Thandai Rabdi is a thicker version of Thandai which is absolutely delicious.I love making this variation of Thandai as it can be served as a dessert. Here is how to make Thandai Rabdi.
Thandai Rabdi is a thicker version of Thandai which is absolutely delicious. I love making this variation of Thandai mainly because it can be served as a dessert and not only as a cold drink.
My mom used to tell me stories about Lord Shiva during childhood. I distinctly remember her telling that Thandai happens to be Lord Shiva’s favorite drink. Thandai is not only popular in the abode of Lord Shiva but it is equally liked in Uttar Pradesh, Peshawar et al.
Thandai is specifically made for Mahashivratri and Holi. However, people love its flavor and its coolness so much that it is relished throughout the unforgiving Summer of India. In order to make Thandai intoxicating, some people even add Bhaang (cannabis leaves and buds) in the mixture of Thandai during Holi.
If you watch Indian movies then you must have seen that many songs which are picturised on the festival of Holi have at least one frame where in the hero gets intoxicated due to Bhaang! However, in order to stay away from all that drama, I prefer making Thandai Rabdi which is more dense and has no Bhaang in it.
I so understand that you do not have time to make Thandai, leave alone Thandai Rabdi. But, what if I tell you that I have a quick fix for you? You could easily make Thandai with Thandai Masala Powder that I made within minutes.
Once the powder is made, all you need to do is add it to carefully boiled milk, pour few drops of rose water, sugar and simmer it for sometime and there you go, Thandai Rabdi is ready! See, didn’t I tell you that it doesn’t take much time?
If you still have some doubts then try this simple, creamy dessert by yourself this Holi and check it out by yourself. Till then I will go and have a quick morsel of my chilled Thandai Rabdi.
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- 1 and ½ litres Full cream milk
- 8 tbsp Thandai Masala powder
- ¼ cup Sugar
- ½ tsp Rose water
- Almond and pistachio slivers for garnishing
- Heat milk in heavy bottom and bring it to a boil.
- Add thandai masala powder and mix well.
- Simmer the heat and let the milk cook until it is reduced to almost ¾ th and is thick and grainy.
- Keep stirring in between.
- Add sugar and rose water and cook for another minute.
- Transfer the Rabdi in small terracotta pots.
- Garnish with almond and pistachio slivers.
- Refrigerate for 2-3 hours before serving.