Thandai, a traditional Indian libation, is commonly associated with the Holi celebration. This refreshing drink is made from a mixture of milk, almonds, and other spices including saffron, cardamom, and fennel seeds. Bhang, a cannabis-infused product that has been believed to have medicinal advantages and is legal in some parts of India, is regularly added to thandai.

Together with other traditional sweets and snacks, Thandai is widely consumed during Holi and is seen as a crucial part of the celebration. Bhang should only be used moderately and where it is permitted, as overuse may have unfavorable effects.

Here are some of the different types of thandai recipes:

Classic Thandai

During the holidays, a traditional Indian beverage called thandai is made. It is a milk, almond, and spice-based cold and energizing beverage. How to make the traditional Thandai at home is as follows:

Ingredients:

1/4 cup cashews
1 tbsp cardamom powder
1/2 cup almonds
1/4 cup pistachios
2 tbsp poppy seeds
2 tbsp fennel seeds
1/4 tsp nutmeg powder
1/4 tsp black pepper powder
1/4 tsp saffron strands
4 cups milk
1/2 cup sugar
ice cubes
rose petals for garnish

Instructions (How to make)

Almonds, cashews, and pistachios should be soaked in water for two to three hours or overnight. After removing them from the water, mix them into a paste.

Poppy seeds and fennel seeds should be added to the blender and ground with the nut paste.

Add the cardamom powder, black pepper powder, nutmeg powder, and saffron threads to the prepared mixture in a large bowl. Mix thoroughly.

Heat the milk on medium in a different pan. Stir in the sugar after adding it.

Whisk the milk thoroughly after adding the nut and spice combination.

To eliminate any lumps or pieces, let the liquid cool fully before straining it through a fine mesh screen.

Rose petals should be used as a garnish. Serve chilled over ice cubes.

Bhang Thandai

Thandai

Bhang thandai is a popular drink in India, especially during the Holi festival. Indian cuisine regularly uses bhang, a kind of cannabis, to make alcoholic beverages and delights. Here’s how to make Bhang Thandai at home:

Ingredients:

1/4 cup cashews
1/2 cup almonds
2 tbsp fennel seeds
1/4 cup pistachios
2 tbsp poppy seeds
1/4 tsp black pepper powder
1 tbsp cardamom powder
1/4 tsp saffron strands
1/4 tsp nutmeg powder
4 cups milk
1/2 cup sugar
1-2 tbsp bhang paste or powder (optional)
ice cubes
rose petals for garnish

Instructions (How to make):

Almonds, cashews, and pistachios should be soaked in water for two to three hours or overnight. After removing them from the water, mix them into a paste.
Poppy seeds and fennel seeds should be added to the blender and ground with the nut paste.

Add the cardamom powder, black pepper powder, nutmeg powder, and saffron threads to the prepared mixture in a big basin. Mix thoroughly.
Heat the milk on medium in a different pan. Stir in the sugar after adding it.

If you’re using bhang paste or powder, mix it in with the milk.

Whisk the milk thoroughly after adding the nut and spice combination.

Allow the mixture to cool completely, then strain it through a fine mesh sieve to remove any lumps or chunks.

Serve chilled over ice cubes and garnish with rose petals.

Kesar Badam Thandai

A variation of the conventional Thandai is the excellent and savory Kesar Badam Thandai. It has a thick, creamy texture because of the addition of saffron, almonds, and milk in its preparation. The following are instructions for making Kesar Badam Thandai at home:

Ingredients:

1/4 cup pistachios
1/2 cup almonds
2 tbsp fennel seeds
1/4 tsp black pepper powder
2 tbsp poppy seeds
1 tbsp cardamom powder
1/4 tsp saffron strands
1/4 tsp nutmeg powder
4 cups milk
1/2 cup sugar
ice cubes
rose petals and chopped nuts for garnish

Instructions (How to make)

Almonds and pistachios should be submerged in water for two to three hours or overnight. After removing them from the water, mix them into a paste.
Poppy seeds and fennel seeds should be added to the blender and ground with the nut paste.

Whisk the milk thoroughly after adding the nut and spice combination.

To eliminate any lumps or pieces, let the liquid cool fully before straining it through a fine mesh screen.

Mix thoroughly after adding the saffron threads to the Thandai mixture.

Using rose petals and chopped nuts as a garnish, serve cold over ice cubes.

MangoThandai

Mango thandai, a delicious variation of the traditional thandai meal, combines the flavors of fresh mango with traditional Indian spices. The following is a simple recipe for mango thandai:

Ingredients:

1 ripe mango, peeled and chopped
1/4 cup sugar
1/2 cup water
1 cup milk
1/4 cup cashews, soaked
1/4 tsp cardamom powder
1/4 cup almonds, soaked and peeled
A pinch of saffron

Instructions (How to make)

Almonds and cashews should be soaked in water for at least one hour. Peel the almonds after draining the water.

Mango chunks, soaked almonds, cashews, and 1/2 cup water should all be put in a blender. Mix until a purée is achieved.

Heat the milk and sugar together in a saucepan until the sugar melts. Wait until it reaches room temperature.

Stir well after adding the mango puree to the milk mixture.

Stir thoroughly before adding the cardamom powder and saffron to the mixture.

The mixture should be chilled for at least an hour in the fridge.

Give the mixture a thorough swirl and then pour it into glasses to serve.

Are you excited to try these Thandai recipes? Comment down below

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