thandai recipe with step by step photos and video – easy recipe of refreshing thandai drink for the holi festival.
what is thandai
thandai is a traditional drink, popular in the northern parts of india. its made with a mix of dry fruits, seeds and a few spices.
the word “thandai” means that which is cooling or cools and is derived from the word “thanda” which means “cool” in hindi language.
so as the name is, this beverage is cooling for the body. thandai is one of those drinks that is made during holi festival and mahashivratri. bhang (cannabis) thandai is also consumed during both these festivals. since bhang is banned in maharashtra, i cannot make bhaang thandai, but we have had bhaang thandai during one mahashivratri festival while on a spiritual tour in banaras and rishikesh.
the thandai recipe i am sharing is very easy – soak, grind and mix with milk or water. the thandai paste stays good for a week. you can easily make 8 to 9 glasses of thandai with this recipe.
few more tasty recipes for you!
thandai recipe
INGREDIENTS FOR thandai recipe
- 1 cup warm water
- 3 tablespoons almonds (badam) OR 30 grams
- 2 heaped tablespoons pistachios (pista) OR 20 grams pistachios
- 2 tablespoons poppy seeds (khus khus)
- ¼ cup melon seeds OR 30 grams melon seeds
- 2 tablespoons dried rose petals OR 2 tablespoons rose water OR 1 to 2 tablespoons gulkand
- 1 tablespoon fennel seeds (saunf)
- ½ teaspoon whole black pepper (sabut kali mirch)
- 3 to 4 green cardamoms (choti elaichi) - husks removed and seeds kept
- 1 pinch saffron (kesar) - optional
- ½ cup sugar OR 100 grams sugar
- 1 glass chilled milk
- ice cubes as required
- few rose petals or chopped almonds or pistachios for garnish
HOW TO MAKE thandai recipe
preparation for thandai recipe
- in a bowl, pour 1 cup warm water.
- then add almonds, pistachios, poppy seeds (khus khus), melon seeds, dried rose petals, 1 tablespoon fennel seeds and ½ teaspoon black pepper.
- mix very well. cover and keep aside for minimum one hour or 2 hours. if you use water at room temperature, then you can also keep overnight or for 4 to 5 hours.
making thandai paste
- after 1 to 2 hours, pour the whole mixture including the soaking water in a grinder or blender jar. do make sure to use a good grinder or blender.
- add ½ cup sugar, seeds from 3 to 4 green cardamoms and 1 pinch of saffron.
- blend the mixture to a very smooth and fine paste. remove in a bowl and keep aside. you can cover and refrigerate if not using immediately.
making thandai recipe
- to prepare thandai, take about 4 tablespoons of the thandai paste in a glass. add chilled milk. you can also use half-half combination of milk and water.
- mix very well.
- add a few ice cubes.
- garnish with rose petals. you can also garnish thandai with some chopped almonds or pistachios.
- serve thandai immediately. alternatively, you can prepare the thandai drink in a large mug or jug. refrigerate and then serve.
RECIPE VIDEO
RECIPE TIPS
- if using gulkand, then reduce the sugar to ⅓ cup.
- grind the paste very finely, especially if preparing for kids.
- you can even strain the thandai paste if you want.
- you can use peeled almonds if you want. just blanch the almonds separately and then peel them.
- instead of milk, vegans can use almond milk to make thandai.
- the thandai paste keeps well for about a week.
- skip poppy seeds if its not available in your country.
how to make thandai recipe
1. in a bowl, pour 1 cup warm water.
2. then add 3 tablespoons almonds.
3. next add 2 heaped tablespoons pistachios (pista). instead of pistachios, you can also use cashews (kaju).
4. then add 2 tablespoons poppy seeds (khus khus).
5. next add ¼ cup melon seeds (magaz or kharbuja beej).
6. the next ingredient to be added is 2 tablespoons dried rose petals. if you do not have dried rose petals, then add 2 tablespoons rose water or 2 tablespoons gulkand. if you add gulkand, then reduce the sugar to ⅓ cup.
7. now add 1 tablespoon fennel seeds (saunf).
8. then add ½ teaspoon whole black pepper (sabut kali mirch).
9. mix very well. cover and keep aside for minimum one hour or 2 hours. if you use water at room temperature, then you can also keep overnight or for 4 to 5 hours.
10. the thandai mixture after 90 minutes.
making thandai paste
11. now pour the whole mixture including the soaking water in a grinder or blender jar. do make sure to use a good grinder or blender.
12. add ½ cup sugar.
13. then add seeds from 3 to 4 green cardamoms.
14. next add 1 pinch saffron. saffron is optional and you can skip it.
15. grind the mixture to a very smooth and fine paste. remove in a bowl and keep aside. you can cover and refrigerate if not using immediately. no need to add extra water while grinding.
to prepare thandai
17. take 4 tablespoons of the thandai paste in a glass. you can add less or more as per your requirements.
18. add chilled milk. you can also use half-half combination of milk and water. you can even use almond milk instead of milk.
19. mix very well.
20. add a few ice cubes.
21. garnish with rose petals. you can also garnish thandai with some chopped almonds or pistachios.
22. serve thandai immediately. alternatively, you can prepare the thandai drink in a large mug or jug. refrigerate and then serve. while serving later, stir the mixture well and then serve the thandai.
Excellent recipe. I skipped the fennel seeds, kesar and pistachio. despite that the result was awesome. i often refer to your recipes. one thing amazing is that the quantity and proportion of ingredients is just apt! since we do not prefer spicy food, chilly is the only ingredient i reduce..rest i keep in exact proportion and it always works like a miracle! you are a saviour
thanks again adi. felt nice to read your comment. balance in various tastes and flavor is very important in any dish. i am glad that my recipes do have this balance even if some ingredients are removed or reduced. in any indian recipe, spices and chillies can be easily reduced for less spicy food. even we don’t have spicy food. the green chillies i use are not at all pungent or hot. in the market one get both hot chillies and less hot chillies. thanks again.
Very nice recipe. I’m a big fan of ur recipes. All recipes are very easy and very good taste.
thanks radha and glad to know.
Hi Dasssna,
Am a very big fan of Ur blog. Love all your recipes. Have tried lot many. Looking forward to surprise my husband with the thandai tommorw.
Please tell me if there is substitute for melon seeds?? If not can I skip it
I couldn’t get it in the stores here😔
thank you ashwini. there is no substitute for melon seeds. so you can skip them. a close relative is pumpkin seeds, but it will give a different taste, so i would not suggest to add them.
Can we skip the poppy seeds ?
yes you can skip poppy seeds.
Very nice recipe. Should the milk be heated before and then cooled?
Or can we use the milk directly from the tetra packs?
Thank You.
Welcome Shiva. If the milk is pasteurized then you don’t need to boil it. If the milk is raw then you will have to boil it and cool it.
Really Yummy
Thanks Trupti