Thandai – Traditional Indian Summer Drink

Thandai is a popular Indian drink made with milk, nuts, and spices. The word “Thandai” comes from Thanda, meaning “cool” in Hindi. People enjoy this drink during Holi and Mahashivratri. Some add bhang (cannabis paste) for a festive twist, but many prefer the classic non-intoxicating version.

Ayurveda describes Thandai as a natural body coolant. It contains almonds, poppy seeds, fennel, and saffron. These ingredients help digestion, provide energy, and keep the body hydrated. Ancient Indian warriors drank Thandai to stay strong in extreme weather.

Families in North India prepare Thandai using a homemade mix of nuts and spices. It has a creamy texture and a sweet, mildly spiced flavor. People serve it chilled, often garnished with pistachios and rose petals.

Over time, Thandai has evolved. Today, you can find Rose Thandai, Kesar (Saffron) Thandai, and even Chocolate Thandai. Many brands sell instant Thandai powder for quick preparation. Despite these modern versions, the traditional recipe remains a symbol of Indian culture and celebration.

Refreshing, flavorful, and packed with nutrients, Thandai is more than just a drink. It is a festive tradition that brings people together.

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Thandai – Traditional Indian Summer Drink

Author: vikassinghal22634@gmail.com Cuisine: Indian Courses: Bevarage Recipe Keys: Gluten Free Vegetarian Meals

Difficulty: Beginner Prep Time 10 mins Cook Time 5 mins Total Time 15 mins

Servings: 4 Calories: 220Kcal

Best Season: Summer

Description

Thandai is a spiced and nutty Indian drink made by blending milk with almonds, cashews, melon seeds, poppy seeds, and flavorful spices like cardamom, saffron, and fennel. It’s naturally cooling and perfect for warm weather or festive celebrations.

Ingredient

Scale

1/2x 1x 2x 3x

• 2 cup Full-Fat Milk
• 10 Almonds (soaked & peeled)
• 5 Cashews
• 2 tbsp Melon Seeds
• 1 tbsp Poppy Seeds (Khus Khus)
• 5 Black Peppercorns
• 1 tbsp Fennel Seeds
• 3 Green Cardamom Pods
• 2 tbsp Sugar or Honey (adjust to taste)
• 5 Saffron Strands
• 1 tbsp Rose Water
• 2 tbsp Chilled Water (for Blending)
• 2 tbsp Chopped Pistachios (for garnish)

Step-by-Step Instructions

1. Prepare the Thandai Paste:

   • Soak almonds, cashews, melon seeds, poppy seeds, fennel seeds, cardamom, and black peppercorns in water for at least 3 hours.
   • Blend into a smooth paste with 2 tbsp chilled water.

1. Prepare the Milk Base:

   • Heat the milk in a pan and bring it to a slight boil.
   • Add saffron strands and let it infuse for 2 minutes.

1. Mix the Thandai Paste:

   • Stir in the prepared spice-nut paste into the warm milk.
   • Add sugar or honey and mix well.

1. Chill & Serve:

   • Allow the mixture to cool to room temperature.
   • Add rose water and refrigerate for at least 1 hour.
   • Strain if desired and serve chilled, garnished with chopped pistachios and saffron strands.

Nutrition Facts

Servings 4

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Amount Per Serving

% Daily Value *

Total Fat 10.8g17%

Total Carbohydrate 20.4g7%

Dietary Fiber 2.1g9%

Protein 6.5g13%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

✅ For a Vegan Version, use almond milk or oat milk instead of dairy.
✅ Want More Flavor? Add a few drops of kewra water for extra fragrance.
✅ For a Sugar-Free Version, replace sugar with stevia, honey, or dates.
✅ For a Festive Touch, add a pinch of edible silver leaf as garnish.

Keywords: Thandai recipe, Holi special drink, Indian festive drinks, traditional summer drinks