Thandai – Is a traditional Indian beverage, very popular in UP and Rajasthan and made especially during festivals of Holi and also Mahashivratri. Thandai is a refreshing, cooling, delicious, nutritious and easy to make recipe. Thandai is made using dry nuts like almonds, cashews, and pistachios and spices like peppercorns, fennel seeds, poppy seeds, cardamom, and cinnamon. Rose petals and saffron add nice flavor and color to the drink. These ingredients are said to have a cooling effect on the body and hence the name “Thandai”, which means “cooling” in Hindi.

It is quite refreshing to drink and is loaded with some rich ingredients and is a perfect summer cooler. Thandai is also known as Shardai. There are many readymade versions of this drink available in the market, but nothing beats the taste of the homemade Thandai in a traditional way.

Dry Fruits Thandai is best served chilled, so make sure to prepare a few hours before you plan to serve it. Can also be served with snacks.

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How to make Thandai / Energy Drink

PREP TIME: 10 MINS COOK TIME: 15 MINS SOAK TIME : 30 MINS TOTAL TIME: 55 MINS COURSE: BEVERAGES/DRINKS CUISINE: NORTH INDIAN SERVINGS : 5-6

Ingredients

almonds – 25	khus khus (poppy seeds) – 3 tbsp
cashew – 15	pepper corns – 10
pistachios – 1/4 cup	cinnamon stick – 1″
maghaz / melon seeds – 2 tbsp	cardamom – 3-5
milk – 1 liter	dry or fresh rose petals – few
sugar – 1/2 cup (adjust)	funnel seeds (sanf) – 1-2 tsp
saffron strands – few	hot water

Instructions

Soak khus khus, peppercorns, cinnamon, funnel seeds, melon seeds, cardamom, rose petals in 1/2 cup warm water for 30 mins.
Soak almonds, cashews and pistachios separately in hot water for 30 mins.
Remove the skin of almonds, skin comes off easily on soaked almonds.
Grind the soaked ingredients in a blender to make a smooth paste.
Add milk to a heavy bottom pan on medium heat. Let it come to a slight boil.
Add sugar and saffron. Let the sugar dissolve.
Once milk comes to a boil, lower the heat and add the ground paste to it. Use a whisk to mix it all together.
Boil the milk till it reaches to a rolling boil, keep cooking few more minutes.
Turn off the heat and allow the milk to cool down to room temparature.
Transfer it into a container and refrigerate for 4-5 hrs.
It’s been sitting for a while and the milk has absorbed all the flavors, strain the thandai using a sieve or soup strainer.
Press the solid thandai masala that collects into the sieve with the back of a spoon as you strain it- this is to get the maximum flavors out of the spices into the thandai.
Garnish with finely chopped pistachio pieces and few strands of saffron.
Serve chilled.

Tips

Thandai should be served chilled. So chill it for 4 to 5 hours before serving.
You can make thandai few days in advance. Keep it refrigerated.
Vegans can use almond milk instead of regular milk to make this a vegan drink.
Use a fine mesh strainer to strain the thandai. We don’t want pieces of spies coming in our mouth while drinking.

Juicer I used for blending: https://amzn.to/3lYvSom

Step by step photo instructions

Soak khus khus, peppercorns, cinnamon, funnel seeds, melon seeds, cardamom, rose petals in 1/2 cup warm water for 30 mins.
Soak almonds, cashews and pistachios separately in hot water for 30 mins.

3. Remove the skin of almonds. skin comes off easily on soaked almonds.

4. Grind the soaked ingredients in a blender to make a smooth paste. The Juicer I used here..

5. Add milk to a heavy bottom pan on medium heat. Stir in between and let it come to a slight boil.

6. Add sugar and saffron. Let the sugar dissolve.

7. Once milk comes to a boil, lower the heat and add the grinded paste to it. Use a whisk to mix it all together.

8. Boil the milk till it reaches to a rolling boil, keep cooking few more minutes.

9. Turn off the heat and allow the milk to cool down to room temparature.

10. Transfer it into a container and refrigerate for 4-5 hrs.

11. It’s been sitting for a while and the milk has absorbed all the flavors, strain the thandai using a sieve or soup strainer.

12. Press the solid thandai masala that collects into the sieve with the back of a spoon as you strain it- this is to get the maximum flavors out of the spices into the thandai.