A flavorful Indian drink; Thandai uses a mix of Indian spices, seeds and nuts with sugar and milk.
It is a popular drink to enjoy during Holi but it is amazing through the summer months!
Indian festivals are spread out over the calendar and each one of them have so many delicious treats to enjoy. Mahashivratri and Holi are popular festivals that are celebrated in February and March.
The first is in honor of Lord Shiva and the second is the celebration of colors. And both these festivals has one common recipe; Thandai.
Mahashivratri also has some delicious Sabudana Khichdi and Sabudana Vada. And Holi is celebrated with Gujiya and Dahi Vada along with Thandai. These recipes each celebration so special and amazing!
And not just the festivals, Thandai; a milk based drink with spices and nuts is actually amazing throughout the year; especially summers.
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What is Thandai
A drink popular for Holi and Mahashivratri; Thandai is a mix of milk, sugar and a special blend of spices, nuts and seeds called Thandai Powder.
A super cooling drink it is the highlight for these festivals. We generally make the masala at home as it is only a mix of black pepper, melon seeds, saunf, poppy seeds, nuts and rose petals.
This is made using a two step recipe. We first boil milk with sugar and a special masala till it all comes together. Then after the flavors are allowed to settle in and the drink is cooled, we enjoy it chilled!
This drink uses the masala which has so many ingredients that are cooling for the body. Combined with milk and rose, the drink is really cooling on hot days and makes a perfect summer drink.
Why this recipe works
- We make this using a home-made thandai masala.
- This drink is made from scratch and tastes fresh and delicious.
- The drink is super refreshing and flavorful.
- It is the king of Holi and Mahashivratri.
- This drink can be spiked up by using some bhang; a popular ingredient during Holi and Mahashivratri.
- Thandai is perfect to enjoy through the summer months.
- It is also a great way to enjoy some spices and milk in one glass.
- The recipe is like a canvas; it can be modified by adding your favorite flavoring.
- Thandai has all the ingredients to make it a healthy and cooling drink.
- We can modify it with sweeteners and toppings quite easily.
Ingredients and Substitutions
- Milk: Whole milk makes the best thandai. Though lower fat content milk works as well, the end result will not be as creamy and thick. Adding some cream works as well, but I do not add any.
- Thandai Masala: Thandai masala is a powdered mix of mixed seeds, nuts, rose petals etc. It comes super handy to make the recipe quickly. I like to make it at home with this Thandai Powder Recipe, but store bought is okay too. I keep away from thandai syrups as they are super heavy on sugar and preservatives.
- Sugar: A little sugar makes the recipe perfect. Thandai is best enjoyed cold and sweet, and sugar is my choice of sweetener for the recipe. However, honey, maple syrup or powdered jaggery works as well.
- Saffron: A few extra strands of saffron make the recipe rich in flavor and color. Skip these if you feel the saffron in the masala is enough.
- Dried Rose Petals: A great ay to top off the thandai, dried rose petals are the best. Moreover, raw fennel, pistachio bits and strands of saffron work well too.
See the recipe card for detailed ingredient information, measurements and nutrition.
How to make this recipe
1- In a pan add milk. It helps to add some water to the pan before adding milk as it keeps the milk from burning.
2- Bring the milk to a boil and add the thandai powder.
3- Mix well and add the sugar as well.
4- Bring everything to a quick boil.
5- In a mortar pestle crush some strands of saffron. Add 2 spoons of the boiling thandai and mix well.
6- Transfer the saffron milk back to the thandai and boil for another couple of minutes.
7- Turn down the heat and let everything cool down. Then transfer to a cup using a fine mesh strainer.
8- Chill the drink till ready to serve. Divide in two glasses and top off with dried rose petals, pistachios, saffron strands and fennel seeds.
Expert Tips and Notes
- Use whole milk as far as possible. It makes a super delicious and thick thandai. However, lower fat milk works too. And so does non-dairy milk.
- The thandai masala is easy to prepare and store in the refrigerator. I like to keep my masala ready all the time. It stays well for months when refrigerated.
- Prepare the drink ahead of time and refrigerate. It tastes best when served cold.
- The extra saffron in the recipe is easy to eliminate. Simply leave it out to make a plain thandai. Or even add something like rose syrup or paan for a flavored drink.
- Straining the thandai is optional but highly recommended. It helps remove all the gritty bits of the masala. Thandai that is not strained will be very gritty.
- Adding hot thandai or milk to saffron strands help release its color and flavor. Moreover, crushing it using a mortar and pestle helps get maximum flavor.
- Adding a couple of drops of kewra essence or rose water works well. However, this is completely optional.
- Making thandai instantly and adding ice to cool it down is an option. However, it waters down the drink and may not taste the same. So make sure there is enough time to refrigerate and cool it down.
Recipe FAQs
Thandai or Sardai is a cooling drink from India. Enjoyed extensively during the festival of Holi, Mahashivratri and through the summer months. It is made using a spice mix that is essentially a blended version of seeds, nuts and flowers. Melon seeds, fennel seeds, cashews, almonds, cardamom pods, rose petals and saffron are the key ingredients in it.
Yes certainly. Simply swap the whole milk with some non-dairy milk. Though all the options of milk work, almond milk is the best. The flavor of almonds from the milk and those of thandai masala are perfect together.
Yes certainly. It is best to let the drink chill for a few hours before serving. So we do make it ahead of time. If we make it right before serving, we need to somehoe chill it quickly and serve.
Thandai masala is an easy recipe to make ahead of time. This Thandai Masala recipe works to make a blend of Indian spices, nuts and seeds.
More Thandai Flavored Recipes
Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!
Thandai ( Spiced Milk Drink)
Ingredients
- 2 cups Whole Milk
- 2 tablespoon Thandai Masala
- 1½ teaspoon Sugar
- 6-7 strands Saffron
- ½ teaspoon Dried rose petals
- ½ teaspoon Raw fennel seeds
Instructions
- In a pan add milk. It helps to add some water to the pan before adding milk as it keeps the milk from burning.2 cups Whole Milk
- Bring the milk to a boil and add the thandai masala.2 tablespoon Thandai Masala
- Mix well and add the sugar as well.1½ teaspoon Sugar
- Bring everything to a quick boil.
- In a mortar pestle crush some strands of saffron. Add 2 spoons of the boiling thandai and mix well.6-7 strands Saffron
- Transfer the saffron milk back to the thandai and boil for another couple of minutes.
- Turn down the heat and let the thandai cool down. Then transfer to a cup using a fine mesh strainer.
- Chill the thandai till ready to serve. Divide in two glasses and top off with dried rose petals, pistachios, saffron strands and fennel seeds.½ teaspoon Dried rose petals, ½ teaspoon Raw fennel seeds
Video
Notes
- Use whole milk as far as possible. It makes a super delicious and thick thandai. However, lower fat milk works too. And so does non-dairy milk.
- The thandai masala is easy to prepare and store in the refrigerator. I like to keep my masala ready all the time. It stays well for months when refrigerated.
- Prepare the thandai ahead of time and refrigerate. It tastes best when served cold.
- The extra saffron in the recipe is easy to eliminate. Simply leave it out to make a plain thandai. Or even add something like rose syrup or paan for a flavored thandai.
- Straining the thandai is optional but highly recommended. It helps remove all the gritty bits of the masala. Thandai that is not strained will be very gritty.
- Adding hot thandai or milk to saffron strands help release its color and flavor. Moreover, crushing it using a mortar and pestle helps get maximum flavor.
- Adding a couple of drops of kewra essence or rose water works well. However, this is completely optional.
- Making thandai instantly and adding ice to cool it down is an option. However, it waters down the drink and may not taste the same. So make sure there is enough time to refrigerate and cool it down.
Ghar ka khana says
Posted at the right time, will try out in holi
Harini R says
Lovely props for the ever popular thandai.
justin says
That is really a good work, you people have done pretty good behind the camera. Perfect captured pictures. Thanks for sharing it with us..