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Thandai Recipe (Flavored Drink for Holi)
Thandai is a delicious drink made with milk, flavored with nuts, seeds and spices, and adorned with saffron strands and rose petals. Thandai is enjoyed in the Northern parts of India during the warm summer months and especially on the occasion of Holi.
Prep Time
10 mins
Cook Time
10 mins
Resting Time
1 hr
Total Time
1 hr 25 mins
Servings: 4
Calories: 177 kcal
Course:
Drinks
Cuisine:
Indian
Ingredients
For Thandai paste
- 2 tablespoon almonds
- 2 tablespoon cashews
- 2 tablespoon pistachios
- 1/2 tablespoon fennel seeds (saunf)
- 1/2 tablespoon Poppy Seeds (Khus khus)
- 1/2 tablespoon Melon seeds (Charmagaz)
- 5 pods Green Cardamom (Elaichi)
- 5 black peppercorns
- 1 tablespoon rose petals
For Thandai
- 1 litre milk preferably pasteurized whole milk, divided
- 6 tablespoon sugar adjust to taste
- 1 teaspoon rose water (optional) or dried rose petals
- 8-10 strands Saffron (Kesar) to garnish
- dried rose petals to garnish
Instructions
Make Thandai Paste
- First blanch the almonds. Soak them overnight or soak in hot water for 15-30 minutes. Then peel the skin.
- While the almonds are soaking, you can also soak the other nuts and seeds if you like. This will help to soften them, and make it easier to grind.
- Transfer the almonds to a blender along with all ingredients for Thandai paste and make a fine paste. Add milk as needed to make a smooth paste or syrup.
Cup of Yum
Make Thandai
- Add milk to a heavy bottom pan on medium-high heat, and bring to a gentle boil. Add saffron strands to the milk, while it is heating.
- Reduce the heat to low, then mix in the thandai paste and sugar. Then add in the rose water. Use a whisk to mix the thandai with the milk. Take off heat.
- Let this rest for at least 30 minutes or you can let it cool, and refrigerate it overnight. This helps for the milk to soak in all wonderful flavors.
- Strain the thandai. Make sure to take out all the milk from the sieve by pressing the remains.
- Serve thandai in glasses. Garnish with saffron strands, dried rose petals, and optimally sliced pistachios. Serve chilled.
Notes
- Color: If you want a stronger yellow color for the Thandai, you can add natural yellow food color or turmeric powder or much more saffron.
Nutrition Information
Calories
177kcal
(9%)
Carbohydrates
26g
(9%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Cholesterol
1mg
(0%)
Sodium
6mg
(0%)
Potassium
205mg
(6%)
Fiber
3g
(12%)
Sugar
19g
(38%)
Vitamin A
39IU
(1%)
Vitamin C
3mg
(3%)
Calcium
61mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 177
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 1mg | 0% |
| Sodium | 6mg | 0% |
| Potassium | 205mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
| Vitamin A | 39IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.