Thandai and Holi go hand in hand. As the festival of colours marks the arrival of spring, thandai serves as the perfect festive drink to complement the celebrations. This chilled, flavourful beverage is traditionally prepared with milk, nuts and aromatic spices, offering both refreshment and nourishment after hours of playing with colours in the sun.
During Holi gatherings, families and friends come together to share laughter, sweets and glasses of freshly prepared thandai. In many regions, special community events known as Holi Milan feature music, traditional songs like Faag, playful poetry and, of course, generous servings of the festive drink. For some, thandai is also prepared with bhaang as part of age-old customs, adding to the celebratory spirit.
Beyond its festive association, thandai symbolises hospitality and togetherness. Offering a glass of thandai to guests during Holi is a gesture of warmth and celebration, making it an integral part of the festival’s joyous atmosphere.
Here are quick step-by-step preparation methods for all five thandai recipes:
1. Classic Kesar Badam Thandai
Ingredients:
Almonds (10–12), fennel seeds (1 tsp), poppy seeds (1 tsp), melon seeds (1 tsp), black pepper (4–5), green cardamom (2–3), saffron strands, sugar (as per taste), chilled milk (2 cups)
Steps:
1. Soak almonds, fennel seeds, poppy seeds and melon seeds in water for 3–4 hours.
2. Peel almonds and grind everything (including pepper and cardamom) into a smooth paste.
3. Add saffron and a little milk while grinding.
4. Mix the paste into chilled milk.
5. Add sugar, stir well and refrigerate for 30 minutes.
6. Strain (optional), garnish with nuts and saffron, and serve chilled.
2. Rose Thandai
Ingredients:
Prepared thandai paste, chilled milk (2 cups), rose syrup (2–3 tbsp), sugar (if needed), dried rose petals
Steps:
1. Mix thandai paste with chilled milk.
2. Add rose syrup and stir well.
3. Taste and adjust sweetness.
4. Chill for 20–30 minutes.
5. Garnish with rose petals and chopped pistachios before serving.
3. Chocolate Thandai
Ingredients:
Prepared thandai, chilled milk (2 cups), cocoa powder (1–2 tbsp) or melted dark chocolate, sugar (optional)
Steps:
1. Mix cocoa powder with a little warm milk to avoid lumps (or melt chocolate).
2. Combine with prepared thandai and chilled milk.
3. Stir well until smooth.
4. Refrigerate for 20 minutes.
5. Garnish with chocolate shavings and nuts.
4. Mango Thandai
Ingredients:
Fresh mango pulp (½ cup), prepared thandai paste, chilled milk (1½ cups), sugar (if needed)
Steps:
1. Blend mango pulp until smooth.
2. Mix thandai paste with chilled milk.
3. Add mango pulp and blend again lightly.
4. Adjust sweetness if required.
5. Serve chilled with chopped almonds on top.
5. Coconut Thandai
Ingredients:
Prepared thandai paste, chilled milk (1 cup), coconut milk (1 cup), grated fresh coconut (1–2 tbsp), sugar
Steps:
1. Mix thandai paste with chilled milk and coconut milk.
2. Add grated coconut and blend lightly.
3. Adjust sweetness.
4. Chill for 30 minutes.
5. Garnish with toasted coconut flakes and serve cold.
During Holi gatherings, families and friends come together to share laughter, sweets and glasses of freshly prepared thandai. In many regions, special community events known as Holi Milan feature music, traditional songs like Faag, playful poetry and, of course, generous servings of the festive drink. For some, thandai is also prepared with bhaang as part of age-old customs, adding to the celebratory spirit.
Beyond its festive association, thandai symbolises hospitality and togetherness. Offering a glass of thandai to guests during Holi is a gesture of warmth and celebration, making it an integral part of the festival’s joyous atmosphere.
Here are quick step-by-step preparation methods for all five thandai recipes:
1. Classic Kesar Badam Thandai
Ingredients:
Almonds (10–12), fennel seeds (1 tsp), poppy seeds (1 tsp), melon seeds (1 tsp), black pepper (4–5), green cardamom (2–3), saffron strands, sugar (as per taste), chilled milk (2 cups)
Steps:
1. Soak almonds, fennel seeds, poppy seeds and melon seeds in water for 3–4 hours.
2. Peel almonds and grind everything (including pepper and cardamom) into a smooth paste.
3. Add saffron and a little milk while grinding.
4. Mix the paste into chilled milk.
5. Add sugar, stir well and refrigerate for 30 minutes.
6. Strain (optional), garnish with nuts and saffron, and serve chilled.
2. Rose Thandai
Ingredients:
Prepared thandai paste, chilled milk (2 cups), rose syrup (2–3 tbsp), sugar (if needed), dried rose petals
Steps:
1. Mix thandai paste with chilled milk.
2. Add rose syrup and stir well.
3. Taste and adjust sweetness.
4. Chill for 20–30 minutes.
5. Garnish with rose petals and chopped pistachios before serving.
3. Chocolate Thandai
Ingredients:
Prepared thandai, chilled milk (2 cups), cocoa powder (1–2 tbsp) or melted dark chocolate, sugar (optional)
Steps:
1. Mix cocoa powder with a little warm milk to avoid lumps (or melt chocolate).
2. Combine with prepared thandai and chilled milk.
3. Stir well until smooth.
4. Refrigerate for 20 minutes.
5. Garnish with chocolate shavings and nuts.
4. Mango Thandai
Ingredients:
Fresh mango pulp (½ cup), prepared thandai paste, chilled milk (1½ cups), sugar (if needed)
Steps:
1. Blend mango pulp until smooth.
2. Mix thandai paste with chilled milk.
3. Add mango pulp and blend again lightly.
4. Adjust sweetness if required.
5. Serve chilled with chopped almonds on top.
5. Coconut Thandai
Ingredients:
Prepared thandai paste, chilled milk (1 cup), coconut milk (1 cup), grated fresh coconut (1–2 tbsp), sugar
Steps:
1. Mix thandai paste with chilled milk and coconut milk.
2. Add grated coconut and blend lightly.
3. Adjust sweetness.
4. Chill for 30 minutes.
5. Garnish with toasted coconut flakes and serve cold.
