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!
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. 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. 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.
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.
» 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.
Meanwhile, combine milk + half-n-half in a large pot.
Add sugar.
Whisk until well blended.
Stir in Thandai Powder.
Mix it well.
Stir in Rose petal jam or gulkand.
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.
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 until well blended.
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.
» 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.
» 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.
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-
