Thandai is a traditional milk-based healthful drink that is offered to God at Holi and is frequently consumed in North India throughout the summer as an excellent cooling. Thandai receives its coolant properties from the KhusKhus, which is noted for its relaxing and cooling properties. Thandai is a delectable version of KhusKhus or poppy seeds that helps to enhance the immune system, remove acne, promote skin health, and relax the mind.
Thandai Recipe is available in both wet paste and dry powder forms. I’ve included both versions here for your convenience and to encourage you to try them both! In the Paste variant, the nuts and spices are first soaked and ground to a paste with water before being combined with milk.
People all over the world celebrate Holi with beautiful colors and loads of delicious food! Holi celebrations aren’t complete without celebratory delights like gujiya, Malpua, dahi vadas, and, of course, Thandai! It’s the ultimate Holi drink! I never got around to posting the Thandai recipe on the site. This year, I simply had to share this Holi-themed Thandai dish with you! Bhang Thandai is another famous version in northern India, however, this recipe contains no bhang.
Ingredients for Thandai Recipe:
- 1 teaspoon strand saffron
- 1-liter whole milk
- 100 grams of sugar or as per taste
- 2-3 tablespoons rose water
- 40-50 almonds (blanched)
- 20 black peppercorns (whole)
- 4 teaspoons fennel seeds
- 4 teaspoons poppy seeds
- 2 tablespoons watermelon seeds
- 15-20 green cardamom pods
- sliced nuts to garnish
- rose petals to garnish
Instructions for Thandai Recipe:
Making Thandai Masala/Paste:
- Blanch the almonds first. You can soak them overnight or for 15-20 minutes in hot water before peeling off the skin. It would be simple to remove.
- Blend the blanched almonds with peppercorns, fennel seeds, poppy seeds, watermelon seeds, and cardamom pods in a blender.
- Make a smooth paste using the blender. If necessary, add a little milk for grinding. I didn’t include any. Set this aside as the Thandai masala.
- Heat the milk in a heavy-bottomed saucepan over medium heat. Allow it to come to a gentle boil between stirrings.
- While the milk is heating up, remove 2 to 3 tablespoons of it from the pan and place it in a small bowl. Saffron strands should be crushed between your fingers and added to the hot milk. Allow it to sit until it turns a lovely yellow color.
- When the milk begins to boil, reduce the heat and add the Thandai masala. Mix everything together with a wire whisk. Then stir in the sugar until it dissolves. Remove from the heat.
- Stir in the saffron-milk mixture in the pan. Allow the Thandai to sit in this position for 30 minutes.
- After 30 minutes, stir in the rose water. Allow it to rest for another 30 to 60 minutes. This allows the milk to absorb all of the spices’ tastes before straining it.
- After it has sat for a time and the milk has absorbed all of the flavors, pour the Thandai into a pitcher using a sieve.
- As you filter the firm Thandai masala that has accumulated in the sieve, press it with the back of a spoon to extract the most flavor from the spices.
- Chill the pitcher in the refrigerator, preferably overnight.
Pour Thandai into glasses and garnish with chopped nuts such as pistachios, almonds, rose petals, and saffron strands to serve!
Always serve chilled
- Thandai is best served cold. So refrigerate it for 4 to 5 hours, ideally overnight, before serving.
- Reduce the sugar to 1/3 cup if using Gulkand (rose petals preserve). Alternatively, 2 teaspoons of rose water can be added.
- You can make Thandai a few days ahead of time. Store it in the refrigerator.
Combine 1/4 to 1/3 cup of mango pulp, Thandai paste, and milk. Combine thoroughly. Taste and adjust with more milk if necessary.
Mix 1 to 2 teaspoons of sipping chocolate with the milk and Thandai paste. Taste and adjust the sweetness as needed.
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