Thandai Recipe
Thandai is a traditional Indian drink. Follow my thandai recipe to make the best thandai for Holi with homemade thandai masala.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Drinks
Cuisine: Indian
Servings: 2
Calories: 47kcal
- 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.
Calories: 47kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 1mg | Sugar: 12g | Vitamin A: 1IU | Calcium: 1mg | Iron: 1mg