Rich, refreshing, and super easy-to-make, this Thandai recipe is the perfect drink for the festive occasion of Holi and Shivratri.
This thick and luscious drink is packed with dry nuts and flavored with fragrant spices. It’s completely gluten-free, vegetarian, and I promise it’s super addictive!
It’s just one week short of Holi, and all I can think of besides desserts and savory snack is THAND…AI.
What is Thandai
‘Thand’ in Hindi means cold, and therefore thandai refers to ‘a refreshing drink that has a cooling effect.’
It is quite popular in the Northern part of India and is considered as a summer coolant too!
In some places, Thandai is also known as ‘Bhang-thandai.’ Both terms Bhang and Thandai, at times, are mistakenly used interchangeably.
But let me tell you, Bhang is NOT Thandai.
Bhang Thandai or Bhang ki thandai is a mildly intoxicating beverage prepared with the flower heads and buds of cannabis.
It does include some of the ingredients used to make Thandai, but it is not Thandai.
What I am sharing today, is a non-alcoholic heirloom recipe of Thandai from my grandmother’s kitchen (biji). Thandai Recipe
Growing up, our biji (grandmother) prepared a considerable pitcher of Thandai on Holi. Her thandai recipe was a hit in the neighborhood, and everyone just loved it.
For kids, she used to skip some ingredients and would customize the recipe to our liking.
This recipe brings backs so many childhood memories, and its taste and flavor are still afresh in my mouth.
Health Benefits of Thandai
Besides the fact, this Thandai recipe is yum, this luscious thirst quencher is packed with some healthy stuff. It –
- Provides energy – melon seeds, almonds, cashews, and pistachios.
- Boost Immunity – spices like peppercorn, cardamom, cinnamon, and nutmeg.
- Helps fight infection
- It has a cooling effect on the body – fennel seeds, saffron, and rose petals.
- Detoxifies the body – cardamom.
- Aids in digestion too – poppy seeds.
What’s in this Thandai Recipe
To make Thandai masala or Thandai Mix, you will need a blend of 12 aromatic nuts and spices. They are-
» Nuts and spice like Almonds, Cashews, Melon Seeds, Cinnamon, Saffron, Cardamom, Fennel Seeds, Pistachios, Nutmeg, Poppy Seeds, Black Peppercorns, Rose petal jam or gulkand – help boost the flavor quotient of Thandai.
» Milk + water+ Half-n-half – This is going to form the base of our Thandai, therefore, please use half-n-half and milk combo.
» Sugar – to sweeten things up.
» Rosewater – lends a nice rose flavor to this thandai.
The addition of all these nuts and spices to Thandai is what makes it so soothing and refreshing.
P.S. – (The above image is to give an idea of the ingredients used in this recipe. Exact measurements for all the ingredients are listed below)
How to make Thandai Masala
- Transfer almonds, cashews, melon seeds, cardamom seeds, fennel seeds, pistachios, poppy seeds, and black peppercorns to a motor and pestle.
- Pound the spices to a fine powder.
- Add nutmeg powder and cinnamon. Mix to combine.
- Set aside.
How to make Thandai Recipe
1. Soak saffron in warm milk for 10 minutes. Mix and set aside.
2. Meanwhile, combine milk + half-n-half in a large pot.
3. Add sugar.
4. Whisk until well blended.
5. Stir in Thandai Powder.
6. Mix it well.
7. Stir in Rose petal jam or gulkand.
8. Bring the milk mixture to a boil. Keep stirring the thandai. Once the thandai comes to a full boil, take it off the flame.
Allow the Thandai to sit for a while (an hour or more) so that it can soak in all the flavors. Stir in rose water and mix until well blended.
9. Strain the mixture through a sieve.
10. Press the leftover gritty stuff with a spoon and allow the thandai to drain through the sieve.
11. Pour in saffron milk that we had prepared earlier in the recipe. Mix until well blended.
12. Cover the Thandai mix with a plastic cover. Refrigerate for 3-4 hours or overnight.
13. Chilled thandai is ready to be served.
14. Give it a good stir.
15. Pour in glasses.
16. Garnish with slivered almonds, saffron strands and serve chilled.
Cooking tips to make the best Sardai or Thandai Recipe
» Soaking saffron strands in hot milk releases its color and flavor.
» Pour in rose water, after the thandai is cooled. You can go easy on the rose water- taste and then add more.
» No rose spread/gulkand (sweet preserve of rose petals) on hand, no worries. Flavor thandai recipe with double the quantity of rose water. Also, add dried rose petal leaves to Thandai. This will elevate its taste and boost its flavor.
» For an extra boost of flavor, you can dry roast all the nuts and seeds to enhance the flavor.
» Water is optional. But if you find thandai too thick to drink. Add a little water to adjust the consistency to your liking
» Thandai tastes best when served chilled. Therefore, chill it for a few hours or overnight before you plan to serve it.
Now for some faq’s
» What can you use instead of half-n-half? The closest substitute would be full-fat milk. Use 4 cups of whole milk instead.
» Can you make this Thandai recipe vegan? Of course! Simply swap the half-n-half + milk with vegan milk. The rest of the recipe and process remain the same. Almond milk works the best.
» Can’t find poppy seeds? No worries. Leave them out and proceed with the recipe.
» Can you store Thandai masala in the fridge? Absolutely! For a longer shelf-life store Thandai Masala in an airtight jar.
- Sterilize a glass jar.
- Air-dry it completely.
- Transfer the thandai mix or masala to the cleaned jar and store it in your refrigerator. Stays good for a month.
- Whenever you crave for thandai, you can make instant, fresh Thandai using the Thandai masala.
This season, discover the tastiest Thandai recipe infused with a perfect balance of aromatic Indian spices and flavor.
Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
CRAVING FOR MORE, TRY MY OTHER HOLI RECIPES-
Thandai Recipe
INGREDIENTS
- ½ teaspoon Saffron strands
- ¼ cup Warm milk
THANDAI INGREDIENTS
- 2 cups Half and Half (use regular milk)
- 1¾ cup Whole milk
- ¾ tablespoon Rose water
- 1/4 cup Sugar + 2 tablespoons (adjust according to taste)
- ½ cup Water (optional)
THANDAI MASALA INGREDIENTS- YIELDS ¾ CUPS OF THANDAI MIX
- 12 – Almonds
- 12 – Cashews
- 10 – Pistachios
- ¾ teaspoon Black Peppercorns (adjust according to taste)
- 10 – Cardamom Powder (or use 1½ teaspoons of Cardamom Powder)
- 1 teaspoon Poppy Seeds
- 1 teaspoon Fennel seeds (or use 1½ teaspoons of fennel seeds powder)
- 1 tablespoon Melon Seeds (chaar magaz)
- ½ teaspoon Cinnamon powder
- ½ teaspoon Nutmeg Powder
- 1¼ teaspoons Rose petal spread (gulkand)
INSTRUCTIONS
THANDAI MASALA
- Transfer Almonds, Cashews, Melon Seeds, cardamom seeds, Fennel Seeds, Pistachios, Poppy Seeds, and Black Peppercorns to a motor and pestle.
- Pound the spices to a fine powder.
- Add nutmeg powder and cinnamon. Mix to combine. Set aside.
THANDAI PREPARATION
- Soak saffron in warm milk for 10 minutes. Set aside.
- Meanwhile, combine milk + half-n-half in a large pot.
- Add sugar and whisk to combine.
- Stir in Thandai Powder. Whisk it well.
- Stir in Rose petal jam or gulkand.
- Bring the milk mixture to a boil. Keep whisking the thandai. Once the thandai comes to a full boil, take it off the flame.
- Allow the Thandai to sit for a while (an hour or more) so that it can soak in all the flavors. Stir in rose water and mix it well.
- Strain the mixture through a sieve. Press the leftover gritty stuff with a spoon and allow the thandai to drain through the sieve.
- Pour in saffron milk that we had prepared earlier in the recipe. Mix to combine.
- Cover the Thandai mix with a plastic cover. Refrigerate for 3-4 hours or overnight.
- Chilled thandai is ready to be served. Give it a good stir.
- Pour in glasses. Garnish with slivered almonds, saffron strands and serve chilled.
VIDEO
RECIPE NOTES
- Sterilize a glass jar.
- Air-dry it completely.
- Transfer the thandai mix or masala to this jar and store it in your refrigerator.
Very nicely demonstrated and and thanks for sharing all your recipes with us.
You are welcome Preeti:)
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
Thanks Samra!!
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.
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. 🙂
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.
Thanks Nanz! Glad you liked the site! 🙂
Is it possible to make thandai without
Melon seeds??
Thanks for stopping by Priyanka! Melon seeds are the key ingredient in making thandai.
But if you don’t have them on hand then feel free to leave them out melon seeds. Happy Holi!!
Maam, I want to store the thandai masala powder in airtight container for around 6 month. What shall I do?
Thank you Ma’am for introducing such a wonderfull recipe.
Glad to hear that you found the recipe helpful.
Store as you mentioned – in an airtight container.
Sterilize the jar, air dry it completely and store in your refrigerator.
Already tried it during last ganpati maha bhog each and every person who came for darshan liked the delicious thandai..not only this people started asking for d recipe and since people liked it much.. keeping thandai as drink for ganpati maha bhog this year too.
Yamini, thank you for your kind words! That’s so sweet of you. 😍😍
I am glad that everyone loved the recipe. God bless you, dear.
Hi mam today I make this recipe. Thank you mam
You are welcome, Ramya. 😊
Making it for Holi. It’s delicious. Thank you.
Thank you, Anusha.😊
Thanks for sharing the recipe but you missed one important thing. All the ingredients should be soaked overnight preferrably in an earthen pot. Then only all the ingredients will give thier coolent effect.
These soaked ingredients should be then crushed properly so they releases thier juices . After seiveing it mix extract in cool milk and you can add mishri for sweetness.
Thank you for sharing this method with me Garima!
As mentioned in the post this is how my grandma taught us how to prepare Thandai. Therefore, I have shared her way of teaching.
But would love to try the way you have mentioned. Will try it next year for Holi. 😊
I buy your product of thandai, but I don’t know how to ise it please send how to prepare this.
Naazparvein, we do not sell any product through our blog.
Please contact or search online about the product you have bought.
Thank you!
Hi Ruchi,
In your thandai recipe, I’m serving in small earthernware cups not glasses. Your 4 cups of dairy yields 6 glasses. How many ounces per glass?
Also, did you dissolve saffron strands in the entire milk before you boiled it? Thanks
Happy to help, Monika.
1. This recipe yields appx. 38 ounces of Thandai. My 1 glass yields 6 ounces.
2. Milk is dissolved in 1/4 cup of milk.
Do give it a try and share your feedback. 😊
What is half and half ?
Shweta, half an half is 1/2 whole milk and 1/2 heavy cream.
Hi,
I tried your recipe of Thandai this Holi and
everybody loved it. Thank you so much. 😊
It made our day.
Thank you for your kind words, Akansha!
So glad you liked the recipe. 😊
Sirisha,
1. The total dairy mentioned is 4 cups that equals 1 liter + 3/4 cup water.
2. Yes, you can use sunflower seeds or skip that altogether.
Have fun!