Thandai

Thandai is a popular North Indian drink made during Maha Shivaratri and Holi. It’s an exotic milk based drink with almonds, pistachios, peppercorns, fennel, cardamom, saffron and dried rose petals. On the occasion of Holi, thandai is mixed with ‘bhang’ to make an intoxicating drink. This spiced almond milk is a healthy drink to have especially during summers and its known to have cooling effect on the body.

Thandai is an important part of Holi, the Indian festival of colors. Seeing many thandai posts from fellow bloggers, I got tempted to try this thandai. I referred Sanjeev Kapoor’s recipe and made few changes to suit our taste-buds. The heat has cranked up very high today and this thandai was such a refreshing drink to cool down. Try this fragrant and delicious thandai recipe for this Holi.

Wishing all my friends and readers a a very bright, colorful and happy Holi..!!!

Thandai

Spiced milk with almonds, peppercorn, fennel, cardamom and rose petals

Print Pin Recipe

Servings 2

Prep Time 1 hour hr

Cook Time 15 minutes mins

Resting time 2 hours hrs

Total Time 3 hours hrs 15 minutes mins

Ingredients

• 2 ½ cup full-fat milk
• 3 tbsp sugar
• Few strands saffron
• Few pistachios chopped

For thandai masala

• ¼ cup almonds
• 2 tsp melon seeds
• 3-4 green cardamom
• 6-8 peppercorns
• 2 tsp poppy seeds / khus khus
• 1 tsp fennel seeds / saunf
• ½ tsp dried rose petals

Instructions

• Soak almonds in water for 1 hour. Soak melon seeds, cardamom, peppercorn, poppy seeds, fennel seeds in water for 1 hour.
• Meanwhile boil the milk and add sugar. Simmer till the sugar dissolves. Remove from heat and allow to cool slightly.
• Peel the skin of almonds and grind with melon seeds, cardamom, peppercorn, poppy seeds and fennel to a smooth paste adding water as required.
• Add the ground paste, rose petals and mix well. Cover and refrigerate for 2-3 hours for the flavors to mingle.
• Strain the mixture through a strainer and add saffron. Pour into glasses and garnish with chopped pistachios and serve chilled.

Notes

• You can serve the thandai without straining too.
• If you don’t have dried rose petals, substitute with ¼ tsp rose essence.
• Cashewnuts can be added instead of melon seeds.

Course: Drinks

Cuisine: Indian