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News India Live, Digital Desk: Amidst the hubbub and colors of Holi, a glass of cold Thandai gives instant energy to the body.

1. Classic Kesariya Badam Thandai

This is the most traditional and popular flavour. To make it, a paste of almonds, poppy seeds, fennel and black pepper is prepared.

Important thing: in milk Saffron By soaking it, both its color and fragrance get enhanced. The taste is doubled by serving it in an earthen kulhar.

2. Refreshing Rose Thandai

If you want to try something new and fresh, then Rose Thandai is a great option.

How to make: In basic thandai mixture dried rose petals Or Gulkand Mix. It not only looks beautiful but also gives coolness to the stomach.

3. Paan Flavored Thandai

Paan Thandai is a favorite after dinner or after a heavy meal as it helps in digestion.

Material: In this calcutta betel leavescardamom and a little gulkand are ground and mixed. Its light green color and refreshing taste will be liked by the guests.

4. Mango Tea (Tropical Mango Tea)

Since mango season starts in March, you can make Mango Thandai for kids.

Method: Freshly made basic thandai Mango Pulp Mix. It is a great fusion of traditional taste and fruit shake.

5. Chocolate Twist Thandai

Nowadays chocolate flavor is quite in trend among youth and children.

Twist: in cold mixture cocoa powder Or Melted Chocolate Mix. It can be made even more attractive by adding some choco chips on top.

Important Pro-Tips for making Thandai:

Soaking Time: Minimize almonds, poppy seeds and fennel. 4-6 hours Be sure to soak it so that the paste becomes very fine.

Sweetness: instead of sugar you sugar candy You can use it, it is more beneficial for health and is cooler.

Serving: Always refrigerate the thandai 2 hours before serving. The colder you drink it, the more you will enjoy it.