Thandai Recipe
A refreshing and chilled drink to beat the heat in summers. This drink is popular during Holi festival and is distributed to family and friends.
Ingredients
- 4 tablespoon thandai masala
- 2 cups milk
- ½ cup water
- 8 ice cubes, optional
Instructions
- Take 2 cups of boiled and cooled milk in a bowl, add the thandai powder and mix well.
- Add water and stir till all ingredients mix together.
- Pour into serving glass. Add ice cubes and serve chilled.
Notes
Roast on Low Heat
Always dry roast on low flame to prevent burning the nuts and spices. Over-roasting can make the thandai powder taste bitter. 2. Cool Completely Before Grinding
Warm ingredients release moisture when ground, reducing shelf life. Ensure everything is fully cooled before blending. 3. Texture Preference
You can replace sugar with:
Full-fat milk gives the most authentic taste. For a lighter or vegan version, use almond milk, cashew milk, or oat milk. 6. Storage Tips
Use 2 tablespoons powder for mild flavor and 3 tablespoons for strong, festive-style thandai. 8. Make-Ahead Tip
For best flavor, mix thandai 2–3 hours in advance and refrigerate. This allows the spices and nuts to infuse deeply. 9. Straining Option
If serving guests, strain through a fine sieve or muslin cloth for a smoother, more refined presentation. 10. Festive Variation
Traditionally enjoyed during Holi, thandai can also be enhanced with saffron milk infusion for special occasions.
Always dry roast on low flame to prevent burning the nuts and spices. Over-roasting can make the thandai powder taste bitter. 2. Cool Completely Before Grinding
Warm ingredients release moisture when ground, reducing shelf life. Ensure everything is fully cooled before blending. 3. Texture Preference
- For a traditional rustic texture: keep the powder slightly coarse.
- For smooth thandai: grind finer and strain the drink before serving.
You can replace sugar with:
- Powdered jaggery
- Honey (add after milk cools)
- Condensed milk for richer flavor
- Coconut sugar for a healthier twist
Full-fat milk gives the most authentic taste. For a lighter or vegan version, use almond milk, cashew milk, or oat milk. 6. Storage Tips
- Store thandai powder in an airtight glass jar.
- Keep in a cool, dry place for up to 1–2 months.
- Refrigeration extends freshness.
- Always use a dry spoon to prevent moisture contamination.
Use 2 tablespoons powder for mild flavor and 3 tablespoons for strong, festive-style thandai. 8. Make-Ahead Tip
For best flavor, mix thandai 2–3 hours in advance and refrigerate. This allows the spices and nuts to infuse deeply. 9. Straining Option
If serving guests, strain through a fine sieve or muslin cloth for a smoother, more refined presentation. 10. Festive Variation
Traditionally enjoyed during Holi, thandai can also be enhanced with saffron milk infusion for special occasions.
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