Thandai served in chilled cups

Thandai Recipe

By Swasthi on June 2, 2022, Comments, Jump to Recipe

Thandai is a refreshing & cooling Indian beverage mostly made during festivals like HOLI & Maha Shivratri. It is a traditional drink & is much popular in the Northern States of India. This delicious & aromatic coolant is made with nuts, seeds, whole spices and milk. Homemade thandai is flavorful & delicious than the one made with store bought thandai masala or syrup. Most of these bottled/packed stuff also have additives or preservatives.


Thandai served in clay cups

Thandai

If you are new to this drink and wondering what is thandai?

Thandai is a popular North Indian drink made with cooling spices, seeds, nuts, rose petals and milk. The word Thanda translates to cool in Hindi. This beverage is believed to be a coolant as most of the ingredients used have a cooling effect on the body. Hence the name thandai.

This beverage is made by soaking and blending all of the ingredients to a paste. This flavorful paste is stirred with the milk to make thandai.

Almonds, poppy seeds and melon seeds form the base of this paste. Spices like fennel seeds & cardamoms infuse the flavors.

Thandai for Holi

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How to Make Thandai (Stepwise Photos)

Preparation

1. Add the soaked and blanched nuts to a blender.

soaked blanched nuts in blender for thandai

2. Next add poppy seeds and magaz seeds. If you do not have a powerful blender then you may soak the poppy seeds separately and make a paste in a mortar & pestle.

seeds powder added to blender to make thandai

3. Add fennel seeds, black pepper, cardamoms, cinnamon and saffron. If using add the rose petals here.

adding spices to blender

4. Make a coarse paste first. Then pour milk and blend.

pouring milk to make thandai paste

5. The smoother the better. If needed add more milk and blend till smooth.

blending thandai masala to a paste in blender

Make Thandai

6. Bring milk to a boil in a pot. Add sugar.

Adding sugar to boiling milk

7. Turn off the stove and add the ground paste and stir well.

adding thandai masala to milk

8. Let it cool down. Cover and refrigerate for atleast 4 hours to overnight.

boiling milk in a pot

9. Give a good mix and filter the thandai.

sieve milk

10. If the nuts are soaked well then all that is left here is only the spices. So no wastage of nuts.

discard the leftover spices

11. We love gulkand in our thandai. So I added them to the serving cups. Then poured the chilled thandai & gave a good mix.

adding gulkand to cups

Garnish with sliced nuts. If you love the flavors of clay pot, then rest it for atleast 45 mins to 1 hour.

thandai recipe for holi

Here are some tips to make a good thandai.

Tips

Soaking Nuts: Always soak the nuts well before blending to minimize the wastage. Soaked nuts blend well giving the drink a smoother texture. If you do not have time to soak, then at least keep them in hot water for an hour before blending.

I prefer to use a combination of nuts – almonds, cashews and pistachios. But you can also substitute one for the other.

Poppy seeds is one of the key ingredient used to make thandai. If you live in a country where it is not sold, then just replace them with a few cashews. You will get the same creamy taste.

Spices like cardamoms, fennel seeds, cinnamon and black pepper are most commonly used. You may skip black pepper if you do not prefer any warming spices.

Saffron can be skipped or reduced here but we are so much used to the flavors so I always prefer to use it.

Make ahead: It is best to prepare this a night before you intend to serve it as the flavors are better infused.

Related Recipes

Recipe Card

Thandai for holi

Thandai Recipe for Holi

Popular Indian chilled beverage made with nuts, seeds, spices and saffron. It is a cooling traditional drink made with nuts, seeds, spices and milk.
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For best results follow the step-by-step photos above the recipe card

Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Servings6
AuthorSwasthi

Ingredients (US cup = 240ml )

  • cups milk (1 liter plus half cup)
  • 20 almonds
  • 10 cashews (substitute with 10 almonds)
  • 15 pistachios (substitute with 5 to 6 almonds)
  • tablespoon melon seeds (magaz)
  • tablespoon poppy seeds (substitute with 8 cashews)
  • tablespoon fennel seeds
  • 12 green cardamoms
  • 1 inch cinnamon
  • 4 to 10 black pepper (adjust to taste)
  • 5 to 6 tablespoons sugar (adjust to taste)
  • 1 pinch saffron (optional)
  • 20 rose petals or 4 to 6 tsps of gulkand
  • 2 tablespoons sliced nuts for garnish
  • 6 Ice cubes (optional for serving)

Instructions

Preparation

  • Add almonds, cashews & pistachios to a bowl. Pour water and soak them for 4 hours. To quicken this process you can also soak them in hot water for 1 hour.
  • Peel the almond skin and add them to a blender jar along with cashews and pistachios. You can also rub off the pistachios to remove the skin easily.
  • Add melon seeds, poppy seeds, fennel seeds, cardamoms, cinnamon, black pepper, rose petals (optional) and saffron to the blender jar.
  • Blend all of these to a coarse paste. Then pour half cup milk and blend to a very smooth paste.

How to make thandai

  • Bring 4 cups of milk to a boil in a pot. Then add sugar and the thandai masala paste.
  • Turn off the stove and stir well to incorporate the ground paste well with the milk.
  • Cover this and refrigerate for at least 4 hours. Resting overnight gives the best flavors.
  • Place a filter over a pitcher. Pour the thandai and pass it through the filter. Press down the solids to extract all of the milk.
  • Add gulkand to serving glasses and stir in the thandai.

Notes

  • You can also soak poppy seeds, melon seeds and spices.
  • Some blenders don’t really break down the poppy seeds. Easier way to blend them is to soak and make a paste using a mortar and pestle.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Thandai Recipe for Holi
Amount Per Serving
Calories 275 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Cholesterol 18mg6%
Sodium 85mg4%
Potassium 422mg12%
Carbohydrates 27g9%
Fiber 144g600%
Sugar 20g22%
Protein 10g20%
Vitamin A 317IU6%
Vitamin C 2mg2%
Calcium 299mg30%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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© Swasthi’s Recipes

Thandai Recipe

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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Loved the recipe. Perfect!

5 stars
Excellent

5 stars
Every recipe that i try of yours is fabulous including the thandai

5 stars
Thank you for the recipe. It turned out very good. Only thing is we don’t have clay serving cups but tastes delicious even without. 😋

Swasthi
Thank you for your delicious recipes, I love the extra details that you add in each of your recipe which is very helpful.
I tried Thandai today, it was heavenly! I did not add any sugar, I just added a few dates to sweeten the drink. Now this is going to be my goto dessert on a regular basis.
Thank you for making cooking easy.

Hello there
I want to make Thandai without cashews and pistachios. Can I use 4 tbsps poppy seeds? is that a lot? By mistake I soaked 4 tbsps. Will it taste good. Please reply

5 stars
Wow. Looks very yummy. Gonna make it. Thank you for sending.