Thandai Recipe- Holi Recipes 2025 | Summer drink
This is an easy-to-make Thandai recipe that you can try during the upcoming Holi festival,
Since this is homemade, doesn't have any additives or preservatives like the store-bought ones.
I have used rose petals, you can also opt for 1/2 tablespoon per glass of fresh Gulkand, but that will make your Thandai a bit sweeter.
This Thandai recipe has been made with soaked nuts & seeds and has been blended with all the spices, saffron & rose petals.
- 600 mg Whole Milk
- 5 Cashews
- 10 Amonds
- 8 Pistachios
- 1 tbsp Melon/ Magaz seeds
- 1 tbsp Poppy seeds (if unavailable you can use cashews 3-4)
- 6 Green cardamoms
- 1/2 Inch Cinnamon stick
- 1 tbsp Fennel seeds
- 5 Black peppercorns
- 3 tbsp Sugar
- 1 pinch Saffron
- 10 Rose petals (or 1/2 Table spoon per serving glass Gulkand)
- Mixed almonds & pistachios for garnishing
- 1
- Soak all the nuts in water for at least 4 hrs. If you don't have that much time, you can soak in hot water for 1 hr.
Also soak the poppy seeds & magaz/Melon seeds together in another bowl of water.
- 2
Drain the water from both soaked nuts & poppy seeds and in a grinder jar add them, if your grinder is not powerful enough to bring the small poppy seeds, you can first hand pound them in a mortar & pestle.
- 3
Add all the ingredients in this jar and grind
- 4
Grind while stirring occasionally with a little milk to make a thick paste. So that there is no dry fruit lump.
- 5
Take the pan, pour in the milk, and bring the milk to a gentle boil then add sugar and the paste.
- 6
Turn the heat off and stir in the mix well.
- 7
Once it cools down cover and refrigerate for 4 hrs or best is over night.
- 8
Once the thandai is chilled, stir it well and filter it with a sieve to remove the spices residue.
- 9
Now pour in a glass, garnish with fresh or dried rose petals, and dry fruits.
If you are using gulkand , mix with a spoon well after adding the thandai.
- 10
Serve chilled
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