Recipe for Thandai for Holi: How to Make Thandai?

The time has come to unwind, de-stress, and bond over sweets, thandai, and brilliant colours.

Holi elicits feelings of pure delight and exhilaration due to the abundance of colours. Holi, like every other Indian holiday, is incomplete without food, sweets, and beverages. Whether its Holi classics like gujiya, pakoda, or mathri, the colourful holiday isn’t complete without gulpi.

For those who don’t know what thandai is, it’s a Thai drink. Thandai is a traditional beverage that is mostly created during the Holi and Mahashivratri festivals. Dry fruits, milk, whole spices, rose petals, and seeds are used to make this pleasant cooling. People enjoy savouring flavourful thandai, especially when the weather is hot.

In India, homemade thandai is preferred over store-bought instant thandai masala or thandai syrups. So, to assist you, we’ve included a thandai recipe.

Prepare to make this year’s Holi even more enjoyable and flavourful with this Holi special thandai recipe.

Thandai ingredients include:

  • 1 cup water, lukewarm
  • a cold glass of milk
  • 20 – 30 almonds
  • 15-20 cashews or pistachios
  • Poppy seeds, 2 tbsp.
  • 1 1/2 tablespoons of melon seeds
  • 2 tbsp rose water or rose petals, dry
  • Fennel seeds, 1 tbsp.
  • 1 tsp. cayenne pepper
  • 5–6 green cardamom sprigs
  • sugar according to personal preference
  • 1 tbl sp. saffron
  • 1 teaspoon cinnamon

To make Thandai

Start by putting 1 cup of lukewarm water in a basin.

In a mixing bowl, combine all of the almonds and pistachios. If you don’t like pistachios, cashews will suffice.

Toss in 2 tablespoons poppy seeds and 1 1/2 tablespoons melon seeds to the mixing bowl.

2 tablespoons rose water or dried rose petals, whichever you have on hand the rose petals can be ground into a powder.

Finally, add 1 tbsp. fennel seeds and mix well.

To make Thandai Paste, combine the soaked ingredients in a blender.

In a blender, combine the cardamom seeds and cinnamon. Also, adjust the amount of sugar to taste.

In a blender, add a pinch of saffron. It’s not necessary to use saffron.

Blend the mixture until it becomes a smooth paste.

Pour the paste into a mixing basin. If you aren’t going to use it right away, cover it with a lid.

To make Thandai, fill a glass halfway with thandai paste and set aside. As needed, adjust the amount of paste.

Fill the glass with cooled milk. Almond milk or cream milk might be used.

In a separate glass, strain the thandai.

Add gulkand to your serving glass if you like it. Now combine it with the thandai well.

Stir in the ice cubes thoroughly.

Garnish with rose petals, dried fruits, or saffron.

Some Quick Tips: If you want an even stronger chilling effect, use extra fennel seeds.

Reduce the amount of sugar in the mixture if you’re using gulkand.

If you can’t find poppy seeds at the store, cashews can be substituted.

Both cream milk and almond milk are suitable for thandai.

To get a smoother texture, soak the nuts overnight.

The seeds of the poppy plant can be soaked individually.

Visit here for buy thandai powder online from Roopak Stores.