Authentic Homemade Thandai Recipe for Holi & Summer
Learn how to make the perfect traditional Thandai recipe at home. This refreshing summer and Holi special drink is packed with rich nuts and spices.
Ingredients
- Nuts: 10-12 Cashews, 10 Pistachios, and 100 grams of Almonds (soaked separately).
- Whole Spices: 3 Green Cardamoms, a small piece of Nutmeg, 1 tablespoon Fennel Seeds (Saunf), 2-3 strands of Mace (Javitri), and 10 Black Peppercorns.
- Seeds & Flowers: 1.5 tablespoons Dried Rose Petals and 1 teaspoon Poppy Seeds Khus Khus.
- Sweetener: 6 tablespoons Sugar or Rock Sugar / Mishri to taste.
- Dairy: 1 Litre Full-fat Milk boiled and chilled.
- Flavour Enhancers: 10-12 Saffron strands Kesar and Fresh Rose Water.
- Hot water: For soaking the ingredients.
Instructions
- Gather the Spices & Nuts: In a bowl, add your cashews, pistachios, green cardamoms, nutmeg, fennel seeds, mace, dried rose petals, poppy seeds, and black peppercorns.
- Soak the Mixture: Pour completely boiling hot water over these dry ingredients. Cover and let them soak for 1 hour. (Note: If you have time, you can soak them in normal water for 2-3 hours or overnight.)
- Prepare the Almonds: Soak the almonds separately. You can choose to peel the skin off or leave it on before blending.
- Blend into a Paste: Once soaked, transfer the nuts, spices, almonds, and sugar into a mixer grinder. Blend everything until it forms a thick, smooth Thandai paste.
- Prepare the Milk: Take 1 litre of full-fat milk that has been boiled and completely chilled in the fridge. Full-fat milk gives the drink a rich and creamy texture.
- Add Saffron: Add the saffron strands (previously soaked in a little milk) into the chilled milk.
- Mix the Thandai: Add 2 to 3 large spoonfuls of your freshly ground Thandai paste into the chilled milk. (Note: The amount of paste made is enough to flavour up to 3 litres of milk!)
- Final Touch: Stir well, add a splash of fresh rose petal water, and serve chilled. You can add ice cubes if you like it extra cold.