Thandai Recipe - How to make thandai - Holi Recipes

Thandai Recipe
Thandai is a very popular drink in North India made during Mahasivarathri and Holi. Last week my north indian neighbour casually was talking about thandai, a special drink made for Holi, when I asked her the recipe she said they just buy the thandai essence, mix it with milk and offer to god and serve it.So I googled around to find the recipe and tried it....The taste still lingers, I just lovvvvved it, yes I loved it soo much.The drink is exotic with saffron flavour and the spices just elevate the flavour of this drink.
Thandai Recipe
It is a refreshing drink especially for summer which acts as a body coolant too. I am sure gona make it often as its simple to make and yummy to drink....It is sure addictive!! :) Cant wait to make it again and enjoy it ! :)
Thandai Recipe

Thandai Recipe - Ingredients

Preparation Time : 30 mins | Cooking Time : 10 mins | Makes: 2 cups
Recipe Reference: TarladalalRecipe Category: Main | Recipe Cuisine: North Indian

Milk - 1/2 liter (2 cups)
Sugar - 1.5 tbsp
Saffron - 6 to 8 strands
Rose essence - 2 drops

To grind to a paste:

Almonds - 20
Poppy seeds - 1 tsp
Fennel seeds - 1 tsp
Cardamom powder - 1/4 tsp
Peppercorns - 10


  1. Take all the ingredients listed under 'to grind' and soak it in water for 30mins.Meanwhile boil milk.
    How to make thandai - Step1
  2. Cool down and add sugar.Take a tbsp of warm milk and soak saffrons in it.Add a tsp of the saffron milk mixture to the milk.How to make kambu koozh - Step2
  3. Peel of the skin of almonds and grind it along with other ingredients to a fine paste.
    How to make thandai - Step3
  4. Then spoon the mixture and add it to the milk.Mix well and set aside for 15mins.Then strain it.How to make kambu koozh - Step5
  5. Discard the residue.Add the remaining saffron milk (which we reserved in step2) to the strained almond milk.Add 2 drops rose essence and refrigerate it for an hr.How to make thandai - Step5
Serve chilled.
Thandai Recipe

My Notes:

Thandai Recipe

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