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Published under: Holi
A refreshing Thandai recipe featuring a blend of nuts, spices, and floral flavours, perfect for cooling off on hot days.


Thandai is a classic Indian beverage originating from North India. Its rich mixture of nuts, spices, and floral notes represents vibrant Indian culture. This chilled treat is always present at festivities, especially at the colourful festival of Holi. It is a popular drink because of its creamy texture that fuses with the aromatic essence of saffron, rose petals and cardamon. This delightful concoction will allow you to experience the streets of India with every sip.

About the Recipe

This Thandai recipe has cultural significance and is served mainly during festivals, specifically during the festive season of Holi. The creamy beverage creates a beautiful fusion of almonds, pistachios, and melon seeds with aromatic spices from cardamom and white peppercorns. It is a refreshing drink and, at the same time, full of flavours that will leave you craving more. You can adjust the recipe accordingly, with your favourite nuts and a level of sweetness that suits your palate.

Why You Will Love This Recipe

Thandai goodness will transport you to the heart of Indian culture, giving you experience with the flavours and textures. Each sip will bring you joy, the creamy richness of milk, and the fragrant aroma of rose petals and saffron. You will surely be in your festive mood with this drink. 



Cooking Tips

  • Soak the nuts and seeds adequately for a smoother paste.
  • Adjust the sweetness and spice levels to suit your preferences.
  • Chill the Thandai for a few hours before serving to enhance its flavour.
  • Garnish with chopped nuts just before serving for added crunch and visual appeal.

Serving and Storing Suggestions

This Thandai recipe serves approximately four people and requires about 15 minutes of active time and 3 hours. Serve chilled in glasses garnished with chopped almonds and pistachios for a festive touch. Store any leftovers in the refrigerator for up to 2 days, ensuring it remains fresh and flavorful.

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5 from 1 vote


A refreshing Thandai recipe featuring a blend of nuts, spices, and floral flavours, perfect for cooling off on hot days.
Prep Time30 minutes
Cook Time15 minutes
Refrigerate2 hours
Total Time2 hours 45 minutes
Course: Drinks
Cuisine: Indian


  • 3/4 cup Sugar
  • 1/2 cup Full Cream Milk
  • 2 tsp Almonds
  • 1/4 tbsp Poppy Seeds
  • 1/4 tbsp Saunf
  • 1 tsp Pistachios
  • 1 tbsp Watermelon Seeds (dried)
  • 1/4 tsp Cardamom Powder
  • 1/2 tsp White Peppercorns
  • 2 tbsp Fresh or Dried Rose Petals
  • Saffron Strands (few)


  • Soak the almonds, poppy seeds, saunf, melon seeds and pistachios in water for a 30 minutes.
  • Grind to a fine paste and keep aside.
  • Boil the milk over medium flame.
  • Add the saffron strands and mix well.
  • Add the sugar and stir until fully melted.
  • Grind the rose petals and peppercorns to a fine powder.
  • Add to the milk along with cardamom powder.
  • Mix well and simmer for 2 to 3 minutes.
  • Add the ground paste and mix well.
  • Remove and chill for atleast 2 to 3 hours.
  • Just before serving, garnish with chopped almonds and pistachios.
  • Serve chilled.

Frequently Asked Questions:

How can I customize Thandai’s sweetness level?

Adjust the amount of sugar according to your taste preferences. Start with the suggested measurement and add more if desired, tasting as you go until it reaches your desired level of sweetness.

Can I make Thandai ahead of time?

You can prepare Thandai in advance and store it in the refrigerator for up to 2 days. Chill it thoroughly before serving, and give it a quick stir before pouring it into glasses.

Can I substitute any ingredients in Thandai?

Feel free to customize Thandai by substituting nuts or spices based on your preferences. For example, you can use cashews instead of almonds or add a pinch of nutmeg for extra flavour. Adjust the ingredients according to your taste preferences for a personalized touch.

1 comment

Avatar of danny
danny March 29, 2011 - 9:05 am

looks good on paper i hope it turns outs good when i try it


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