Holi thandai recipe aka homemade thandai is a rich, healthy and refreshing milk-based Indian beverage which is mostly prepared all over India during festivals like Holi and Maha Shivratri. It is a traditional drink which is thick in texture and full of flavours. This coolant drink is the amalgamation of nuts, seeds, aromatic spices, sugar and milk and it is mostly served chilled. Learn to prepare traditional thandai recipe at home very quickly by following a few easy steps.
Table of Contents
About the recipe
Tips and Suggestions
Health Benefits of Thandai
Frequently Asked Questions
How to make Thandai (step wise photos)
Recipe Card
What is Thandai?
Many people need to be made aware of the term thandai. The word thanda is in hindi which means cool. In short, thandai means a coolant drink. It is also known as shardai aka sardai. According to many people, thandai is Lord Shivaās favourite beverage. So, it is prepared by the devotees during the Mahashivratri festival.
Thandai is a crazily popular north Indian drink which is prepared with different ranges of nuts, seeds, and spices which provide a cooling effect on the body, boost energy and help to grow immunity against bacterial infection.
In the traditional way, first holi thandai paste is made with almond, cashew nuts, pistachio, melon seeds, poppy seeds, rose petals, black pepper, fennel seeds, cinnamon stick, nutmeg, cardamom and saffron. Then the paste is cooked in sweetened milk for some time. After this, the mixture is strained for smoother finishing and refrigerated to become cool. Many people prefer to serve thandai with ice cubes.
Thandai recipe is mostly prepared in two different ways.
Many people call thandai as bhang thandai but both are different. Let me tell you bhang ki thandai is intoxicated with buds of cannabis. It will make you feel high when you drink it. So be responsible and always drink bhang ki thandai within your limits. Last but not the least, bhang thandai is not at all kidās friendly. So make sure it should remain out of reach of kids.
Today, I am going to share the traditional thandai recipe with you which is healthy and prepared without using bhang.
Holi thandai recipe aka homemade thandai is one of my favourite beverages but I always prepare it once a year during the Holi festival. According to me, Holi is a festival of colours, fun and love. In this festival, people forget about all the differences and come together to celebrate and thatās the beauty of Holi. Everyone needs lots of energy to play Holi and dance for so long and nothing can be a better instant energy booster than a glass of thandai.
Homemade thandai is so simple and easy to make. It requires different varieties of ingredients but all of them are easily available in any Indian store or Asian section of the supermarket. The best part of the recipe is that it is highly customizable, and you can prepare it according to your own preference.
Thandai ingredients
Milk: The primary ingredient of the recipe which provides a liquid texture to the beverage.
Sugar: It adds a sweet taste to the drink.
Almond: Almonds are high in fibre, minerals, antioxidants and Vitamin E which helps to control our sugar, pressure and cholesterol.
Cashew nuts: Cashew nuts are rich in fibre, protein and contain good fats.
Pistachios: Pistachios are a great source of fibre and minerals which help to control our sugar, pressure and cholesterol.
Poppy seeds: Poppy seeds are a great source of minerals like copper, manganese etc and contain a good amount of antioxidants and fibre.
Melon seeds: Melon seeds are an excellent source of proteins, vitamins, minerals and omega-6 fatty acids.
Rose petals: Rose petals are a very good source of antioxidants and polyphenols.
Saffron: Saffron contains powerful antioxidants which help to reduce many health issues.
Cardamoms: Cardamoms contain a good amount of antioxidants which helps to increase our immunity system and help to fight against chronic disease.
Cinnamon stick: It contains inflammatory property and a good amount of antioxidants which helps to control blood sugar level and controls from few heart diseases.
Nutmeg: It is good for our digestion, and skin health and helps to detoxify the body.
Black pepper: It contains inflammatory property and a good amount of antioxidants which helps to control blood sugar level and cholesterol level. It helps to control from few cancer diseases as well.
Fennel seeds: It helps to purify the blood, improve skin health and are good for the digestive system as well. It combats bad breath.
Variation in Thandai
Coconut thandai: You can add some desiccated coconut along with the spices and nuts and soak them to prepare the paste. Then you can add the paste to milk and cook it for some time.
Paan thandai: You can add some paan aka beetle with the spice, nuts, seeds mixture and pulse it to a smooth paste. Then mix the paste in warm sweetened milk.
Mango thandai: You can add some mango cubes into the jar of a grinder along with spices, nuts, seeds mixture and pulse it to a smooth paste. Then mix the paste in warm sweetened milk.
Kesar thandai: You can add a big pinch of saffron into the milk and boil it before adding the thandai paste for extra flavour and the colour of stunning saffron.
Holi thandai recipe with step-by-step photos and instructions have been provided in the āInstructionsā section of the recipe. I have included all the tips and tricks below to make the recipe easier for you. But before directly jumping into the recipe, let me share a few interesting facts about the recipe.
Tips to prepare perfect Thandai
- Soak the spices and nuts for at least 6 hours or overnight for better results.
- Grind the masala to a fine smooth paste.
- Always use full-fat milk for the recipe. It gives a richer texture and better taste to the drink.
- You can adjust the amount of sugar according to your taste.
- You can strain the thandai after preparing it for a smooth finish.
- You can adjust the amount of black pepper according to your choice.
Health benefits of Thandai
- It works as an instant energy booster.
- It helps to fight against infection.
- It is high in fibre and good for the digestive system.
- Few ingredients present in thandai help to increase our immunity power.
- It works as a coolant and makes our bodies cool.
Frequently asked Questions
How to make vegan thandai?
You can use almond milk instead of dairy milk to prepare vegan thandai. But donāt cook almond milk like dairy milk. Just add thandai paste, sugar and almond milk into a jar of a grinder and close it. Pulse it for a minute and serve it straight into the glass with some ice cubes.
How to store thandai paste?
After preparing the thandai paste, you can store it in an air-tight container and refrigerate it for 7 days. You can freeze the thandai paste for a month.
What type of milk works best for thandai?
Always use full-fat milk to prepare thandai for the best result.
Can I skip poppy seeds to prepare thandai?
Definitely, you can skip the poppy seeds.
How to make Thandai?
To prepare thandai, first, soak almonds separately in water for half an hour and then remove the skin.
Then take a large bowl and add peeled almonds, cashew nuts, pistachios, melon seeds, poppy seeds, rose petals, saffron, cinnamon stick, cardamoms, fennel seeds, nutmeg and peppercorns, one by one into it. Then add water and cover the bowl. Soak the nuts, spices and seeds for at least 6 hours or for overnight.
Then take a jar of a grinder and transfer the whole content into it. Close the lid and pulse it to a smooth paste and keep it aside.
Take a pan and add milk to it. Cook it on medium-high flame until the milk starts boiling. Put the flame on low and cook it for 8-10 minutes and then add sugar to it. Allow the milk to boil one more time and turn the flame to low.
Add the thandai masala paste to the milk and mix it thoroughly. Cook it on low flame for another 4-5 minutes and then switch off the flame. Allow the thandai to stand for 30 minutes to release some heat.
Then with the help of a strainer strain the thandai for a smoother finish. But straining the thandai is completely optional. If you like the fibre-rich thandai then skip this step. Now cover the thandai and refrigerate it for a few hours. The Holi thandai recipe is ready to serve now.
Many Holi recipes have already been shared in my previous posts. You may check a few of them like
Gujiya
Shankarpali
Instant jalebi
Atta ladoo
Dahi vada
Instant dhokla
Baked mathri
Masala makhana
..And Many moreā¦
Ingredients:
1 cup = 250 ml
For the thandai masala
- Ā¼ cup Almond
- Ā¼ cup Cashew nuts
- Ā¼ cup Pistachios
- Ā¼ cup Melon seeds
- 2 tablespoons Poppy seeds
- 2 tablespoons Rose petals
- 1 tablespoon Fennel seeds
- 1 big pinch Saffron
- 1-inch Cinnamon stick
- 8 Cardamoms
- Ā¼ Nutmeg
- 1 teaspoon Peppercorns
- 1 cup Water to soak the nuts
Other ingredients for thandai
- 2 litres full-fat Milk
- 1 cup Sugar
- 10-12 Saffron streaks for garnishing
- 5-6 Rose petals for garnishing
- 1 teaspoon chopped Pistachio for garnishing
- 1 teaspoon chopped Almonds for garnishing
Instructions:
- First, soak Ā¼ cup almonds separately in enough water for 1 hour and then remove the skin.
- Take a large bowl and add peeled almond, Ā¼ cup cashew nuts, Ā¼ cup pistachios, Ā¼ cup melon seeds, 2 tablespoons poppy seeds, 2 tablespoons rose petals, 1 tablespoon fennel seeds, 1 big pinch of saffron, 1-inch cinnamon stick, 8 cardamoms, Ā¼ nutmeg and 1 teaspoon peppercorns, one by one into it.
- Add 1 cup water and cover the bowl. Soak the nuts, spices and seeds for at least 6 hours or for overnight.
- Take a jar of a grinder and transfer the whole content into it. Close the lid and pulse it to a smooth paste and keep it aside.
- Take a pan and add 2 litres of milk to it. Cook it on medium-high flame until the milk starts boiling. Put the flame on low and cook it for 8-10 minutes.
- Add 1 cup sugar to the pan and mix it well. Allow the milk to boil one more time and turn the flame to low.
- Add the thandai masala paste (Step 4) into the milk and mix it thoroughly.
- Cook it on low flame for another 4-5 minutes and then switch off the flame. Allow the thandai to stand for 30 minutes to release some heat.
- With the help of a strainer, strain the thandai for a smoother finish. But straining the thandai is completely optional. Now cover the thandai and refrigerate it for a few hours. The Holi thandai recipe is ready to serve now.
Note: If you like the fibre-rich thandai then skip this step.
Serving Instruction
Pour the refrigerated Holi thandai straight into the glasses. Garnish it with some chopped nuts, saffron streaks and rose petals. Serve chilled and add some ice cubes if you like. Enjoy every sip of the delicious and refreshing Holi drink to cool off.
How to store Thandai?
After preparing the homemade thandai, you can refrigerate it for 48 hours but not more than that. Just stir it nicely before serving.
Ingredients
1 cup = 250 ml
For the thandai masala
- Ā¼ cup Almond
- Ā¼ cup Cashew nuts
- Ā¼ cup Pistachios
- Ā¼ cup Melon seeds
- 2 tablespoons Poppy seeds
- 2 tablespoons Rose petals
- 1 tablespoon Fennel seeds
- 1 big pinch Saffron
- 1-inch Cinnamon stick
- 8 Cardamoms
- Ā¼ Nutmeg
- 1 teaspoon Peppercorns
- 1 cup water to soak the nuts
Other ingredients for thandai
- 2 litres full-fat Milk
- 1 cup Sugar
- 10-12 Saffron streaks for garnishing
- 5-6 Rose petals for garnishing
- 1 teaspoon chopped Pistachio for garnishing
- 1 teaspoon chopped Almonds for garnishing
Instructions
- First, soak Ā¼ cup almonds separately in enough water for 1 hour and then remove the skin.
- Take a large bowl and add peeled almond, Ā¼ cup cashew nuts, Ā¼ cup pistachios, Ā¼ cup melon seeds, 2 tablespoons poppy seeds, 2 tablespoons rose petals, 1 tablespoon fennel seeds, 1 big pinch of saffron, 1-inch cinnamon stick, 8 cardamoms, Ā¼ nutmeg and 1 teaspoon peppercorns, one by one into it.
- Add 1 cup water and cover the bowl. Soak the nuts, spices and seeds for at least 6 hours or for overnight.
- Take a jar of a grinder and transfer the whole content into it. Close the lid and pulse it to a smooth paste and keep it aside.
- Take a pan and add 2 litres of milk to it. Cook it on medium-high flame until the milk starts boiling. Put the flame on low and cook it for 8-10 minutes.
- Add 1 cup sugar to the pan and mix it well. Allow the milk to boil one more time and turn the flame to low.
- Add the thandai masala paste (Step 4) into the milk and mix it thoroughly.
- Cook it on low flame for another 4-5 minutes and then switch off the flame. Allow the thandai to stand for 30 minutes to release some heat.
- With the help of a strainer, strain the thandai for a smoother finish. But straining the thandai is completely optional. Now cover the thandai and refrigerate it for a few hours. The Holi thandai recipe is ready to serve now. Note: If you like the fibre-rich thandai then skip this step.
