Thandai is a traditional Indian drink made with milk, sugar, and a unique spice mix called thandai masala. Follow my thandai recipe to make the best thandai for Holi. Be sure to watch the video!
What is Thandai?
Thandai or sardai means ‘cooling’ in Hindi. Milk is the key ingredient in a thandai, whereas the flavor comes from the thandai masala.
It is a traditional Indian drink for the summer season, packed with nuts spices and infused with the aromatics like saffron and rose. You can make thandai in different flavors as well – kesar thandai, paan flavored thandai, mango thandai, or any other delicious flavor you like.
Apart from Holi, you can enjoy a glass of Thandai at any time of the year. Trust me; your body will thank you for this delight when the mercury soars.
Health Benefits of Thandai according to health experts:
- It is an excellent energy booster especially during the summer season
- It aids in digestion and immensely help in cooling down the body
- It is also a sort of anti-depressant and helps in improving the mood swings.
- It is a fantastic immunity booster and keeps you safe from the heat strokes.
Homemade Thandai Powder
It is a dry masala powder with various nuts, spices, seeds, and aromatics such as saffron and rose.
The best part about the homemade thandai masala is – it is unadulterated.
You are 100% assured about the quality of the drink and its medicinal benefits. And the whole making process is pretty straightforward and fuss-free.
You need only 3 ingredients for this thandai recipe:
Thandai Masala: You can make it at home from scratch or use the ready-made one.
Milk: Full fat milk is the best to make thandai. For a vegan thandai, you can use almond milk.
Sugar: Granulated white sugar. Many thandai pre-mix also has added sugar. So adjust the quantity of sweetener in your thandai accordingly.
Watch Thandai Recipe Video
Serve thandai chilled or add a few ice cubes to the glass before pouring the drink. It is one of those drinks that does not taste good warm, or at room temperature.
After making the thandai, allow it to cool down completely and then keep it in the fridge to chill for at least 1 hour before serving.
More Indian Drink Recipes
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- 500 ml full fat milk
- 2 teaspoon thandai masala (see recipe)
- 1 tablespoon granulated white sugar or to taste
- Combine ¼ cup of room temperature milk with the thandai masala. Mix nicely to dissolve the masala in the milk. Keep it aside.
- Next, add the remaining milk to a saucepan. Turn on the heat. Bring the milk to a boil and then reduce the heat to low. Keep stirring the milk while simmering it over low heat for 5 minutes.
- After 5 minutes, add the thandai and milk paste. Stir to mix it nicely into the simmering milk. Keep the flame at the lowest setting.
- Keep simmering the milk until it thickens a bit and is reduced to almost half of the original amount.
- Once the milk starts thickening, add sugar, and stir to dissolve it into the milk. Turn off the heat. Thandai is ready.
- Filter it into a jug or a wide pan to cool down before keeping it in the refrigerator. Allow it to chill in the refrigerator for at least 1 hour.
- Serve thandai chilled.
- Adjust the amount of sugar according to personal taste preference.
- Allow thandai to cool down before serving. It is best to keep it in the refrigerator for at least 1 hour before serving.
- While boiling the milk you can add saffron strands as well.