2 years ago

The Thandai recipe is the ideal drink for the Holi and Mahashivratri festivals. Dry nuts are poured into this thick and delectable drink, which is seasoned with fragrant spices. Thandai is a traditional Indian beverage prepared specifically for the Holi celebration in the North Indian states of Uttar Pradesh and Rajasthan. It's a pleasant drink that's full of healthy components like dried nuts and fruits, seeds, and saffron. Here's how to make it according to tradition. This dish is rich, refreshing, and simple to prepare.

Nutritional Advantages of Thandai

  • Detoxifies the Body.
  • Relieves Stress and Anxiety.
  • Boosts Energy Levels.
  • Great source of antioxidants, vitamins, and minerals.
  • Deals with Flatulence.
  • Improves digestion and promote good gut and digestive health.
  • Builds Immunity.
  • Boosts Memory.
  • Enhances Skin Health.
  • Relieves Stress and Anxiety.
  • Improves Bodily Functions and Protects Against Diseases.
  • It also regulates blood pressure and improves eyesight.
  • Gluten Free

Region: Uttar Pradesh and Rajasthan

Nature: Beverage/Drink

Cuisine: Indian

Prep Time: 15 Min

Cook Time: 15 Min

Total Time: 30 Min

Serves: 04

Thandai Masala:




50 gm


40 gm


30 gm

Saffron strands

½ tsp

Melon Seeds (Magaz)

4 tbsp

Whole Cardamom

8-10 no

Poppy Seeds

1 tbsp

Fennel seeds

3 tbsp

Cinnamon stick

1 inch

Black Peppercorns

2 tsp

Nutmeg Powder

¼ tsp

Gulkand /Rose petal jam

2 tbsp

For Thandai:



Whole milk

1 Lit


to taste

Rose water

40 ml

For Garnish:



Dried rose petals

2 tsp

Saffron strands

a pinch

Almond, silver

1 tbsp

Pistachios (silver or powder)

2 tsp

Main Methods:

  1. To Make Thandai Masala Paste

  2. Soak all the ingredients overnight mentioned in the Thandai Masala list except for Gulkand.

  3. You can soak them in hot water for 30 minutes to make them soft and easy to make paste from.

  4. To make a thandai paste, drain out the excess water into a bowl so it can be used when required to make a paste.

  5. Transfer all the soaked ingredients, including gulkand, into a grinding jar.

  6. Grind it as smooth as possible. You may add a little water for grinding if needed.

  7. If you have time, you can make thandai paste using sil batta (grinding stone). Authentically, thandai masala is made on a grinding stone.

  8. When Thandai masala is ready, set it aside.

  9. To Make Thandai Masala Powder

  10. To make thandai masala powder, heat a pan over medium heat.

  11. Add all the ingredients except gulkand one by one into the pans and slightly roast them, so that they become slightly dry and easy to grind.

  12. Put all the ingredients in the grinding jar and make a powder out of them.

  13. You can grind it fine or coarsely, depending upon your choice.

  14. This powdered masala can last for months if stored in an airtight container and in the refrigerator.

  15. To Make Thandai

  16. Pour milk into a heavy bottom pan on medium heat.

  17. Stir it in occasionally and let it come to a slight boil.

  18. Once the milk comes to a full boil, lower the heat, and add the thandai masala paste or thandai powder (whatever you are using), and sugar into it.

  19. Stir well until the sugar dissolves completely.

  20. Cook for 2-3 minutes. Stir frequently.

  21. Check for sugar, add more if required, and stir for a while.

  22. Turn off the flame and let the milk come to room temperature.

  23. When it’s completely at room temperature, add the rose water and stir well.

  24. Let it rest for another half an hour or more, so the milk can absorb all the flavors completely.

  25. Strain the thandai using a sieve into a pitcher.

  26. Keep this pitcher in the refrigerator and chill, preferably overnight.

  27. To serve, pour thandai into glasses and garnish with pistachios, almonds, and rose petals.


  1. The finest way to enjoy Thandai is to serve it cold. So, refrigerate it for at least an hour, ideally overnight.

  2. You can prepare the thandai ahead of time. Keep it in the fridge.

  3. I'm not soaking the saffron threads in boiling milk and instead adding them immediately to the mixture, but you may if you wish.

  4. After the thandai has cooled, add the rose water. You may start with a small amount of rose water, taste it, and then add more.

  5. To alter the tastes if you don't have rose spread or gulkand, add a bit extra rose water and sugar as needed.

  6. Most crucially, thandai masala, whether paste or powder, may be kept in the refrigerator for several days. Powdered masala, in instance, may be kept for months if properly maintained.




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