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aerial shot of thandai in a glass
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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
Cook Time20 minutes
Total Time30 minutes
Course: Drinks
Cuisine: Indian
Servings: 2
Calories: 47kcal
Author: Hina Gujral

Equipment

  • Saucepan
  • Seive/Filter
  • Jug

Ingredients

  • 500 ml full fat milk
  • 2 teaspoon thandai masala (see recipe)
  • 1 tablespoon granulated white sugar or to taste

Instructions

  • 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.

Video

Notes

  • 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. 

Nutrition

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