Thandai is a traditional Indian cooling drink made with milk, nuts, seeds, and aromatic spices. This rich and flavorful beverage is especially popular during festivals like Holi and Maha Shivratri. Thandai recipe is known for its refreshing taste, creamy texture, and natural cooling properties, making it perfect for warm weather.
Origin of Thandai
Thandai originated in North India and has been prepared for centuries as a festive drink. Traditionally made by grinding nuts and spices into a paste, the thandai recipe was valued for its refreshing and energizing qualities. Today, it remains a popular celebratory beverage across India.
Why It’s Loved
This thandai recipe is loved for its unique blend of flavors and cooling effect. The combination of almonds, fennel seeds, cardamom, and saffron creates a rich and aromatic drink that is both delicious and nourishing.
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Thandai Recipe
4
servings15
minutes10
minutes20
kcalIngredients
4 cups milk
10 almonds
8 pistachios
1 tbsp melon seeds
1 tsp poppy seeds (khus khus)
1 tsp fennel seeds
4 –5 cardamom pods
Few saffron strands
3 tbsp sugar (adjust to taste)
1/2 tsp rose water (optional)
Directions
- Soak almonds, pistachios, melon seeds, poppy seeds, and fennel seeds in warm water for 1 hour.
- Grind soaked ingredients with cardamom into a smooth paste.
- Heat milk in a pan and add the prepared paste.
- Add sugar and saffron strands and simmer for 5–7 minutes.
- Let it cool slightly and strain if desired.
- Add rose water and chill before serving.
- Serve cold, garnished with chopped nuts.
Notes
- Serving: Best served chilled during festivals or summer afternoons.
- Storage: Refrigerate up to 2 days.
