Thandai is a traditional drink, popular in the north part of India. Holi, the festival of colors will be here soon and thandai is special drink which is used in holi. It is made with a mix of dry fruits, seeds and a few spices.

  • PREP TIME: 15 mins
  • COOK TIME: 15 mins
  • TOTAL TIME: 30 mins

Ingredients of Thandai

Masala

  • 35-40 almonds blanched
  • 20 black peppercorns
  • 4 tsp fennel seeds
  • 4 tsp poppy seeds
  • 2 tsp watermelon seeds
  • 20 green cardamom pods

Thandai

  • 1 liter milk
  • 1/2 cup sugar 100 grams
  • 2-3 tsp rose water 
  • Saffron
  • sliced nuts
  • rose petals to garnish

How to Make Thandai

  • Soak almonds overnight and then peel off the skin.
  • put almond into blender with peppercorns, fennel seeds, poppy seeds, watermelon seeds and cardamom pods.
  • Grind them. Add little milk for grinding.
  • Add milk to a pan and heat. Stir in between and boil.
  • When milk is getting heated up, remove some hot milk from the pan and transfer to a small bowl.
  • add saffron strands in to the hot milk. Yellow colour comes out.
  • Once milk comes to a boil, lower the heat and add the thandai masala to it.
  • Afterthat add the sugar. Turn off the heat.
  • Add the saffron-milk mixture to the pan and stir.
  • Cool down for 30 minutes.
  • Now add rose water and sit for another 60 minutes.
  • Strain the thandai using a sieve.
  • Press the solid thandai masala that collects into the sieve with the back of a spoon as you strain it.
  • Transfer the thandai bowl to a refrigerator and chill.
  • Garnish with sliced nuts like pistachios, almond, rose petals and saffron strands!