Thandai Recipe – Traditional Holi Drink with Nuts, Spices & Rose
Thandai is a rich, flavorful Indian cold drink made with milk, nuts, spices, and rose petals. Traditionally served during Holi and Maha Shivratri, it's both festive and refreshing.
Ingredients
- 2 cups full-fat milk
- 10 almonds (soaked)
- 5 cashew nuts (optional)
- 1 tbsp poppy seeds (khus khus)
- 1 tbsp fennel seeds (saunf)
- ½ tbsp melon seeds
- 5 black peppercorns
- 4 green cardamom pods
- A pinch of saffron strands (optional)
- 1 tbsp rose water
- 3 tbsp sugar (or to taste)
- Crushed ice (for serving)
- Chopped nuts & dried rose petals (for garnish)
Instructions
- Soak the Ingredients : Soak almonds, cashews, fennel, poppy seeds, melon seeds, peppercorns, and cardamom in water for 1 hour. Peel the almonds after soaking.
- Grind to Paste : Drain and grind all the soaked ingredients with a little milk into a smooth paste.
- Boil the Milk : Heat milk in a saucepan. Once it starts simmering, add saffron and sugar. Stir well until the sugar dissolves.
- Add Thandai Paste : Add the prepared spice-nut paste to the milk. Mix thoroughly and simmer for 2–3 minutes.
- Cool and Strain : Remove from heat. Once slightly cool, strain the mixture using a fine sieve or muslin cloth.
- Add Rose Water : Mix in the rose water and refrigerate for at least 1 hour.
- Serve : Pour chilled Thandai into glasses, garnish with chopped nuts and dried rose petals. Serve cold with crushed ice if desired.
Notes
- Straining the drink helps improve texture and remove coarse particles.
- Adjust sugar to your liking or substitute with jaggery or honey.
- You can make a larger batch and store it in the refrigerator for up to 2–3 days.