Thandai Recipe

Making Thandai brings me pure joy as it combines the rich aroma of cardamom, saffron, and rose petals with the creamy smoothness of milk and ground nuts, creating a blissful symphony of flavors. I love how this traditional drink surprises my taste buds with each sip, while its vibrant blend of spices and fragrances truly makes it a celebratory treat.

My beverage creations tend to be flavorful, but one I truly hold dear is Thandai. Rich in traditions, this Indian drink is a mind-boggling mixture of almonds, cashews, and other nuts; saffron and rose water; and a few spices that takes a person straight to the mind’s eye of Northern India on Holi, the festival of colors.

This drink is so good at being intoxicating that sometimes people even refer to it as the milk of intoxication. Know it.

Drink it. Make it a part of your life.

Thandai Recipe Ingredients

• Almonds: Rich in healthy fats and protein, provide a creamy texture.
• Cashews: Creamy, mildly sweet, source of good fats and magnesium.
• Pistachios: High in protein and antioxidants, add crunch.
• Melon Seeds: Good source of fiber and essential fatty acids.
• Poppy Seeds: Nutty flavor, rich in dietary fiber and minerals.
• Fennel Seeds: Refreshing flavor, aids digestion, rich in antioxidants.
• Black Peppercorns: Spicy kick, boosts metabolism, contains piperine.
• Green Cardamom: Aromatic spice, aids digestion, rich in antioxidants.
• Saffron Strands: Adds fragrance, rich in antioxidants, improves mood.
• Rose Water: Floral aroma, cooling effect, used for flavor.

Thandai Recipe Ingredient Quantities

• 1/4 cup almonds
• 2 tablespoons cashews
• 2 tablespoons pistachios
• 2 tablespoons melon seeds
• 1 tablespoon poppy seeds
• 1 tablespoon fennel seeds
• 10-12 black peppercorns
• 8-10 green cardamom pods
• 1/2 teaspoon saffron strands
• 1 cup sugar
• 1 liter full cream milk
• 1/4 cup rose water
• 1 tablespoon dried rose petals
• 2 tablespoons ghee
• 4-5 cups water (to soak nuts and seeds)
• Ice cubes (optional, for serving)

How to Make this Thandai Recipe

1. Let the almonds, cashews, pistachios, and melon seeds sit in water for a period of 4 to 5 hours or overnight in a dish holding 4 to 5 cups of water.

2. Remove the water and seeds from the soaking nuts, dump them into a blender, and add the following: 1 tablespoon poppy seeds, 1 tablespoon fennel seeds, 1 tablespoon black peppercorns, and 1 tablespoon green cardamom pods.

3. Smoothly blend the paste mixture, adding a little water if the mixture necessitates it to assist in blending. The final result should be a smooth paste.

4. In a small bowl, place saffron strands in 2 tablespoons of warm milk and let them steep. Then set the bowl aside.

5. Warm 2 tablespoons of ghee in a saucepan over medium heat. Introduce the nut and spice paste, and stir it well for 3-4 minutes nonstop.

6. Combine 1 liter of full cream milk with the other ingredients in the saucepan and stir continuously until the mixture reaches a gentle boil.

7. Pour 1 cup of sugar into the milk mixture and stir until the sugar is completely dissolved.

8. Add the saffron milk, rose water, and dried rose petals. Let it all marry together for about 5-7 minutes on a medium flame. You want the spices to flavor the dish, but not so much that they overpower it.

9. Take it off the heat, and allow the Thandai to reach room temperature. Filter the blend through a fine mesh sieve to eliminate any solid remnants.

10. Refrigerate for a few hours. When ready to serve, serve cold with ice cubes if desired and garnish with more rose petals or finely chopped nuts.

Thandai Recipe Equipment Needed

1. Mixing bowl or dish (to soak nuts and seeds)
2. Blender
3. Measuring spoons
4. Small bowl (for steeping saffron)
5. Saucepan
6. Stirring spoon or spatula
7. Fine mesh sieve
8. Refrigerator (for chilling)
9. Serving glasses or cups
10. Ice cube tray (optional, if using ice cubes)

FAQ

• Can I make Thandai without nuts?You can substitute the milk for nuts if you have allergies or want a nut-free version.
• Is it necessary to use saffron in Thandai?If you can’t get saffron, don’t worry; it will still taste great. You can get saffron at most supermarkets and Middle Eastern and Indian grocery stores. In a pinch, use turmeric to give your soup a saffron-like color.
• How can I make Thandai vegan?Replace cow’s milk with almond or coconut milk and ghee with either coconut oil or simply omit it.
• Can I prepare Thandai ahead of time?It is possible to make the masala paste beforehand and keep it in the refrigerator. When it is time to serve, mix it with milk.
• How long can Thandai be stored in the fridge?For 2-3 days, thandai is fine when stored in an airtight container in the refrigerator.
• Is the use of rose water essential?The delicate artistry of traditional flavor is elevated by the addition of rose water. However, if one prefers, this ingredient can easily be omitted or replaced with just a hint of vanilla extract.
• Can I adjust the sweetness of Thandai?Yes, you have the comfort of modifying the quantity of sugar based on what your taste buds prefer. You can also opt for sweetening alternatives like honey or stevia.

Thandai Recipe Substitutions and Variations

1/4 cup almonds – may be replaced with 1/4 cup blanched hazelnuts
8-10 pods of green cardamom—may substitute with 1 teaspoon ground cardamom.
1/4 cup rose water – can be substituted with 1 tablespoon rose essence mixed with 3 tablespoons of water.
1/2 teaspoon saffron strands – can be swapped for 1/4 teaspoon turmeric to color, but the flavor will be different.
1 liter full cream milk – 1 liter almond milk for a dairy-free version

Pro Tips

1. Toasting the Nuts and Seeds Before soaking the almonds, cashews, pistachios, and melon seeds, consider lightly toasting them. Toasting enhances their flavors, adding a richer depth to your Thandai.

2. Grinding Spices Separately For a more intense flavor, grind the black peppercorns and cardamom pods separately to a fine powder before adding them to the paste mixture. This ensures a consistent spice blend throughout the drink.

3. Homemade Rose Water If possible, use homemade rose water for a fresher and more aromatic flavor. Simply simmer fresh rose petals in water to extract the essence.

4. Balancing Sweetness Taste the mixture after adding the sugar and adjust according to your preference. The sweetness can be balanced by adding more milk or a pinch of salt if it seems too sweet.

5. Using a Saffron Soak To maximize the color and flavor of saffron, crush the strands slightly before steeping them in warm milk. This releases more of its vibrant color and aroma into the Thandai.