Thandai Recipe

Thandai Recipe

It’s just one week short of Holi and what I can think of besides savory snacks is THAND…AI meaning a cool cool drink. Brings back childhood memories and its taste and flavor is still afresh in my mouth. Thandai is a cool and refreshing Indian drink prepared with nuts and flavored with fragrant spices. It’s a popular drink prepared during the festival occasion of Holi.

On the occasion of Holi, our next door neighbor “BIJI “(grandmother) prepared and distributed us Thandai and we as kids sat by her and listened to her stories. This is my BIJI’s recipe and is dedicated to her. Traditionally black peppercorns are added to Thandai recipe but because of us Biji always skipped that and so have I. It’s also referred to as a spicy drink but since I have skipped peppercorns my kids love Thandai and call it the sweety sweet ROSE DRINK 🙂

Soaking saffron strands in hot milk releases its color and flavor. Homemade Thandai masala recipe is shown below. All the nuts, seeds and spices are grounded to a fine paste and added to boiled milk. I like chunkier pieces of nuts in my Thandai  but for my kids I sieve it through a strainer. If you prefer you can strain the drink or enjoy as is.

Thandai Recipe

Once the milk is boiled along with spices and nuts take it off the flame and allow it to cool down. 30 minutes into cooling add rose petal spread and rose water. You can go easy on rose water- taste and then add more. If no rose spread/gulkand (sweet preserve of rose petals) on hand; flavor it with double the quantity of rose water. Adding dried rose petal leaves to Thandai will elevate its taste and give its flavor a boost. Check out other Holi recipes here.

This season discover the tastiest Thandai infused with perfect balance of aromatic Indian spices and flavored with nuts.

HAPPY HOLI!!

Thandai Recipe

Thandai Recipe
Votes: 8
Rating: 4.75
You:
Rate this recipe!
Print Recipe
Traditional Indian drink flavored with nuts and spices usually prepared during festive season.
Servings Prep Time
6 GLASSES 10 MINUTES
Cook Time
20 MINUTES
Servings Prep Time
6 GLASSES 10 MINUTES
Cook Time
20 MINUTES
Thandai Recipe
Votes: 8
Rating: 4.75
You:
Rate this recipe!
Print Recipe
Traditional Indian drink flavored with nuts and spices usually prepared during festive season.
Servings Prep Time
6 GLASSES 10 MINUTES
Cook Time
20 MINUTES
Servings Prep Time
6 GLASSES 10 MINUTES
Cook Time
20 MINUTES
INGREDIENTS
THANDAI INGREDIENTS
  • 2 cups Half and Half (use regular milk)
  • 2 cups Whole milk
  • 1 tablespoon Rose water
  • 1/4 cup Sugar + 2 tablespoon (adjust according to taste)
  • 3/4 - 1 cup Water (adjust accordingly)
THANDAI MASALA INGREDIENTS
  • 1 tablespoon Cashew pieces
  • 1 tablespoon Melon Seeds (magaz)
  • 1/2 teaspoon Saffron strands
  • 1/2-1 teaspoon Cinnamon Powder
  • 1/2 teaspoon Nutmeg Powder
  • 1-2 teaspoon Rose petal spread (gulakand)
  • 1 -1.5 teaspoon Saunf powder (Fennel seeds powder)
  • 1 -1.5 teaspoon Cardamom Powder
  • 1/2 teaspoon Poppy Seeds
  • 10-12 pieces Almonds
  • 10-15 pieces Pistachios
  • 3-4 pieces Black Peppercorns (I skipped these)
CHANGE SERVING SIZE: GLASSES
CHANGE UNITS:
METHOD
  1. Let's assemble out thandai masala ingredients.
  2. I have used half and half and full cream milk. But you can substitute it with full cream milk.
  3. Boil milk in a bowl and soak saffron strands in it.
  4. Allow it to sit for 15 - 20 minutes.
  5. Stir it with a spoon and milk will have a beautiful pale yellow color.
  6. Add all the nuts and spices to a grinder.
  7. Grind it to a fine or chunkier paste.
  8. Boil milk in a thick bottom pan.
  9. When it comes to a full boil, stir in nuts and spices one by one.
  10. Whisk it up so that no lumps remain. Add sugar and keep whisking the liquid. Give it a good boil and take it off the flame. Allow it to cool down.
  11. After 30 minutes stir in saffron flavored milk, rose spread and rose water. If no rose spread available add 2 tablespoon rose water.
  12. Add water and refrigerate this drink for at least 3-4 hours or until chilled.
  13. If you prefer strain the liquid and serve chilled garnished with chopped nuts and saffron strands.
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10 Responses

  1. Priyanka Agrawal says:

    Is it possible to make thandai without
    Melon seeds??

  2. Nanz says:

    Looks yummy! Will try it out for sure. Tried your noodles recipe and was perfect blend of spices and pictures were a great help.Thanks for sharing and maintaining a great website for all.

  3. Rashi says:

    Hello Ruchi,

    To begin with magnificent blog and mouth watering pictures! I live in Singapore and khus khus is banned here. Can u plz tell me the substitute of it. I would love to try this recipe of yours. its looks so yummy and healthy.

    • RK says:

      Thanks for stopping by Rashi! Khus khus can be replaced by Melon seeds, if you can find them in your local stores. If not, you can leave them out totally from the recipe. 🙂

  4. Samra says:

    Hello Ruchi. Wonderful website, easy navigation and very well explained tutorial. Your Thandai recipe was a hit at my potluck yesterday. Everyone was happy and thanks to you.
    Samra from UAE

  5. Preeti says:

    Very nicely demonstrated and and thanks for sharing all your recipes with us.

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