Thandai also known as Shardai is basically a sweet, flavorful and cooling milk based Indian drink with a mix of some dry fruits, poppy seeds, melon seeds, spices, saffron, and rose petals. The word ‘Thandai’ means coolness. It is traditionally prepared for Maha Shivaratri and Holi feast and served along with mawa gujiya, so this special festive drink quickly prepare in minutes with thandai powder. It doesn’t have any artificial flavor and colors. I think for the summers, a perfect option to intake milk with full of powdered nuts, spices and saffron.
There are so many variations of Thandai recipe like rose thandai, badam thandai, mango thandai, badam kesar thandai, bhang thandai. This super delicious Thandai recipe will guide you to make little sweet, nutty and little spicy thandai easily at home. You can even stored this in the refrigerator for upto 6 months.
Learn how to make this yummy drink thandai recipe at home in a few simple steps.
Print
Thandai (Holi Special Drink)
- Total Time: 35 mins
- Yield: 5-6 1x
Description
Thandai (Shardai ) is a sweet, flavorful and cooling milk based Indian drink, traditionally prepared during Mahashivaratri and Holi feast with a mix of dry fruits, poppy seeds, melon seeds, spices, saffron, and rose petals.
Ingredients
For Thandai Masala
- ¼ cup almonds (badam)
- ¼ cup cashews (kaju)
- ¼ cup pistachios
- 1 teaspoon poppy seeds (khus-khus)
- 1 teaspoon melon seeds (magaz)
- 1 teaspoon fennel seeds (saunf)
- 1 teaspoon black peppercorns
- 6 green cardamoms (elaichi)
- A pinch of nutmeg (jaiphal)
- ¼ cup edible dry rose petals (optional)
For Thandai
- 1 litre milk
- ½ cup sugar or as per taste
- ¼ teaspoon saffron strands
- Sliced nuts to garnish
- Rose petals to garnish
Instructions
For Thandai Powder
- In a blender jar, combine all the dry ingredients and grind it to make a coarse powder without using water.
- Transfer this mixture to an airtight jar.
- This is the thandai masala, keep it aside. You can store in fridge to be used later.
How to Make Thandai
- In a heavy bottom pan, boil milk on low flame. Stir in between occassionally and let it come to a slight boil for next 5 – 10 minutes.
- Then add the thandai powder, sugar to taste, saffron strands, sliced pistachios/nuts and stir to combine well with the milk. Simmer milk on low flame for 10 – 15 minutes. Turn off the flame. Let the thandai cool at room temperature for 30 minutes.
- Cover and keep it in the fridge for the next 1 – 2 hours.
- When to serve; pour the thandai into serving glasses.
- Garnish with crushed pistachios, sliced almonds and one or two saffron strands or rose petals.
- Serve chilled.
Notes
- You would yield approximately 200 gram of thandai powder here with this quantity of ingredients.
- Always measure the ingredients properly because the proportion makes a big difference in the final taste.
- It should be served chilled. Resting overnight gives the best flavor, so chill it for 4 to 5 hours before serving.
- You can prepare thandai few days in advance. Keep it refrigerated.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Cuisine: Indian
