Thandai is a classic Indian summer drink served around the festival of Holi during the spring and summer season. Learn how to make thandai from scratch at home.
Prep Time15 mins
Cook Time20 mins
Cooling Time1 hr
Total Time35 mins
Servings: 5 medium-glasses
For Thandai Powder:
- 1/4 Cup almond (badam)
- 1/4 Cup cashew nuts (kaju)
- 1/4 Cup pistachio
- 1 teaspoon white poppy seeds (khus-khus)
- 1 teaspoon melon seeds (char magaj)
- 1 teaspoon fennel seeds (saunf)
- 1 teaspoon black peppercorns (sabut kali mirch)
- 6 green cardamom (elaichi)
- a pinch of nutmeg (jaiphal)
- 1/4 Cup edible dry rose petals (optional)
Ingredients for Thandai
- 1 litre milk
- Sugar as per taste
- a pinch of saffron
- a fistful of pistachio, chopped
How To Make Thandai Powder:
Combine all the ingredients in a blender. Grind to a coarse powder without using any water. Transfer to a bowl or airtight jar.
At this stage thandai masala is ready and it can be stored in bottle in fridge to be used later.
How To Make Thandai:
To make thandai, boil milk in a saucepan. Simmer the milk for next 5 - 10 minutes over low heat. Stirring occasionally in between.
Add the thandai powder, sugar as per taste, saffron strands, pistachio and stir to combine. Simmer milk over low heat for 10 - 15 minutes. Turn off the heat.
You can sieve the milk or keep it as it is in the fridge for the next 1 - 2 hours.
At the time of serving, pour into serving glasses. Top with crushed pistachios, slivered almonds and one or two saffron strands or rose petals.
Serve Thandai chilled.
- This quantity of ingredients would yield approximately 200 gram of thandai powder.
- If the quantity of milk is less use half of the thandai powder and store the rest in the fridge.
- If you like a smooth thandai sieve the mixture before keeping in the fridge.
- Adding garnish before serving is totally optional.
★ Did you make this recipe? Don't forget to give it a star rating below!