Make it with dairy or almond milk and enjoy this chilled flavor-packed Indian beverage!
What is Thandai?
Thandai is a traditional drink from the northern states of India. The word ’thand’ means ‘cold’, and thandai refers to a refreshing drink with cooling effects.
Thandai pronunciation: ’thund-aa-ee’ This refreshing drink is made with a special blend of nuts, seeds, and spices, including almonds, cashews, pistachios, melon seeds, poppy seeds (khas khas), cardamom, saffron, and rose petals. This blend is stirred in warm milk, then cooled and chilled, and it results in flavorful and fragrant milk that feels like a dessert! It is popularly made to celebrate the festival of colors, called Holi, and Mahashivratri (celebration of Lord Shiva), both of which fall in March. Thandai Benefits: This delicious drink is loaded with ingredients that are good for the body. Nuts and melon seeds provide a boost of energy, poppy seeds and fennel regulate digestion, rose helps cool the body, and peppercorns boost immunity! There are two ways to make thandai. The first one is made by grinding the ingredients into a paste, then cooking it with milk. We are using the second method today, which involves making a dry thandai powder at home. I prefer this recipe since thandai powder can be stored for up to 2 months as opposed to the paste, which stays good for only 4-5 days.
Thandai Ingredients
Let’s take a look at what we need to make the best thandai recipe. Nuts: An assortment of almonds, cashews, and pistachios forms the base for thandai powder. I like a 1:1:1 ratio, but feel free to tweak that to your liking. Seeds: Melon seeds add a nutty flavor along with a protein boost. Poppy seeds add flavor and help regulate digestion during warmer weather. If you cannot find them, skip them as there’s no close substitute. Spices: Peppercorns, fennel seeds, and cardamom provide a sweet-spicy flavor to thandai. For best results, use whole spices for all of these. Aromatics: We’re using the floral combination of dried rose petals and saffron strands to add flavor, color, and cooling properties to this drink. You can find both at an international food store, or online. Milk: I use 2% or whole milk, but feel free to use half and half for a richer thandai. I wouldn’t recommend fat-free milk here. Use almond milk instead for a dairy-free or vegan option. Sweetener: Granulated sugar sweetens this drink to taste. Add more or less depending on your preference. For a sugar-free alternative, stir in 2 teaspoons Erithrytol instead. Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Thandai
Here are the step by step instructions and photos for making this cooling drink:
Step 1: Prepare Thandai Powder
We’ll start by making dry thandai powder by grinding the nuts and seeds in separate batches. Check out the detailed recipe for Thandai Powder or follow the instructions below: Grind seeds and spices: Now add the poppy seeds, melon seeds, peppercorns, fennel, saffron, and cardamom to the spice grinder and pulse to a fine powder. Remove in a bowl and keep aside. (pic 1 & 2) Grind nuts: Add almonds, cashews, and pistachios to the spice grinder and pulse to a fine powder. Scrape the sides in between to prevent over-grinding. Combine with the other powder. (pic 3 & 4) Grinding Tip: We grind the nuts and seeds separately to prevent over-grinding, which causes the nuts to release their oils. This ensures that the powder stays dry and is good to store for months.
Step 2: Combine with Milk
Warm milk: Add the milk of your choice - whole, 2% fat, or almond milk - to a saucepan, and bring it to a simmer over medium-low heat. (pic 5) Combine: Reserve about a teaspoon of Thandai powder for garnish and add the remaining to the warm milk along with sugar and stir well. Turn off the heat.(pic 6)
Step 3: Chill & Serve
Cool & Chill: Transfer the thandai to a pitcher or container so it can cool faster. Once cooled for 10-15 minutes, refrigerator overnight, or for 6-8 hours. (pic 7) Strain and serve: When ready to serve, give it a stir, then strain it through a fine sieve into glasses. Using the back of a spoon, gently press the residual thandai spices to strain all the milk. (pic 8) Garnish with a pinch of thandai powder and a few rose petals and enjoy!
Serving Suggestion
Thandai is best served chilled. Refrigerate it overnight or at least for 6-8 hours for the flavors to develop.
How to Make-ahead for a Party - Here are two ways you can make this in advance:
You can prepare the thandai powder a week in advance and combine it with milk the day before your party and chill overnight.
Alternatively, prepare the thandai 3-4 days ahead of time and chill it in the refrigerator until ready to serve. Remember to stir well before pouring into glasses.
Another way to Use Thandai Powder: Stir in, or sprinkle 1 tablespoon thandai powder over oatmeal (warm or cold), or your chia seed pudding!
How to Store
Thandai: Prepared thandai can be stored in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing thandai as it changes the texture and taste. Thandai powder: You can store dry thandai powder in an airtight container in the freezer for up to 2 months. To re-use, simply thaw the powder in the fridge overnight.
Try a Thandai Variation
Coconut Thandai Recipe: Add 1 tablespoon of desiccated coconut to the powder and enjoy a refreshing glass of coconut thandai. Paan Thandai: Grind 1 tablespoon of gulkand (rose paste) and 2 paan leaves along with 1-2 tablespoons of milk. Stir it in warm milk along with other ingredients. Make it richer: Use half and half for a creamier Thandai.
Recipe Tips & Notes
Milk: Pick whole milk or 2% depending on how rich you like your thandai. I wouldn’t recommend fat-free milk in this recipe.Make it Vegan: Use almond milk to keep this recipe 100% vegan.Grind separately: Grind the spices and nuts in two different batches to prevent the nuts and spices from over-grinding and releasing their oils.Sweeten to taste: This recipe results in a medium-sweet Thandai. Taste it after the sugar dissolves in warm milk, then add more if you like. Make-ahead: The Thandai Masala can be prepared 2-3 weeks in advance. Store it in an airtight container in a cool, dark place and assemble it a day before your party.Multiplying this recipe: Split the thandai ingredients and grind them in batches to prevent the oils from releasing. Chill before serving: For best results, chill thandai overnight or atleast 6-8 hours, which gives it enough time for all the flavors to blend.
Craving for more Holi recipes? Try these: 40+ Vegetarian Recipes for Holi
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