Thandai recipe

Thandai is a popular drink mix in India, traditionally consumed during the festival of Holi.

Holi is a spring festival that marks the end of winter and the start of summer, and Thandai is a refreshing way to cool down during the hot summer months ahead.

The word “thandai” comes from the Hindi word “thanda,” which means cold. This cooling drink is made by mixing together various spices and nuts, such as cardamom, fennel seeds, almonds, and poppy seeds, with milk and sugar. The mixture is then chilled and served cold, making it perfect for the warm weather.

Not only is it a delicious and refreshing drink, but it also has some health benefits. The spices used in it are believed to help cool down the body temperature, aid digestion, and provide a boost of energy. Additionally, the nuts used are a good source of protein, fiber, and healthy fats.

Overall, it is a beloved beverage in India, especially during the festival of Holi. Its unique blend of spices and nuts make it a delicious and healthy way to beat the summer heat.

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What equipment do I need to make Thandai ?

–Big Bowl

–Mixer Grinder

–Set of teaspoons and tablespoons

–Spatula

–Weighing Scale

–Sauce Pan

What ingredients do I need to make thandai recipe?

For the mix:

Almonds : 8 nos
Cashews : 8 nos
Whole black peppercorns: 13 nos
Green cardamom: 5 nos
Poppy seeds : 1/8 tsp
Fennel seeds : 1/2 tsp
Melon seeds : 1/2 tsp
Saffron : few strands
Water : 80 ml (45 ml in case you want a thicker paste that lasts longer)

For the thandai:

Milk : 160 ml
Thandai mix : 30 grams
Honey : 2 tsp (adjust as per sweetness required)
Saffron : few strands
Rose petals : for garnish

Step-by-step pictures on how to make Thandai recipe?

How to make Thandai recipe?

For the mix:

Add all the ingredients in a bowl.
Let it soak for four hours in the refrigerator
You can boil everything in case you are in a hurry and skip soaking.
Blend everything in a blender.
Store in an air-tight container.

For the thandai:

In a sauce pan, heat up the milk.
Add in the thandai mix and keep stirring on a low flame.
Bring it to a simmering point where the milk is just about to bubble.
Remove from flame and add few saffron strands. I added a pinch of turmeric to make it look visually appealing. It didn’t affect the taste so it’s optional.
Once it comes to room temperature, let it chill in the refrigerator for some time.
Strain the thandai.
Add honey to the glass and pour thandai.
You can add ice cubes if you want.
Garnish with saffron strands and rose petals.
Enjoy!
Don’t forget to adjust the recipe as per the number of glasses. Add 15 ml alcohol per glass according to the recipe given in case you want to make it boozy. Alternatively you can also add bhang to make it even more traditional.

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Frequently Asked Questions about recipe thandai:

What does thandai taste like?

Thandai has a milky, nutty taste with a heady aroma. It has sweet and scented flavors of rose, cardamom, and saffron, along with some pungency from black pepper. Typically made during the Holi Festival and Mahashivratri, Thandai is a popular drink.

How to make thandai mix at home?

Refer to the recipe instructions.

Does thandai contain bhang?

No, thandai does not contain bhang.

Is thandai good for health?

Experts suggest that Thandai can alleviate digestion issues. Nuts are a key ingredient in Thandai, and they are a good source of calcium, fat, protein, and fiber. All of these nutrients can aid digestion and prevent issues such as constipation. Moreover, ingredients like fennel seeds have anti-inflammatory and cooling properties that can help prevent gastric issues.

When to drink thandai?

You can have it anytime. Personally, I prefer having it right after I’ve exhausted myself playing Holi with my cousins.

Recipe for Thandai :

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March 2, 2023

Servings: 2

Prep: 20 min

Cook: 10 min

Total: 20 min

Difficulty: Easy

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Thandai is a popular drink mix in India. The word thandai comes from the Hindi word thanda, which means cold.

By: Alisha Sarkar

Ingredients

For the mix:
Almonds : 8 nos
Cashews : 8 nos
Whole black peppercorns: 13 nos
Green cardamom: 5 nos
Poppy seeds : 1/8 tsp
Fennel seeds : 1/2 tsp
Melon seeds : 1/2 tsp
Saffron : few strands
Water : 80 ml (45 ml in case you want a thicker paste that lasts longer)
For the thandai:
Milk : 160 ml
Thandai mix : 30 grams
Honey : 2 tsp (adjust as per sweetness required)
Saffron : few strands
Rose petals : for garnish

Directions

Step 1 For the mix:
Step 2 Add all the ingredients to a bowl.
Step 3 Let it soak for four hours in the refrigerator
Step 4 You can boil everything in case you are in a hurry and skip the soaking.
Step 5 Blend everything in a blender.
Step 6 Store in an air-tight container.
Step 7 For the thandai:
Step 8 In a saucepan, heat up the milk.
Step 9 Add in the thandai mix and keep stirring on a low flame.
Step 10 Bring it to a simmering point where the milk is just about to bubble.
Step 11 Remove from flame and add a few saffron strands. I added a pinch of turmeric to make it look visually appealing. It didn’t affect the taste so it’s optional.
Step 12 Once it comes to room temperature, let it chill in the refrigerator for some time.
Step 13 Strain the thandai.
Step 14 Add honey to the glass and pour thandai.
Step 15 You can add ice cubes if you want.
Step 16 Garnish with saffron strands and rose petals.
Step 17 Enjoy!
Step 18 Don’t forget to adjust the recipe as per the number of glasses. Add 15 ml alcohol per glass according to the recipe given in case you want to make it boozy. Alternatively, you can also add bhang to make it even more traditional.

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Thandai recipe

What equipment do I need to make Thandai ?

What ingredients do I need to make thandai recipe?