Thandai is a delicious drink made with milk, flavored with nuts, seeds and spices, and adorned with saffron strands and rose petals. Thandai is enjoyed in the Northern parts of India during the warm summer months and especially on the occasion of Holi.
Prep Time10 minutesmins
Cook Time15 minutesmins
Resting Time1 hourhr
Total Time1 hourhr25 minutesmins
Course: Beverage
Cuisine: Indian, North Indian
Keyword: authentic thandai, thandai for holi, thandai recipe
First blanch the almonds. Soak them overnight or soak in hot water for 15-30 minutes. Then peel the skin.
While the almonds are soaking, you can also soak the other nuts and seeds if you like. This will help to soften them, and make it easier to grind.
Transfer the almonds to a blender along with all ingredients for Thandai paste and make a fine paste. Add milk as needed to make a smooth paste or syrup.
Make Thandai
Add milk to a heavy bottom pan on medium-high heat, and bring to a gentle boil. Add saffron strands to the milk, while it is heating.
Reduce the heat to low, then mix in the thandai paste and sugar. Then add in the rose water. Use a whisk to mix the thandai with the milk. Take off heat.
Let this rest for at least 30 minutes or you can let it cool, and refrigerate it overnight. This helps for the milk to soak in all wonderful flavors.
Strain the thandai. Make sure to take out all the milk from the sieve by pressing the remains.
Serve thandai in glasses. Garnish with saffron strands, dried rose petals, and optimally sliced pistachios. Serve chilled.
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Notes
Color: If you want a stronger yellow color for the Thandai, you can add natural yellow food color or turmeric powder or much more saffron.