Check out some popular and traditional Holi recipes, including sweets and desserts, drinks, and snacks. I wish you all a very happy Holi!!!
Recipe card
What is Thandai?
Thandai, also known as Shardai, is a traditional summer drink prepared using almonds (badam), cashews, peppercorns, cardamom seeds, fennel seeds, poppy seeds, watermelon seeds, along with saffron and rose petals, which have a refreshing and cooling effect on the body, and hence the name. During Holi, Bhang (Weed) Thandai - a cannabis-infused drink - is served to cause an intoxicating effect when consumed. Therefore, always ask before consuming any drink during Holi events. Some other popular Thandai flavors that are prepared are Mango Thandai, Rose, and Badam Kesar. Add any fruit puree available during the season to make special summer fruit-flavored Thandai.
Ingredients
Nuts: Almonds (badam) are most commonly used to make badam thandai. Always combine nuts like cashews or pistachios for extra flavor. Poppy seeds or Khas Khas: These are used to give the drink a creamy texture. They are available in the spices section of most Indian stores. But if they are not available, substitute them with cashews. Please be aware that they contain traces of opiates and hence can generate false positives during drug tests. Spices: Cardamom seeds are commonly used for flavor, peppercorns for heat, and fennel seeds for cooling effects. You may increase or decrease the spices and adjust depending on how strong you prefer the flavors in the drink. Saffron: Enhances the flavor. Rose: Adds floral fragrance and flavor to the drink. Milk: Base of the drink. Use full-fat milk for best results. Check out the recipe card for the full list of ingredients.
How to make thandai at home?
Prepare the thandai masala or powder.
Soak almonds or badam overnight in hot water for 20 minutes before you start making this drink. Peel the almonds, add them to the blender or mixie jar along with cashews, peppercorns, cardamom pods, fennel seeds, poppy seeds, watermelon seeds, dried rose petals, saffron, and blend it to a coarse powder or add 2 or 3 tablespoon of milk and make a paste. Thandai masala is ready.
Thandai drink
Add milk to a heavy bottom pan on medium heat and let it come to a boil. Switch the flame to low, add sugar and thandai masala, and whisk it. Let the sugar dissolve completely. Switch off the flame. Let it sit for 60 minutes. Cover it and refrigerate for 4 to 5 hours or overnight for the best result. This allows the milk to get infused with all the flavor even before we strain it. Strain the thandai into a pitcher or vessel using a sieve or filter. Press down the solid masala left in the sieve using the back of the spoon to extract all the milk and get the maximum flavor. Till you are ready to serve, put it back in the refrigerator and chill. To serve, simply pour the mixture into a Matka or kullad (an earthen drinking cup) or serving glass and garnish with pistachios, saffron, and rose petals. Happy Holi!!
Tips
Vary the number of nuts, spices, and sugar to taste. I have used whole milk, and it gives the best result. But feel free to use any skim milk, 2% milk, etc. It’s always good to soak the nuts, as this helps to get a smoother and softer texture. If you forget to soak them, soak them in hot boiling water for 20 minutes just before making thandai masala powder. You can use only almonds, cashews, or a combination of almonds and pistachios. Bhang Thandai: Add ½ tablespoon of bhang seed powder along with thandai masala in the recipe.
More Indian drink recipes
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