A holi special cold drink prepared with almonds, herbs and spices. On holi or Mahashivratri people enjoy Bhang mixed chilled Thandaai. With holi around the corner, learn the steps for Thandaai as a healthful and refreshing drink.

Cooking Time: 1-2 hours (Apart from Overnight Soaking)
Servings: 6-7

  • 2 large tsp almonds
  • 2 large tsp Pistachios
  • 2 large tsp Cashew nuts
  • 2 large tsp poppy seeds
  • 1/2 tsp fennel seeds
  • 7-8 cardamom
  • 30 gram salt
  • black peppercorns
  • 1 tsp kharbooj or tarbooj seeds
  • 1 tsp cucumber seeds
  • 1 tsp cinnamon powder
  • 5 cups milk
  • 2-3 cups water
  • 1 cup sugar
  • 1 cup fresh cream
  • 2 tsp fresh rose petals
  1. Soak almonds,Pistachios, Cashew nuts, rose petals, poppy seeds, cucumber and kharbooj seeds, fennel seeds overnight in enough water.
  2. Grind all soaked ingredients in the morning adding cinnamon and peppercorns to a very fine paste.
  3. Mix remaining water little at a time and strain the mixture through a sieve by pressing with back of palm extracting the liquid into the vessel.
  4. Repeat the process till the mixture becomes dry.
  5. Now add sugar and fresh cream and mix well.
  6. Now blend the above mixture with milk.
  7. Spread chopped almonds, Pista, cashew nuts and saffron strands over the mixture.
  8. Chill the Thandai for an hour and serve.

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I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.