May the Universe paint the canvass of your life with the most beautiful colors and sprinkle peace and joy at every step! Happy Holi!
Get ready to celebrate the Holi with this traditional, chilled Thandai.
Thandai is an ancient Indian recipe, made with a nutritious blend of various nuts, seeds, and spices, mixed in milk, traditionally consumed during Holi, the festival of colors. The Thandai masala paste or powder is traditionally made using mortar & pestle. As in any ancient recipe, Thandai has a ton of healthy medicinal properties. In olden times in India, each of the recipes used to have ingredients which had some or the other health benefits and medicinal properties. Thandai falls under that category. It truly is a mix of superfoods. It also acts as a cooling agent in the summer heat. Do check out the benefits of all the ingredients I have listed in this post.
- Recipe
- What is the significance of Holi?
- What are some of the popular foods consumed during Holi?
- What is the difference between Thandai and Bhaang?
- What are the benefits of various ingredients used in Thandai?
- 5 tips to make perfect Thandai
In this recipe, I have used Almond Milk to make it a Vegan recipe. And Almond milk goes so well in Thandai as almond is also an integral part of Thandai Mix. This recipe is vegetarian, vegan, gluten-free.
In this post, I have shown 2 different recipes or ways of making Thandai: One is by making Thandai Paste and another is Thandai masala mix, which would have a longer shelf life.
Note: This recipe was originally published on my blog 5 years ago, in March 2014. I have updated the same with more pictures and a lot more details, some edits to the recipe, as well as made it a vegan version in March 2019.
Thandai
Ingredients
Ingredients for Thandai Masala Mix:
- 15 Almonds (badam)
- 15 Cashew nuts (kaju)
- 1 teaspoon White Poppy seeds (khus khus)
- 3 teaspoons Fennel seeds (saunf)
- 15 Black peppercorn (kali mirch)
- 1 tablespoon Melon seeds (char magaz)
- 1 teaspoon Green cardamom seeds (hari elaichi)
- 1 tablespoon Rose petals, dried
Other ingredients:
- 6 cups Almond milk (can use regular milk. Almond milk has been used to make vegan version)
- 6 teaspoons Sugar
- ¼ teaspoon Saffron keep some for garnishing
- 1 tablespoon Pistachio, chopped for garnishing
- 1 tablespoon Rose petals, dried for garnishing
Instructions
- You can use either Method 1 or Method 2 to prepare Thandai. I prefer Method 1, as it has a longer shelf-life.
Method 1: By making a Thandai Powder
- Dry roast each of the ingredients listed under ‘Ingredients for Thandai Masala Mix’, separately.
- Once it cools down, make the Thandai masala mix powder using either mortar & pestle or a grinder. Store the Thandai powder in an airtight jar. This will stay fresh in the refrigerator for several weeks.
- Heat as many cups of almond milk as the number of people you want to serve. Add one teaspoon of sugar (optional) per cup of milk. Add saffron strands and bring it to a boil. Turn off the heat.
- Add 1 tablespoon of Thandai powder in the milk per serving. Mix well. Let it cool down and then put it in the refrigerator for a couple of hours to chill.
- Once the Thandai is chilled, mix again. Serve it in glasses, garnish it with saffron, chopped pistachios, and dried rose petals. Enjoy!
Method 2: By making a Thandai Paste
- Dry roast each of the ingredients listed under ‘Ingredients for Thandai Masala Mix’, separately.
- Soak all of the above in 1 cup of milk and keep it aside for 4 hours. After 4 hours, grind it into a Thandai paste.
- Heat 6 cups of almond milk. Add one teaspoon of sugar (optional) per cup of milk. Add saffron strands and bring it to a boil. Turn off the heat.
- Mix the Thandai paste into the milk. Let it cool down and then put it in the refrigerator for a couple of hours to chill.
- Once the Thandai is chilled, mix again. Serve it in glasses, garnish it with saffron, chopped pistachios, and dried rose petals. Enjoy!
Notes
- The difference between the powder method and the paste method is that the powder will have a longer shelf-life as you can keep it in the refrigerator and use it as needed over a few weeks. Whereas the paste does not last that long and hence advisable to make all of the Thandai within 1-2 days.
- The powder method also does not require 4 hours of pre-soaking.
- The batch size can be adjusted using the slider in the recipe card. I made double the batch this time.
- You may skip the sugar by adding any other sweetener.
Nutrition
♥ Did you like or try this recipe? If so, I would love to hear from you. Please rate the recipe and leave a comment below. You can also follow me on Instagram, Pinterest, and Facebook for more delicious posts and recipes. ♥
This is the Best Thandai Recipe, if I may humbly say so. I don’t say this often for my own recipe. But ever since I have made this Thandai Powder, I have had Thandai multiple times a day, every single day. It has also been helping me with getting a good night sleep. I like the vegan version especially because I can avoid the malai layer that forms in the regular milk. That malai layer is something I cannot consume.
What is the significance of Holi?
Holi, the festival of colors, is an ancient Hindu festival celebrated predominantly in India and Nepal, but has become popular around the world. It is one of the favorite festivals of people all ages, especially kids, as it is celebrated by playing with colors, and just like with any other festival – by preparing and eating lots of delicious food.
Holi festival span over two days and signifies the victory of good over evil, the arrival of spring season and end of winter, and a way of expressing gratitude to Mother Earth, for a good harvest. For many it is a festive day to meet others, play and laugh, forget and forgive, and repair broken relationships.
Holi lasts for a night and a day, starting on the evening of the Purnima (full moon day) falling in the Vikram Samvat Hindu Calendar month of Phalgun, which falls somewhere between the end of February and the middle of March in the Gregorian calendar. The first evening is known as Holika Dahan (burning of demon Holika) or Chhoti Holi and the following day as Holi, Rangwali Holi, Dhuleti, Dhulandi, or Phagwah.
Holi celebrations start on the night before Holi with a Holika Dahan where people gather, perform religious rituals in front of the bonfire, and pray that their internal evil is destroyed the way Holika, the sister of the demon king Hiranyakashipu, was killed in the fire. The next morning is celebrated as Rangwali Holi – the festival of colors, where people smear each other with colors and drench each other. Water guns and water-filled balloons are also used to play and color each other. Anyone and everyone is fair game, friend or stranger, rich or poor, man or woman, children, and elders. The frolic and fun fight with colors occur in the open streets, open parks, outside temples and buildings. People, sing and dance, visit family, friends, and foes to throw colored powders on each other, have fun and share Holi delicacies, food and drinks.
The Holi celebrated in Barsana, near Mathura, has been world-famous since ancient times.
(Information source: Wikipedia)
What are some of the popular foods consumed during Holi?
The Festival of Colors calls for a lot of colorful and flavorful food. As like any festival, Holi is also a festival which is celebrated by eating lots of different delicacies. Some of the popular foods consumed during Holi are Thandai, Dahi Bhalle, Kachoris, various chaat items etc. Check out some of these recipes on my blog at the links below.
What is the difference between Thandai and Bhaang?
Both Thandai and Bhang are consumed during the festival of Holi. Though at times mistakenly used interchangeably, I would like to mention that Thandai is NOT Bhang. Thandai is made out of a nutritious blend of various nuts, seeds, and spices, mixed in milk. Whereas Bhang is more of an intoxicating dring, which may include some of the ingredients used in Thandai, but also uses cannabis leaves/flowers/plants. Consuming bhang or growing cannabis is illegal in most part of India.
What are the Benefits of Almonds?
Almonds are a source of vitamin E, copper, magnesium, and high-quality protein; they also contain high levels of healthy unsaturated fatty acids along with high levels of bioactive molecules (such as fiber, phytosterols, vitamins, other minerals, and antioxidants), which may help prevent cardiovascular disease.
What are the Benefits of Cashew nuts?
Cashew nuts are high in fat (around 50 percent), rich in vitamin E and a good source of minerals, particularly magnesium and zinc. While high in fat, all nuts are ranked highly for their healthy unsaturated fats.
What are the Benefits of Poppy seeds?
Poppy seeds help boost energy, improve brain health cure sleeplessness, enhance digestion, strengthen bones, regulate blood pressure. They are also a great source of manganese, a good source of healthy fats provides calcium, phosphorous, magnesium, and helps nourish skin.
What are the Benefits of Fennel seeds?
Fennel seeds are very flavorful and help purify the blood, regulate blood pressure, improve eyesight, reduce water retention, and reduce asthma symptoms.
What are the Benefits of Melon seeds?
Melon seeds are low in calorie, a good source of magnesium, iron, and folate, and are basically considered good fat.
What are the Benefits of Green cardamom seeds?
Has anti-inflammatory effects and hence protects from chronic diseases, has antibacterial and anti-oxidant qualities.
What are the Benefits of Black peppercorns?
Black peppercorns help with digestion, helps fight depression, promotes a healthy heart, and are a good cough and sore throat remedy.
What are the Benefits of Saffron?
Saffron helps prevent macular degeneration, promotes mental health provides respiratory health benefits and is good for skin and hair. Saffron is also considered to be a pain reliever.
What are the Benefits of Pistachio?
Pistachios are a great source of healthy fats, fiber, protein, antioxidants, and various nutrients, including vitamin B6 and potassium. Their health benefits may include a healthier gut, lower cholesterol and blood sugar, in addition to promoting weight loss and eye and blood vessel health.
What are the Benefits of Rose petals?
Roses petals give a very aromatic, floral and slightly sweet flavor. Like in other edible flowers, rose petals help reduce anxiety and promote relaxation.
(Credits to the source of the above research of the benefits of various ingredients primarily goes to this site)
As noted earlier in the post, this recipe was originally published on my blog 5 years ago, in March 2014. I have updated the same with more pictures and a lot more details, some edits to the recipe, as well as made it a vegan version in March 2019. Below are the pictures from the original post, which I didn’t have the heart to remove as these were some of my favorites back then. Hence, I have still kept it as part of this post, in spite of the fact that I have new pictures now. We, food bloggers, are a strange bunch, aren’t we? 🙂
5 Tips to make perfect Thandai:
1) Dry roast all the nuts and seeds to enhance the flavor, before grinding these.
2) Make dry Thandai powder instead of a paste, for a longer shelf-life.
3) For a perfect taste, bring milk to a boil first, turn off the heat, add saffron and Thandai powder. Chill the Thandai in the refrigerator for 2 hours.
4) Use vegan milk. Almond milk works the best. No dairy milk malai layer to worry about either.
5) Keep the Thandai powder in an airtight container and refrigerate it. Stays fresh for a long time. Make instant, fresh Thandai using that, anytime you want.
♥ Did you like or try this recipe? If so, I would love to hear from you. Please rate the recipe and leave a comment below. You can also follow me on Instagram, Pinterest, and Facebook for more delicious posts and recipes. ♥
Sangeeta Sethi
Loved the vegan version of Thandai . Truly appreciate the explanation of each n every ingredients n its medicinal signigicance..
Eat More Art
Thank you dear Sangeeta, for your kind words always. 🙂