Thandai: Aromatic, Spiced Milk for Holi and Maha Shivaratri

Happy Holi and here is some Thandai to celebrate it with! 🙂 That’s how I started this post in March 2014. I am updating it today with much better pics and accurate measures for the recipe.    

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In the North India, Holi heralds in spring and is also known as Basant Utsav or Basant Panchami. Known famously the world over as the Indian festival of colours, Holi is celebrated by smearing friends and family with an assortment of colours and then of course, sharing yummy food and drink.

Two famous dishes associated with Holi are Gujjiya and Thandai. Gujjiya is the North Indian version of the Maharashtrian Karanji or the Andhra Kajjikayalu. While the latter use coconut, Gujjiya uses Mava/Khoya or Milk Solids.

While I have not gotten around to make Gujjiya, I made Thandai, the spiced milk from North India containing spices, dry fruits and rose petals. Traditionally served in North India for festivals like Holi and Maha Shivaratri, Thandai (as its name suggests) has a cooling effect on the body, and one that is much needed in the scorching heat of the North Indian plains.

What I will remember after making Thandai at home for the first time (apart from the fact that it was delicious) is how fragrant it is!

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How to Make Thandai

1. Making A Paste of the Dry Fruits
   1. The first thing to do is soak 6 Almonds, 3 Cashews, 10 Pistachios, and 1/2 tbsp Poppy Seeds in 1/4 cup of water for about 1 hour.
   2. Grind the soaked ingredients along with the water they were soaked in and 1 tbsp Gulkand (or 10-12 rose petals) into a smooth paste. If you wish for a lighter coloured Thandai, you can peel the soaked almonds. I used them with the skin.
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2. Making the Spice Powder 
   1. Grind 1/4 tsp cardamom seeds, 1/4 tsp fennel seeds, 1/4 tsp pepper corns, 1/4 tsp nutmeg powder and 1/2″ piece of cinnamon to a coarse powder.
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3. Soaking the Saffron
   1. Soak 2 large pinches of saffron strands in 1 tbsp warm milk for about 10 minutes.
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4. Making Thandai
   1. Over medium heat, bring 2 cups of milk (400 ml) to a boil.
   2. Now, lower heat and let the milk simmer.
   3. Add the cardamom-pepper-cinnamon-nutmeg-fennel powder to the milk, and simmer for 5 minutes.
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   4. Next, add the almond-cashew-pistachio-poppy seeds paste to the simmering milk and mix well.
   5. Turn off the heat.
   6. Finally add the soaked saffron strands and 3 tbsp sugar to the milk.
   7. Mix well.
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   8. Cover and set aside to cool.
5. Serving Suggestions
   1. Refrigerate the Thandai for at least 3 hours. I prefer to leave this drink in the fridge overnight so that the flavours and aromas of the various spices are truly absorbed by it.
   2. Serve chilled Thandai with Gujjiya or Ghevar.

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Recipe for Thandai

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Thandai: Spiced Milk for Holi and Maha Shivaratri

Aruna

Making Thandai at home is so very easy and the result of so delicious that you will not go back to readymade Thandai. The best part of that you can very easily customise the spice mix to suit your palate.

As the name suggest, this drink has a cooling effect on the body, and one that is much needed in the scorching heat of the North Indian plains.

Serve Thandai with some Ghevar and Gujjiyas to have a wonderful Holi!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Soaking Time 1 hour hr

Course Drinks, Snacks

Cuisine Indian, Vegetarian

Servings 4 People

Calories 147 kcal

Equipment

• 1 small bowl
• 1 heavy-bottomed vessel (1 litre capacity)
• Small Grinder
• Spatula
• Glasses to Serve Thandai

Ingredients

  

1x2x3x

• 2 Cups Milk 400 ml
• 2 Pinches Saffron
• 3 tbsp Sugar

To Soak and Grind to a Paste

• 6 Almonds
• 3 Cashews
• 8 Pistachios
• 1/2 tbsp Poppy Seeds
• 1/4 Cup Water
• 1 tbsp Gulkand 0r 10 to 12 Rose Petals

To Grind to a Powder

• 1/4 tsp Cardamom Seeds
• 1/4 tsp Fennel Seeds
• 1/2 ” Stick of Cinnamon
• 1/4 tsp Nutmeg Powder
• 1/4 tsp Pepper Corns

Instructions

 

Making A Paste of the Dry Fruits

• Soak 6 Almonds, 3 Cashews, 10 Pistachios, and 1/2 tbsp Poppy Seeds in 1/4 cup of water for about 1 hour.
• Grind the soaked ingredients along with the water they were soaked in and 1 tbsp Gulkand (or 10-12 rose petals) into a smooth paste. If you wish for a lighter coloured Thandai, you can peel the soaked almonds. I used them with the skin.

Making the Spice Powder

• Grind 1/4 tsp cardamom seeds, 1/4 tsp fennel seeds, 1/4 tsp pepper corns, 1/4 tsp nutmeg powder and 1/2″ piece of cinnamon to a coarse powder.
• Soaking the Saffron
• Soak 2 large pinches of saffron strands in 1 tbsp warm milk for about 10 minutes.

Making Thandai

• Over medium heat, bring 2 cups of milk (400 ml) to a boil.
• Lower heat and let the milk simmer.
• Add the cardamom-pepper-cinnamon-nutmeg-fennel powder to the milk, and simmer for 5 minutes.
• Add the almond-cashew-pistachio-poppy seeds paste to the simmering milk and mix well.
• Turn off the heat.
• Add the soaked saffron strands and 3 tbsp sugar to the milk.
• Mix well.
• Cover and set aside to cool.

Serving Suggestions

• Refrigerate the Thandai for at least 3 hours. I prefer to refrigerate Thandai overnight.
• Serve chilled Thandai with Gujjiya or Ghevar.

Nutrition

Calories: 147 kcalCarbohydrates: 18 gProtein: 5 gFat: 7 gSaturated Fat: 3 gCholesterol: 12 mgSodium: 55 mgPotassium: 228 mgFiber: 1 gSugar: 16 gVitamin A: 212 IUVitamin C: 1 mgCalcium: 170 mgIron: 1 mg

Keyword Thandai

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!