Thandai Recipe | Holi Special Thandai Recipe | Thandai Powder Recipe
Thandai is a traditional recipe served during festivals like Holi and Mahashivratri. It is the best Indian Cooling Beverage and is also known as Kesariya Thandai. Holi onwards, summer goes on the peak. To Beat the Heat serving of Thandai during Holi is in Tradition.
This is a flavourful refreshing drink. It contains varieties of nuts, poppy seeds, melon seeds, whole pepper, fennel seeds, and rose petals. People make this recipe in different ways. Some places you will get Bhang Wali Thandai too during festivals.
In my recipe, we will make Thandai Powder first. Then we will add it to boiling Full cream milk, chill it, and serve it. In this recipe, I have used almonds, cashews, poppy seeds, fennel seeds, melon seeds, rose petals, whole pepper, cardamom, and a pinch of saffron.
- Poppy seeds are essential in this recipe. If not available, then skip them.
- Cardamom powder is optional, but the flavor of cardamom goes well with milk. So try once.
- You can also use gulkand or rose water in place of dried rose petals. Add gulkand or rose water just before serving.
- You can prepare this powder in a bigger batch. Refrigerate in an air-tight container.
- Prepare it a night before to have all its flavor and benefits.
- Enjoy it during summer evenings or serve them chilled during festivals, parties, and gettogether.
- You can soak the nuts and seeds with water overnight. The next day makes a paste and mixes it in milk. Chill it and serve it. It is the alternative way.
It has a refreshing flavor and taste. That is why nowadays it is a hot selling flavor in Fusion Desserts and Cakes. Even you will get readymade Thandai Masala or Thandai Syrup in the supermarket. They contain chemicals and preservatives. So always recommend making Thandai from scratch at home only.
So this Holi, everyone plays safe Holi and enjoys homemade Thandai with loved ones.
Here is the complete video recipe of the Thandai Recipe :
You may also like to try more Festival Special Recipes :
- Churma Ladoo
- Lapsi | Traditional Gujarati Lapsi Recipe | Churma Lapsi
- Instant Coconut Ladoo Recipe | Nariyal Ke Ladoo Recipe
- For more sweets recipe click here
Do try this Traditional Thandai Recipe, and let me know how it turned out in the comments section. If you like this recipe, then share it with your friends and family and rate the recipe card. Please make sure you follow me on Instagram, Pinterest, Subscribe to my YouTube channel, and Like my Facebook Page to catch my latest updates. Stay healthy and Safe. Happy Cooking!!! Happy Cooking! Happy Holi!
Here is the recipe card of the Thandai Recipe :
- Almonds - ¼ cup
- Cashews - ¼ cup
- Fennel seeds / Saunf - 2 tsp
- Poppy seeds / Khus Khus - 1 tbsp
- Melon seeds - 1 tbsp
- Black Pepper or White Pepper - ¼ tsp
- Cardamom powder - ¼ tsp
- Saffron - a pinch
- Dried Rose petals - 2 tbsp
- Milk - 2 cups / 500 ml
- Thandai Powder - 3-4 tbsp
- Rock Sugar / Sugar - 2-3 tbsp, as per taste
- Take all dry ingredients and make a coarse powder out of it.
- Either hand pound them or use a mixer grinder.
- While grinding in a mixer grinder, powder them on whip/pulse mode.
- Otherwise, nuts will release their oil.
- Refrigerate this Thandai Powder in a sterilized air-tight container.
- Alternatively, soak them overnight in water. Make a paste and mix it in milk.
- To make Thandai, one night before, take 2 cups/ 500 ml of milk.
- Bring one boil. Add 3-4 tbsp of prepared Thandai Powder and sugar.
- Boil it for another one minute.
- Turn off the flame.
- Let it cool down. In between, stir it occasionally.
- Refrigerate it overnight or 3-4 hours.
- Once chilled completely, strain it.
- Squeeze all the milk from soaked Thandai Powder.
- If using gulkand / rose water in place of rose petals, add them at this stage.
- Garnish with almond flakes, saffron strands, or dried rose petals and serve.
Cardamom powder is optional, but the flavor of cardamom goes well with milk. So try once.
You can also use gulkand or rose water in place of dried rose petals. Add gulkand or rose water just before serving.
You can prepare this Thandai Masala in a bigger batch. Refrigerate in an air-tight container.
Prepare it a night before to have all its flavor and benefits.
Enjoy it during summer evenings or serve them chilled during festivals, parties, and gettogether.
You can soak the nuts and seeds with water overnight. The next day makes a paste and mixes it in milk. Chill it and serve it. It is the alternative way of making Thandai.