Festive Beverage

Thandai is a classic Indian spiced Milk beverage, traditionally enjoyed during Holi and Maha Shivratri. This cooling and aromatic drink is made with a mix of nuts, seeds, and fragrant spices, blended into creamy milk. It’s not just refreshing but also packed with health benefits. According to NDTV Food, Thandai helps cool the body and aids digestion, making it a perfect drink for Indian summers.

Origin Thandai Recipe (Traditional Holi Drink)

Thandai has its roots in North India, especially in Uttar Pradesh and Rajasthan, where it has been consumed for centuries during festivals. This traditional drink is often associated with Holi, the festival of colors, and is sometimes infused with bhang (a cannabis preparation) for a celebratory twist. Historically, it was offered to warriors and saints for its cooling and rejuvenating properties. Read more about Holi traditions on India Today.

What I Love About This Recipe

Thandai is a perfect combination of rich flavors and refreshing coolness. I love how the almonds and cashews add a creamy texture, while the fennel and cardamom bring a unique depth of flavor. The saffron and rose water give it a luxurious touch, making it feel festive and special. Plus, it’s a super customizable drink—you can make it dairy-free, add extra sweetness, or even turn it into a delicious Thandai-flavored dessert!

Also Read : Chef John’s Roman-Style Chicken

Thandai Recipe (Traditional Holi Drink)

Recipe by RecipeWikki

Servings

8

servings

Prep time

1

hour 

Cooking time

3

hours 

Calories

260

kcal

Ingredients

• 3 cups full-fat milk (or almond milk for a vegan version)

• ¼ cup almonds

• 2 tablespoons cashews

• 2 tablespoons pistachios

• 2 tablespoons melon seeds (magaz)

• 2 tablespoons poppy seeds (khus khus)

• 2 tablespoons fennel seeds (saunf)

• 1 teaspoon black peppercorns

• 4-5 green cardamom pods

• 8-10 saffron strands

• 3 tablespoons sugar (or honey)

• 1 tablespoon rose water

• 1 teaspoon dried rose petals (optional)

• ½ teaspoon cinnamon powder (optional)

• Chilled milk or ice cubes (for serving)

Directions

• Soak almonds, cashews, pistachios, melon seeds, poppy seeds, fennel seeds, peppercorns, and cardamom pods in water for 4-5 hours or overnight.
• Drain the soaked ingredients and blend them into a smooth paste with a little milk.
• Heat the remaining milk in a saucepan and add saffron strands. Let it simmer for 2-3 minutes.
• Stir in the prepared spice-nut paste, sugar, and cinnamon powder (if using). Mix well.
• Allow the mixture to cool, then strain it using a fine sieve or muslin cloth.
• Add rose water and dried rose petals for extra flavor.
• Chill in the refrigerator for at least 2 hours.
• Serve cold with ice cubes, garnished with chopped nuts and saffron strands.

Notes

• You can make the Thandai paste in advance and store it in the refrigerator for up to a week.
• Adjust sweetness as per taste or use natural sweeteners like jaggery or honey.
• For a richer taste, replace regular milk with condensed milk.