Paan Thandai is a refreshing betel leaf-flavoured Indian drink. It has the bright green colour of betel (paan) leaves and all the deliciousness of a thandai. Be sure to watch the video!
The two dishes which are the quintessential part of the Holi festival celebration are – Thandai and Ghujia .
Thandai is a traditional Indian drink. It is widely popular for its medicinal and cooling health benefits.
Here are some Health Benefits of Thandai by the industry experts:
- It is an excellent energy booster, especially during the summer season.
- Thandai aids in digestion and helps in cooling down the body.
- It is also a sort of anti-depressant and helps in improving the mood
- It is a fantastic immunity booster and keeps you safe from heat strokes.
The Paan Thandai
If you are bored of the classic thandai flavour, try this refreshing paan thandai. It has the creaminess of thandai combined with the taste of betel leaves.
I use my instant thandai powder to make this thandai recipe. You also need betel leaves (paan), gulkand, sugar, milk, and ice cubes to make this thandai.
All you need to do is mix it all in a blender. And serve thandai chilled.
Watch Paan Thandai Video
Serving Suggestion
Serve paan thandai chilled or at room temperature. I like to add a few cubes to it while serving.
Please note that thandai is a milk-based drink. Hence, do not leave it at room temperature for more than 2 – 3 hours, especially in a hot and humid climate. It is always best to store it in the refrigerator.
You can make the instant thandai powder in advance and store it for 6 months in the refrigerator.
More Indian Drink Recipes
- Aam Panna
- Mango Lassi
- Sattu Sharbat
- Masala Chaas
- Sugarcane Juice
- Kesar Badam Milk
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 2 Cup milk, chilled or semi-frozen
- ▢ 4 tablespoon thandai masala ( see recipe )
- ▢ 1 tablespoon gulkand paste (see notes)
- ▢ 2 tablespoon granulated white sugar or to taste
- ▢ 3 fresh betel leaves (paan leaves), chopped
- ▢ 5 – 6 ice cubes
Instructions
- Combine thandai masala with milk. Mix nicely.
- Add all the ingredients into the blender including the thandai milk paste and ice cubes. Blend to a smooth consistency.
- Serve paan thandai chilled or at room temperature.
Recipe Notes:
- Do not blend the paan thandai for too long otherwise, the green color turns into brown because of the heat.
- It is best to enjoy paan thandai within 2 – 3 hours of making.
- Gulkand is a sweet preserve of rose petals. It is used to make meetha paan. You can easily get gulkand paste in the Indian grocery stores, supermarkets, or online stores like Amazon, Big Basket, etc.
Nutrition
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Paan Thandai Recipe
Equipment
- Blender
Ingredients
- 2 Cup milk, chilled or semi-frozen
- 4 tablespoon thandai masala ( see recipe )
- 1 tablespoon gulkand paste (see notes)
- 2 tablespoon granulated white sugar or to taste
- 3 fresh betel leaves (paan leaves), chopped
- 5 - 6 ice cubes
Instructions
- Combine thandai masala with milk. Mix nicely.
- Add all the ingredients into the blender including the thandai milk paste and ice cubes. Blend to a smooth consistency.
- Serve paan thandai chilled or at room temperature.
Video
Notes
- Do not blend the paan thandai for too long otherwise, the green color turns into brown because of the heat.
- It is best to enjoy paan thandai within 2 - 3 hours of making.
- Gulkand is a sweet preserve of rose petals. It is used to make meetha paan. You can easily get gulkand paste in the Indian grocery stores, supermarkets, or online stores like Amazon, Big Basket, etc.
Nutrition
This rainbow fruit salad is one of the best ways to eat tons of summer fruits and berries. It is a gluten-free, paleo-friendly salad recipe with fresh summer flavours. Be sure to watch the video!
Healthy Salad Recipes like this one are the bae for the summer season.
The supermarket is packed with colourful fresh berries, fleshy fruits, nectarines, and ripe mangoes during the spring and summer.
Best time of the year to make and enjoy a fresh salad loaded with the goodness of fruits.
More Reasons To LOVE Fruit Salad
- nut-free
- gluten-free
- one bowl recipe
- no milk or dairy products
- not the usual boring fruit bowl
- minimum effort and maximum flavour
My Tried & True Tips
Use the best fresh fruits available. Frozen, tinned, sugar-glazed or canned fruits are the biggest enemy of this salad recipe.
A good salad deserves an effort to handpick the fruits from the market. Buying your favourite fruits brings so much joy, and then turning them into a gorgeous bowl of hearty salad.
From fresh seedless berries (strawberry, blueberry, raspberry, blackberry), a variety of apples, oranges, grapes, melons , or any other summer fruit is a perfect choice for this salad recipe.
Salad Dressing
A simple, gluten-free, healthy lemon and honey syrup is the best dressing for this salad.
The fresh mint leaves add just the proper breath of freshness to the salad – making it more pretty and delightful.
How to Make
- Prepare Fruits: chop fruits (except blueberries) and add to a large mixing bowl.
- Make Dressing in a small bowl, whisk together the honey, lime zest and lime juice.
- Toss Fruit with Dressing: pour dressing over fruit just before serving and toss to evenly coat.
Watch Salad Video
Serving Suggestion
Some of my favourite creative ways to serve a fruit salad are:
- coconut cream
- vanilla ice-cream
- whipped vanilla cream
- pancakes /crepes/waffles
- add it over the custard or pudding
The browning or blackening of certain chopped fruits like apples or bananas is the main problem most of us face while making a salad with fruits. The best solution to avoid that is to drizzle lemon juice on fruits, cover the bowl with a cling foil/lid and keep it in the fridge. The citrus acid in the lemon slows downs the browning process of the fruits.
Unlike other salad recipes, making a salad with fruits the day before is not recommended. After peeling and chopping, most fruits retain their freshness, juiciness, and texture for the next few hours only. Hence, you can make it a few hours before serving but not the day before.
For a fresh, crunchy salad, it is not best to use frozen fruits. Try using fresh, ripe, and firm-to-touch fruits for the best results. Frozen fruits might turn up mushy, and leech water in the salad.
More Summer Salad Recipes
- Fresh Mango Salsa
- Green Papaya Salad
- Mango Shrimp Salad
- Tropical Pineapple Salad
- Pasta Salad With Pineapple
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 1 Cup chopped fresh strawberries
- ▢ 1 Cup diced ripe mango
- ▢ 1 Cup diced kiwi
- ▢ 1 Cup seedless black grapes
- ▢ 1 Cup diced apple
- ▢ 1 Cup diced fresh pineapple
Ingredients For The Dressing
- ▢ Juice of 1 lemon
- ▢ 2 tablespoon honey or maple syrup
- ▢ 1 teaspoon extra virgin olive oil, optional
- ▢ 4 – 5 mint leaves fine chopped
Instructions
- To prepare the dressing combine lemon juice, olive oil and honey. Whisk nicely. Set aside.
- Combine all the fruits in a large bowl. Keep in the fridge before serving.
- Just before serving, pour dressing over the salad. Mix nicely.
- Sprinkle the chopped mint leaves.
- Serve Summer Fruit Salad immediately with a tall glass of homemade iced tea ( see recipe ).
Recipe Notes:
- Avoid using tinned/canned/frozen fruits for the salad. Fresh fruits are the best to make a delicious salad.
- Try to pick sweet and ripe fruits for making this salad.
- Fruit Salad is best enjoyed fresh. Avoid storing it in the fridge for more than few hours.
- You can prepare the salad dressing in advance and store it in the fridge.
Nutrition
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