LIFE + CULTURE IN YOGA VIDEOS
Radhi Devlukia-Shetty makes Thandai, her favorite Ayurvedic drink, in a flash.
On hot days, this lovely milk beverage with an aromatic blend of spices, almonds, and rose helps to chill the body.
It's not often that a drink is referred to as "beautiful," but Thandai certainly qualifies. Radhi Devlukia-Shetty, an Ayurvedic ambassador and plant-based chef, reveals her mother's recipe for this refreshing beverage. If you're feeling warm or just want a healthy and delicious beverage, give it a try.
Paste of Thandai Masala
Ingredients
a third of a cup of cashews
1 pistachio cup
12 c. almonds
a third of a cup of maple syrup (or other sweetener)
3 tbsp rose water (or 5 tbsp rose water if not using rose preserve) or 1 tbsp rose preservative mix (optional)
Spices
2 tablespoons cardamom
3 tablespoons fennel
14 teaspoon nutmeg
12 tsp ground black pepper
14 teaspoon saffron
How-to:
Overnight soak the cashews, pistachios, and almonds. Nuts are soaked in Ayurveda to make them simpler to digest.
If you're using whole spices, roast them in a pan over low to medium heat for a few minutes (heating spices activates their properties and enhances flavor). You'll know the spices are ready when you can smell them.
Rinse your nut mixture and combine it with the toasted spices in a food processor. pulverized into a fine powder
Blend in the maple syrup (or any substitute sweetener) and rose water until a sticky paste develops.
Refrigerate for three weeks in an airtight jar.
Drink Thandai
Ingredients
2 cup milk (or milk substitute) (Radhi prefers oat milk)
a third of a teaspoon of Thandai paste
How-to:
Using a small blender, combine your choice of milk with the Thandai paste.
Top with crushed pistachios, dried rose petals, and saffron in a glass.
Enjoy!
Radhi's website included the recipes for the Thandai Drink and Thandai Masala Paste.
Are you interested in learning more about Radhi Devlukia-Shetty?
Ayurvedic Living Secrets from Plant-Based Chef Radhi Devlukia-Shetty is the July/August cover story in YJ.
Learn how to cook to nurture your body, mind, and soul.
Radhi's recipe: Tumeric Tahini Dressed Roasted Rainbow Cauliflower
Take a look at her 108-second interview.