DIY Thandai Syrup: Make & Gift This Festive Drink Mixer
Thandai is an ever-popular Indian drink that is usually made on festive occasions, specifically during the summer. Thandai is a spicy, nutty, and aromatic Indian beverage made with milk, almonds, fennel, rose, cardamom, and black pepper. It has a rich flavour with creamy consistency.
Creating a concentrate of balanced flavours into syrup for thandai does not require any hassle or added prep. It can be made easily without specific bar tools. The syrups can also be customised according to the preferences and the theme of the drink menu. Get to know about how to make thandai syrup to add new flavours to your traditional drink.
DIY Thandai Syrup: 5 Tips On How To Make It
Making thandai syrup is easy; you just need to simmer 100 ml of water with 50 g of sugar. Then add 10 g crushed almonds, 5 g fennel seeds, 2 g cardamom, 2 g black pepper, 2 g poppy seeds, and 2 strands of saffron for 10 minutes, then strain. Although the recipe is simple, there are some tips and steps that can improve the taste.
Grind Dry Ingredients
Achieving the ideal consistency is essential for a well-balanced infusion of thandai syrup, which is based on a blend of nuts and spices. Poppy seeds, cardamom, black pepper, fennel seeds, and whole almonds add texture and flavour. They can effectively release their natural oils by being grinded into a fine paste before simmering, which results in a more consistent blend. The ideal way to break down the ingredients without masking their aroma is to use a spice grinder or a mortar and pestle. By taking these extra steps at the start, the syrup's overall texture is refined, making it a versatile addition to milk-based drinks, mocktails, and cocktails.
Toast Spices For Aroma
The core of a thandai syrup is made up of spices and toasting them before cooking amplifies their flavour. For a more fragrant infusion, dry-roasting ingredients such as black pepper, cardamom, and fennel seeds release their essential oils. To ensure that they develop a fuller profile without burning, quickly toast them in a dry pan over low flames. This step is essential for a well-balanced syrup because whole spices typically taste more robust than pre-ground ones. A unique aroma is also released by the spices when toasted, applying the aroma. This process eliminates any raw flavours that may otherwise mask the syrup. Additionally, toasting keeps the spices from tasting bland when used with sweet ingredients like honey or sugar.
Strain For A Clean Finish
A quality thandai syrup should be smooth and pourable, with no graininess. Straining is a necessary procedure to separate the infused liquid from the solid particles after the mixture has been simmered. A refined texture is ensured by removing any leftover spice particles, nut fragments, or undissolved residues with a cheesecloth, muslin cloth, or fine mesh strainer. The syrup's clarity is improved by this process, which makes it easier to incorporate into beverages.
Balance Sweetness And Spice
For a thandai syrup to go well with a variety of drinks, the sweetness and spice levels should be just right. The sugar amount should be regulated to prevent masking the spice notes because it contains robust flavours like fennel, cardamom, and black pepper. To provide uniform sweetness throughout, a conventional ratio calls for dissolving sugar in water before adding the spices. The syrup can be used in various dishes by adjusting the sugar-spice ratio to complement a range of beverages.
Store Properly
Proper storage is crucial to preserving the quality of handmade thandai syrup. Transferring the syrup into an airtight glass bottle at room temperature helps maintain its flavour. Glass containers ensure that the syrup maintains its original spice flavour by preventing odour absorption. It may be kept for up to two weeks in the refrigerator, and a few drops of lemon juice or citrus can serve as a natural preservative. Diluting the syrup with water before using it aids in restoring its consistency if it thickens over time.
Thandai drinks are highly customisable because of their simple ingredients and easy methods. The only trick to make an ideal thandai with the preferred flavour is to blend them vigorously. This highly versatile drink can be made for any occasion and served alongside any snack for hassle-free home hosting.
Drink Responsibly. This communication is for audiences above the age of 25.
