Instant Thandai Recipe

What Is Thandai

Thandai, also known as Sardai, is a traditional North Indian festive drink made with milk and a special Thandai masala—a flavorful blend of dry fruits, nuts, and whole spices. This cooling beverage is particularly popular during Holi and Maha Shivratri, thanks to its digestive and immunity-boosting properties.

The word Thandai comes from the Hindi term Thanda, meaning "cold," perfectly describing its refreshing and aromatic nature. With a rich, nutty taste, drinking Thandai feels like indulging in an Indian dessert in a glass!

When Is Thandai Made 

Thandai, the heavenly sweet, nutty, and mildly spiced Indian drink, is traditionally prepared during Maha Shivratri and Holi, two of India’s most vibrant festivals. During these celebrations, Bhang Thandai (a version infused with cannabis) is sometimes enjoyed for its euphoric effects, adding to the festive spirit.

As a seasonal cooling beverage, Thandai is best served cold during spring and summer, as its blend of nuts, spices, and saffron helps beat the heat and supports digestion and overall well-being. This makes it one of India’s most iconic festive drinks, enjoyed as a refreshing treat during warm weather.

My Memories Of Thandai

Growing up, my next-door aunty would make homemade Thandai powder every spring and stock it for the season. She would mix it with warm almond milk and give it to her children, occasionally sharing it with us. She always said it helps with better sleep when had at night. I fondly remember drinking Thandai with my friends, giggling over our milk mustaches!

Along with Thandai, Haldi Ka Doodh (Turmeric Milk) was another comforting drink we regularly enjoyed. These childhood memories stay with me forever! If you're looking for a festive holiday drink, this Thandai recipe is perfect. 😊

3. Add 4 tablespoons of milk to a small bowl, warm it in the microwave, and soak the saffron in it for 10 minutes.
4. In a thick-bottomed pan, add milk and heavy cream.
5. Then stir in the Thandai powder and sugar. Cook over medium flame and bring to a boil. Reduce the heat and simmer the mixture for 12-15 minutes.
6. Remove from flame and add the saffron milk, rose water, and dried rose petals. Mix well to combine.

7. Cover the pan and let the mixture steep for 1 hour on the kitchen counter to allow the flavors to infuse.
8. Strain the drink to remove any leftover bits from the nuts and spices (optional but recommended), then refrigerate for 3-4 hours or until ready to serve.

Once the milk mixture cools completely, you have three options: Pour the Thandai milkshake into serving glasses, garnish with saffron, sliced pistachios/almonds, and edible rose petals, and add ice cubes if desired. It's so delicious that your guests might finish the whole glass in one gulp!

Alternatively, you can pour the mixture into an ice cream container and freeze overnight to make Thandai Ice Cream, or pour it into popsicle molds or kulfi molds to create refreshing Thandai Ice Pops.

When To Drink Thandai

Though Thandai is typically served cold, some people prefer it warm based on personal preference. It is a quintessential festive drink served during Mahashivratri and Holi and can also be enjoyed as prasad during Navratri or other religious festivals. Thandai is perfect after a meal or before bed.

You can serve it at gatherings, like potlucks, parties, or family brunches, or on special or festive days. In the summer, it’s a great way to beat the heat, stay hydrated, and get a quick energy boost. The refreshing Thandai sharbat cools the body, promotes digestion, and quenches thirst, making it a favorite drink for hot weather.

Holi party menu

If you are hosting a Holi party in your home, be sure to check out these awesome recipes that are just fit for a crowd! For finger foods, Moong Dal Toast, Cheese Corn Balls, and Puff Pastry Samosa are always a HIT idea! Of course, any party is incomplete without Dahi Vada. You can make Sweet Potato Masala Puri and serve it with Tawa Chole. Spinach Rice Pilaf, Mint Pistachio Rice, or Soya Chunks Biryani are great choices for rice dishes.

For desserts, besides this Indian Thandai drink, you can also serve Ras Malai Cake, Shahi Tukda, Rose Sandesh, Gulkand Shrikhand Tarts, Gulab Jamun Malai Kulfi, or/and Paneer Gujiya Shells! You can also check out this Holi Desserts Round-up for ideas. Besides the food, obviously plan to keep lots of organic colors, water balloons, and pichkaris (water guns) for your guests to enjoy this beautiful festival of colors!

If you don’t have melon seeds, you can substitute them with dried seeds from any melon family fruit like cantaloupe, watermelon, honeydew, or pumpkin seeds. Simply wash, sun-dry, and roast them in the oven for 15 minutes at 300°F. If certain spices or nuts are unavailable, feel free to swap them with the closest ingredient or skip them entirely, though this may alter the final flavor.

When making Thandai masala, grind the ingredients to a coarse powder to avoid turning it into a paste. Instead of heavy cream, you can use half & half, condensed milk, creamer, or evaporated milk for a creamy texture. If the Thandai is too thick, add ice cubes or water to thin it out. If making the masala isn’t an option, you can use Thandai essence or Everest Thandai masala powder as a convenient alternative.

Keep in mind that the nutritional facts include nuts, but some of the solid matter from the nuts is strained out and not consumed, so the total calorie count may be lower than what’s listed. Only 1-2 tablespoons of masala are used in the recipe.

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