Thandai
Thandai is a traditional and iconic North Indian summer drink that is both delicious and packed with health benefits. Made with chilled milk and infused with an aromatic blend of nuts, seeds, and spices, Thandai is a flavorful and refreshing treat that is especially popular during festivals like Holi and Mahashivratri. The name “Thandai” comes from the Hindi word “thanda,” meaning “cool,” as this drink is cherished for its cooling properties, making it the perfect beverage for the hot summer months.
What sets Thandai apart from other milk-based drinks is its unique flavor profile, which comes from its rich and wholesome paste or powder. This paste is made with an assortment of ingredients, including almonds, cashews, pistachios, melon seeds, poppy seeds (khus khus), and dried rose petals. These are blended together with spices like fennel seeds, black pepper, cardamom, and saffron to create a fragrant and nutrient-dense mixture. The addition of sugar and a touch of rose water further elevates its flavor, giving it a delightful balance of sweetness and aroma.
Thandai is more than just a tasty drink; it also offers numerous health benefits. The nuts and seeds are a rich source of vitamins, minerals, and healthy fats, providing energy and nourishment. The spices like fennel and black pepper aid digestion, while saffron and rose petals add a cooling effect, making it ideal for hot weather. Traditionally, this drink is served chilled, often garnished with slivers of almonds, pistachios, or a sprinkle of saffron for an indulgent touch.
In some regions, Thandai is also made with an infusion of bhang (cannabis leaves) during Holi, giving it a festive twist. However, the non-alcoholic version remains the most popular and widely consumed.
Thandai is incredibly versatile and can be made in advance by preparing the paste or powder and storing it in an airtight container. When ready to serve, simply mix it with chilled milk, strain it for a smooth texture, and garnish. This makes it a convenient option for festive gatherings or as a cooling treat on a sunny day.
If you’re looking to beat the heat with a drink that’s as flavorful as it is nourishing, Thandai is the perfect choice. Learn how to make this traditional Thandai recipe step-by-step and enjoy the essence of Indian summer in every sip.
Ingredients
Sugar -1/2 cup or according to taste
Saffron -a large pinch
Grind to paste - (After soaking in hot water)
Almonds -10 nos (blanched and skin removed)Pista -10-15 nos(blanched and skin removed)
Cashews -10 nos
Poppy seeds ( khus khus)-2 tbsps
Melon seeds -1 tbsp
Fennel seeds -1 tsp
Peppercorns -10 nos
Dried rose petals -1 tbsp
Cardamom -4 nos
Cinnamon -2 nos
Method
👉Boil the milk add saffron sprigs, sugar and mix well allow it to cool completely.
👉Now soak all the ingredients (except dried rose petals, cinnamon, cardamom)given for grinding in hot water for 1 -2 hours. Drain the water and grind all the ingredients to a very smooth paste adding 1/4 cup milk. (If you want you can strain the paste and then add it to milk).
👉Mix this thandai paste to the cooled milk .
👉 Keep the thandai in fridge.
👉Serve chilled garnished with pistas on top.
Preparation time -1 hour for soaking 15 mins for making thandai
Serves 4-6
Note-
✍️You can use full-fat milk for a rich taste.✍️Always serve chilled.
✍️Add gulkund or fresh rose petals if you don't have dried rose petals. You can add rose water too.
✍️You can make a simple sugar syrup and mix it to the thandai or grind the sugar along with paste and add.
Tags
drinks