Thandai is a refreshing Indian drink made with milk and the thandai masala. This thandai masala is a blend of different spices, nuts and flavours – peppercorn, almonds, fennel seeds, poppy seeds, cardamom, saffron and rose! It’s especially served during the festival of Holi.
This homemade version is so much better than the Thandai you get in stores. Thandai is a refreshing summer drink popular in India and is always served during festivals of Holi and also Mahashivratri. It’s also known as Shardai.
ThandaiCourse: DrinksCuisine: IndianDifficulty: Easy
Thandai is made using a number of nuts and spices which are said to have a cooling effect on the body and hence the name “Thandai”, which in Hindi means “cooling”.
- For thandai masala
Almonds – 2 tbsp
Cashews – 2 tbsp
Melon Seeds – 2 tsp
Fennel Seeds – 2 tsp
Poppy Seeds/Khus Khus – 2 tsp
Peppercorns – 5-6
Cardamom – 8 pods
Dried Rose Petals – 2 tsp
Saffron – 12-15 strands
- For thandai milk
Milk – 2 cups
Thandai Masala – 4 tsp
Sugar – 4 tsp
Dry Fruits, Saffron and Rose Petals for garnish
- Add the almonds, cashews, melon seeds, fennel seeds, khus khus, peppercorns, cardamom, dried rose petals and saffron into a mix jar and grind it to a powder.
- Take care not to grind for too long else the almonds and cashews could release their oil. This thandai masala can be stored in an air tight bottle and kept refrigerated.
- To make the thandai, heat milk in a sauce pan. Add the thandai masala and sugar in it and mix well.
- You can serve thandai hot or cold. Garnish with dry fruits, saffron and rose petals while serving.