on Jan 20, 2022, Updated Oct 03, 2023 Try more Indian summer coolers: Jaljeera, Fuljar Soda, Aam Panna, Rose Lassi, and Jeera Soda.
About Thandai
Thandai is a traditional Indian drink popular in Uttar Pradesh and some parts of Rajasthan. It’s also known as Sardai in some parts of India. This beverage is made especially for the festivals of Holi and Maha Shivaratri. When I was growing up, no Holi celebration in North India was complete without this refreshing Indian cold drink and Mawa Gujiya. If you are from North India, you will attest to it. The word Thandai comes from the Hindi word Thand, which means cold. Thandai drink has a cooling effect on the body, hence the name. Made using milk and many aromatic spices, dried nuts, and dried fruits, this festive drink is very refreshing and a perfect summer cooler. Thandai was traditionally made with a dose of Bhang (Cannabis). Even today, some people add weed to it to make it intoxicating. But be very careful and try Bhang Thandai at your own risk. Getting high on it is not fun if you are not used to it. Although many readymade versions of this drink are available, nothing beats the taste of a homemade one. The taste of these readymade mixes is quite far from the real stuff, and I highly suggest you make it from scratch at home. I also have a Thandai Powder and Thandai Syrup recipe on the blog. Do check them out, too. To make vegan thandai, replace dairy milk with plant-based milk like almond milk, coconut milk, cashew milk, etc. Dried nuts, fruits, and seeds – You will need dried seeds, fruits, and nuts such as almonds, cashew nuts, raisins, white poppy seeds (khus khus), and magaz seeds (melon seeds). You can also add some pumpkin seeds or watermelon seeds to the recipe. If poppy seeds are not available, then skip adding them. Spices – This drink is flavored with whole spices like green cardamom pods (hari elaichi), black peppercorns (kali mirch), and fennel seeds (saunf). Saffron – Adding strands of saffron is optional, but it makes the drink even richer. It also adds a hint of yellow color to Thandai. Sugar – Adjust the sugar as per your taste. You can also sweeten it with honey or maple syrup. Rose Water – Rose water makes this drink very refreshing.
10-12 whole almonds 10-12 whole cashew nuts 25-30 whole black peppercorns 10-12 raisins 10-12 whole green cardamoms 1 teaspoon white poppy seeds (optional) 1 teaspoon fennel seeds 1 teaspoon melon seeds 1 pinch of saffron strands
Cover the bowl with a lid and keep it over the counter for 5-6 hours or overnight. Note – If it’s too hot where you live, soak the ingredients at room temperature for 3-4 hours and refrigerate them for another 2-3 hours. Add 2-3 tablespoon of milk if required while blending. Scrape the sides of the blender a few times while blending. Set the paste aside. Stir frequently to prevent the milk from scorching at the bottom of the pan. Check for sugar, add more if required, and cook for another minute. Transfer the milk mixture to an airtight container and refrigerate it for 3-4 hours for the flavors to mingle. Pour the Thandai into serving glasses. Garnish with fresh or dried rose petals and slivered dried nuts. Serve chilled. You can also add a few cubes to each glass. Increase the fennel seeds if making it as a summer drink to enhance its cooling effect. The leftover pulp after straining the thandai can be used in curries.
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