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Thandai Recipe

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Thandai is a traditional Indian spiced milk drink, perfect for festive occasions like Holi and Maha Shivaratri. This refreshing beverage combines a rich blend of nuts, seeds, aromatic spices, and rose petals, blended into a flavorful powder and simmered with whole milk and sugar. Served chilled, Thandai offers a cool, creamy, and mildly spiced taste that is both satisfying and nourishing.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: Indian

Ingredients

Thandai Powder Ingredients

  • 40 almonds
  • 2 tablespoons cashews
  • 1 tablespoon poppy seeds (khus khus)
  • 20 black peppercorns
  • 1 tablespoon fennel seeds (saunf)
  • 15 green cardamom pods
  • 1 tablespoon dried rose petals
  • 1 pinch saffron (optional)

Thandai Drink Ingredients

  • 1 litre whole milk (4 cups)
  • ¾ cup Thandai powder (prepared as above)
  • ¼ cup sugar + 2 tablespoons (adjust to taste)
  • Pinch saffron (optional)
  • Ice cubes (optional, for serving)
  • Additional sliced almonds, pistachios, and dried rose petals for garnish

Instructions

  1. Prepare the Thandai Powder: Combine almonds, cashews, cardamom seeds, fennel seeds, poppy seeds, black peppercorns, dried rose petals, and an optional pinch of saffron in a grinder or spice grinder. Grind in short 10-second intervals until the mixture turns into a fine powder. This powder can be prepared ahead and stored airtight in the refrigerator for 2-3 weeks.
  2. Heat the Milk: In a heavy-bottomed pan over medium heat, bring 1 litre of whole milk to a boil, stirring occasionally to prevent the milk from sticking or burning at the bottom.
  3. Soak the Saffron: While the milk is heating, add a little warm milk to the pinch of saffron and let it soak for about 10 minutes to extract a vibrant yellow color and aroma.
  4. Add Flavorings to Milk: Once the milk reaches a boil, reduce the heat to low. Stir in the soaked saffron milk, ¼ cup plus 2 tablespoons sugar (adjust as per taste), and ¾ cup of the prepared Thandai powder. Mix thoroughly until the mixture is smooth and lump-free, using a whisk if necessary. Remove from heat.
  5. Cool and Chill: Allow the Thandai to cool completely at room temperature. Then transfer it to a pitcher and refrigerate for at least 2 to 4 hours or overnight to develop flavors and chill thoroughly.
  6. Serve: To serve, optionally add ice cubes to glasses. Pour the chilled Thandai directly or strain it through a sieve for a smoother texture. Garnish with sliced almonds, pistachios, and dried rose petals. Serve immediately and enjoy the refreshing, spiced drink.

Notes

  • You can adjust the sweetness by varying the amount of sugar based on preference.
  • Soaking saffron in warm milk enhances the color and flavor of the drink.
  • For a smoother Thandai, strain the drink before serving to remove any coarse particles.
  • The Thandai powder can be made in bulk and stored airtight in the refrigerator for up to 3 weeks for convenience.
  • Use whole milk for a richer and creamier taste; milk alternatives may alter flavor and texture.
  • Garnishing with nuts and rose petals adds an authentic touch and a pleasant texture contrast.

Find it online: https://cheftinaskitchen.com/thandai-recipe/