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You are here: Home / Recipes / Drinks / Thandai

Thandai

March 6, 2015 By Manu 7 Comments

Thandai

Today, Indians celebrate Holi, the festival of spring, also known as the festival of colours.  Holi signifies the victory of good over evil and the arrival of spring, but for many people it’s also an opportunity to repair ruptured relationships. During this time, people play, chase and colour each other with dry powder and coloured water… indoors and out on the streets. People visit family and friends to throw colours at each other and share Holi delicacies. One of these is Thandai (also known as Sardai), a drink made with milk, almonds, fennel seeds, melon seeds, poppy seeds, rose petals, pepper, cardamom, saffron and sugar.  It is a really refreshing beverage, perfect to cool you down on a hot summer day.  Thandai is traditionally prepared as an offering to Lord Shiva during Holi and during the festival of Maha Shivaratri.  As I had never made Thandai at home and I wanted to get it right, I asked for help in a wonderful Facebook community called Chef at Large where I recently “met” many wonderful people, all experts in Indian cooking! Thanks everyone for pointing me in the right direction!  The below recipe is a mix of the many recipes I read and it turned out just the way we like it!  It is a very simple recipe and I suggest you bookmark it for the summer months… it will make a great addition to the non alcoholic section of your next party buffet!  Enjoy and Happy Holi to all who celebrate!

Thandai

Thandai

Thandai
5 from 1 vote
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Thandai

Thandai - a refreshing Indian drink made with milk, almonds and spices, perfect to cool you down on a hot summer day and traditionally prepared during Holi.

Course Drinks
Cuisine Indian
Prep Time 1 day
Cook Time 5 minutes
Total Time 1 day 5 minutes
Servings 4
Author Manuela Zangara

Ingredients

  • 1 lt. – 4 cups full fat milk
  • ½ cup almonds whole and peeled
  • 2 ½ tbsp melon seeds char magaz
  • 1 tbsp white poppy seeds khuskhus
  • 1 tbsp fennel seeds
  • ½ tsp cardamom powder
  • 6-8 peppercorns
  • 1 ½ tbsp rose water
  • ½ cup sugar
  • Saffron strands a pinch
  • Pistachios a few to decorate
  • Edible rose petals a handful (optional)

Instructions

  1. Soak the almonds in water overnight.Then drain and set aside.
  2. Soak the melon seeds, poppy seeds and fennel seeds in water for 2 hours.Then drain and keep aside.
  3. Put the milk and sugar in a pot and bring to a boil. Once the sugar dissolves turn off the heat and allow it to cool.
  4. In the meantime, grind the almonds, peppercorns and all the seeds and make a fine paste using 1 cup of water.
  5. Add this paste to the milk and mix well. Then cover and keep aside for at least 1 hour.
  6. Strain the mixture through a fine sieve, pressing down the solids.
  7. Add the saffron strands, rose water and cardamom powder and mix well. Refrigerate until chilled.
  8. When ready to serve, stir the thandai, pour it into glasses and garnish with some chopped pistachios, saffron and edible rose petals (optional).  Serve chilled.

Thandai

Thandai

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  • MUGHLAI LAMB BIRYANI
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  • Aamrakhand

Filed Under: Drinks, Indian, Special Occasions, Street Food Tagged With: almonds, drink, Holi, India, Indian, milk, refreshing, rose water, roses, saffron, Sardai, summer, sweet, Thandai

« Melting Moments with Passion fruit Buttercream
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Comments

  1. Toby @ Plate Fodder says

    March 7, 2015 at 12:21 am

    That looks just all kinds of refreshing … and beautiful.

    curious, you say almonds… are you talking raw dried almonds… or the fresh type still in the green hull?

    Reply
    • Manu says

      March 7, 2015 at 7:28 am

      Hi Toby! Thanks! It’s the dried ones. 🙂

      Reply
  2. Gourmet Getaways says

    March 7, 2015 at 4:00 am

    Can’t wait to try this! With chopped pistachios, not sure if we can wait any longer!

    Julie & Alesah
    Gourmet Getaways xx

    Reply
  3. Lizzy (Good Things) says

    March 7, 2015 at 9:12 am

    Sounds lovely and just the sort of thing I like… but I’m not sure I can have dairy right now. Where did you get the melon seeds?

    Reply
    • Manu says

      March 7, 2015 at 12:40 pm

      Hi Liz! I got the melon seeds from an Indian store, they are called magaz. You could try and make it with almond milk if you can’t have dairy. 🙂

      Reply

Trackbacks

  1. Summer Mocktails Recipe Roundup | The Hungry Goddess says:
    July 19, 2016 at 8:18 am

    […] Thandai from Manu’s Menu […]

    Reply
  2. Eggless Thandai Cookies says:
    October 25, 2017 at 1:25 pm

    […] delicacies. I have already shared with you the recipe for one of the most iconic Holi drinks – Thandai – made with milk, almonds, fennel seeds, melon seeds, poppy seeds, rose petals, pepper, cardamom, […]

    Reply

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