fasting, and meditating on ethics and virtues such as honesty, non-injury to others, charity, forgiveness, and the discovery of Goodness by Lord ShivaShambho. On Mahashivaratri the devotees are awake all night to get the blessings of Lord Shiva. The celebration includes maintaining a “jagran or staying awake“, offering prayers throughout the night to Lord Shiva. Offerings of fruits, Beal leaves, sweets and milk to Shiva are made. We perform all-day fast or Upwas on this day.

Special recipes of the day:

Mahashivaratri Upwas (Option 1)

Mahashivaratri Upwas (Option 2)

 Detox (Post Upwas day)

1 bowl sabudana (cooked in buttermilk) + 5 manukas (soaked) + 1 wati pomegranate

1 bowl rajgira lahya/puffs with 1 cup milk + 5 manukas (soaked) + 1 small banana

Rice / Nachni Ukkad + 5 manukas (soaked) + 2-3 slices of sweet lime

1 in no. Sabudana flour with cucumber thalipeeth with ghee + suran in buttermilk bhaji + nariyal barfi (optional) + 1 wati buttermilk with coriander

1 in no. Varai with cucumber thalipeeth with ghee + arbi sukhi sabji + 1 wati buttermilk with ginger

1 Bhakri or 2 phulka + 1 wati padwal/navalkol bhaji+ 1 wati plain dal + boiled carrot raita (in buttermilk)

1 glass kokum sherbat  + 2-3 pear slices or 1 rajgira ladoo or wadi

1 glass coconut water + 1 wati pomegranate or 1 rajgira ladoo

1 cup Green Tea (Lemongrass, ginger, cardamom) or 1 glass Amla-Kokum sherbet + 1 plain khakhra or 2-3 slices pear 

1 bowl varai/saam chawal with pumpkin (ghee vaghar) + arbi sukha subji (ghee vaghar)  + 1 wati buttermilk with ginger

1 bowl rajgira flour porridge (ghee vaghar) + pumpkin/lal bhopla sabji (ghee vaghar) + cucumber slices

1 wati Dal Khichdi (rice, moong dal, onion, carrot, peas) + 1 wati kadhi (ghee tadka) + radish-cucumber slices

 

Mahashivratri Special: Refreshing Thandai

Ingredients

 

1 cup: warm water,

3 tablespoons: almonds or 30 grams,

2 heaped tablespoons: pistachios (or 20 grams),

2 tablespoons: poppy seeds (khus khus),

¼ cup: melon seeds or 30 grams melon seeds,

2 tablespoons: dried rose petals OR, 

2 tablespoons: rose water OR,

 1 to 2 tablespoons: gulkand,

1 tablespoon: fennel seeds,

½ teaspoon: whole black pepper,

3 to 4: green cardamoms – husks removed and seeds kept,

1 pinch: saffron – optional,

½ cup: sugar or 100 grams sugar,

1 glass: chilled milk (cows A2 milk),

ice cubes as required,

a few rose petals or chopped almonds or pistachios for garnish.

Recipe for Thandai Paste

 

In a bowl, pour 1 cup warm water.

Then add almonds, pistachios, poppy seeds (khus khus), melon seeds, dried rose petals, 1 tablespoon fennel seeds and ½ teaspoon black pepper. 

Mix very well. Cover and keep aside for a minimum one hour or 2 hours. If you use water at room temperature, then you can also keep it overnight or for 4 to 5 hours.

Making Thandai Paste

After 1 to 2 hours, pour the whole mixture including the soaking water in a grinder or blender jar. Do make sure to use a good grinder or blender.

Add ½ cup sugar, seeds from 3 to 4 green cardamoms and 1 pinch of saffron. 

Blend the mixture to a very smooth and fine paste. Remove in a bowl and keep aside. You can cover and refrigerate if not using immediately.

Recipe 

 

To prepare thandai, take about 4 tablespoons of the thandai paste in a glass. Add chilled milk. 

Mix very well. Add a few ice cubes.

Garnish with rose petals. You can also garnish with some chopped almonds or pistachios.

Serve thandai immediately. Alternatively, you can prepare the thandai drink in a large Kansa or Pittal mug or jug. Refrigerate and then serve.

 

Author: Mrs. Shruti Prashant Kulkarni
B.Sc. (Foods & Nutrition), M.Sc. (Public Health)
Clinical Nutritionist, Diabetes Educator & Counsellor, Ph.D. scholar
Research & Product Domain Expert (Atreya Innovations Pvt Ltd)
Chief Nutrition Counsellor (Germany)

For regular updates, like and follow:

Scroll to top