Thandai for Holi (Almond Saffron flavored Milk)
A delicious drink with milk flavored with nuts, seeds and spices. The traditional drink for Holi - the festival of colors.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
- 2 cups Milk preferably pasteurized whole milk, divided
- 1 tbsp Sugar adjust to taste
- 2 tbsp Thandai powder
- 1 tsp Rose Water (optional) or dried rose petals
- 8-10 strands Saffron (Kesar)
- 1 tsp Pistachios sliced, to garnish
Add all ingredients for Thandai powder in a blender and make a fine powder.
Heat 1/4 cup of milk in the microwave. Add saffron strands to it and let it rest for 5-10 minutes.
In the rest of the milk, mix the Thandai powder, sugar and rose water.
After 10 minutes, pour the saffron infused milk in the rest of the milk and stir well. Refrigerate for 30 minutes to 8 hours.
(Optional) Strain the Thandai.
Garnish with sliced pistachios and saffron. Serve chilled.
Raw milk: If using raw milk, boil the whole milk and add the ingredients to it. This will require more cooling time. Let the milk come to room temperature, then refrigerate it.
Boil milk: If you prefer, you can also boil the whole milk and then add Thandai powder, saffron, sugar to it.
Soaking Nuts: Some people like to soak the nuts and poppy seeds before grinding them to a paste. I prefer the powder as it is easier to store. Transfer it to an airtight container and use for a couple of months.
Rose petals: If you have, add 2 tbsp of dried rose petals when making the powder.
Color: If you want a stronger yellow color for the Thandai, you can add yellow food color or much more saffron.