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17 MINS delivery
Nariyal Ki Thandai
Serves 4
5 mins
276 Kcal
Say hello to nariyal ki thandai, the tropical remix of your classic thandai that's here to keep you cool and refreshed. This chilled drink is creamy, nutty, and packed with coconut goodness basically the summer upgrade your beverage game has been waiting for. The secret sauce of any good nariyal ki thandai recipe is the perfect mix of textures and flavors. Coconut milk steps in as the silky base, blending with finely ground nuts like almonds, cashews, and pistachios for that luxe creaminess. Add in aromatic spices like cardamom, fennel, and saffron, plus a dash of rose water to keep things fancy. A sprinkle of crushed nuts or a hint of desiccated coconut on top? Total chef's kiss. This drink is a vibe for every occasion serve it during Holi celebrations, sip it by the pool, or just chill with it on a sunny afternoon. It's as refreshing as it is indulgent, and so easy to whip up that it'll quickly become your go-to. So if you're ready to sip on something that's equal parts cool and classy, nariyal ki thandai is your answer. Creamy, flavorful, and oh-so-dreamy, this drink is a tropical escape in a glass.
Ingredients required for Nariyal Ki Thandai
- 1/4 cup coconut
- 1/4 cup almond
- 1 tbsp melon seeds
- 2 tbsp poppy seeds
- 200 ml fat milk
- 8-10 peppercorns
- 1 tsp fennel seeds
- 4-6 cardamom
- Dried rose petals
- 150 gms sugar
- 1/2 tsp rose water
- 2 cup coconut milk
- Saffron
Cooking steps for Nariyal Ki Thandai
- 1When the heat is on and you're craving something cool, creamy, and downright luxurious, it's time for nariyal ki thandai a tropical twist on the classic cooler. This nariyal ki thandai recipe is rich, fragrant, and totally Insta-worthy, so let's blend up some magic!
- 2Start by soaking ¼ cup of blanched and peeled almonds, 1 tablespoon of melon seeds (magaz), and 2 tablespoons of poppy seeds (khus khus) in water for about an hour to soften them up for that smooth texture.
- 3Drain the soaked ingredients and grind them into a fine paste along with ¼ cup of fresh grated coconut, 8-10 peppercorns, 1 teaspoon fennel seeds (saunf), and 4-6 cardamom pods (elaichi) for that aromatic base.
- 4In a blender, combine the paste with 200 ml of whole fat milk and blend until it's silky and lump-free.
- 5Strain the mixture through a fine sieve or muslin cloth to get that perfectly smooth thandai concentrate.
- 6Stir in 150 grams (or to taste) of sugar and 1/2 teaspoon of rose water into the strained mixture, mixing until the sugar dissolves completely.
- 7Now for the coconutty twist: add 2 cups of chilled coconut milk and give it a gentle stir to blend everything together.
- 8Adjust the sweetness or spice to suit your vibe.
- 9To serve, take tall glasses and fill them halfway with crushed ice.
- 10Pour the chilled nariyal thandai over the ice and garnish with slivered pistachios, delicate coconut slices, a few dried rose petals, and a strand or two of saffron for that extra luxe look.
- 11This recipe of nariyal ki thandai is perfect for summer soir es, Holi celebrations, or whenever you need a sip of cool, tropical bliss!