Easy Thandai Recipe (Refreshing Holi Drink)- 2 Ways
Make authentic Thandai using a 5-minute Thandai powder or traditional wet-paste. This cooling flavored milk is ready to chill in 10 minutes!
Servings: 4
Calories: 233kcal
Equipment
- Spice grinder
Ingredients
For Thandai Masala (Makes about ¼ cup)
- 10 raw almonds or 2 tablespoons almond flour
- 10 raw cashews
- 10 shelled pistachio
- 10 whole black peppercorns
- 10 whole green cardamoms
- 1 teaspoon poppy seeds optional
- ¾ teaspoon fennel seeds
- 1 teaspoon melon seeds skip if unavailable
- 2 tablespoons dried rose petals + 10 extra petals for garnish
- ½ teaspoon saffron + few strands for garnish
For Thandai
- 4 cups milk whole, 2% or Almond milk
- 2 tablespoons granulated sugar adjust to taste - see notes
Instructions
Make Thandai With Thandai Powder
- Grind spices and seeds: Add peppercorns, cardamom, poppy seeds, fennel, melon seeds, saffron, and rose petals to a spice grinder and pulse to a fine powder. Transfer to a bowl.
- Add nuts to make thandai powder: Now add cashews, almonds, and pistachios to the spice grinder and pulse to a fine powder. Combine with the spice powder. Thandai masala is ready.
- Prepare thandai: Pour your choice of milk into a saucepan and heat it on medium heat. When milk is warm, stir in thandai powder and sugar, and stir to combine.
- Cool thandai mix: Bring the milk mixture to a boil, then turn off the heat. Cover with a lid and let it cool for 10 minutes.
- Chill: When cool to the touch, transfer to a jar or measuring cup, cover, and refrigerate the Thandai for 4-6 hours, or overnight.
- Strain: When ready to serve, stir well, then strain the mixture through a sieve into serving glasses. Using the back of a spoon, gently press the residual thandai spices to strain all the milk.
- Serve: Garnish with dried rose petals and finely chopped pistachios (optional).
Make Thandai With Wet Paste (Soaking Method)
- Soak: Cover your whole nuts and spices with warm water and let them soften for at least 4-6 hours or ideally overnight.
- Peel: Slip the skins off the soaked almonds to ensure your Thandai stays stark white and ultra-creamy.
- Grind: Blend the drained ingredients with a splash of milk and saffron until a thick, velvety-smooth paste forms.
- Steep: Stir that fresh paste into your milk and let it rest in the fridge for two hours to allow the floral and spicy notes to fully bloom.
- Strain: Pour the mixture through a fine-mesh sieve for a signature silky finish, then serve it icy cold.
Video
Notes
- Milk: Pick whole milk for the most authentic, creamy Thandai. Pick 2% for a lighter drink. I don't recommend fat-free milk in this recipe.
- Make it Vegan: Use extra-creamy oat milk, cashew milk, or almond milk to keep this recipe 100% vegan.
- Grind separately: Grind the spices and nuts in two batches to prevent over-grinding and oil release.
- 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 for at least 6-8 hours, so the flavors have time to blend.
Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.
Nutrition
Calories: 233kcal | Carbohydrates: 21g | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 24mg | Sodium: 107mg | Potassium: 475mg | Fiber: 3g | Sugar: 15g | Vitamin A: 430IU | Vitamin C: 3mg | Calcium: 327mg | Iron: 2mg