Welcome to our vibrant celebration of Holi with these delightful Thandai recipes! As the festival of colors approaches, it’s time to indulge in the rich traditions and flavors that make this occasion so special. Holi is not just about splashing colors; it’s also about savoring delicious treats with loved ones.
Thandai, a traditional Indian beverage – one of the most delicious Holi Drinks, holds a significant place during Holi festivities. Known for its refreshing taste and aromatic blend of spices, Thandai is the perfect drink to cool down and elevate your Holi celebrations. In this blog, we’re excited to share three easy and quick Thandai recipes that you can whip up at home.
Whether you’re a seasoned chef or a novice in the kitchen, our recipes are designed to be accessible to everyone. From the classic Kesar Thandai to the exotic Rose Thandai and the fruity Strawberry Thandai, there’s something here for every palate. With simple ingredients and step-by-step instructions, you’ll be able to create these delightful beverages with ease.
Join us as we explore the art of making Thandai from scratch, using ingredients readily available in your pantry. We’ll guide you through the process, from blending nuts and spices to simmering them with milk to create a flavorful concoction that captures the essence of Holi.
Whether you’re hosting a Holi party or simply looking to enjoy a refreshing drink at home, our Thandai recipes are sure to brighten up your celebrations. So, gather your friends and family, don your brightest colors, and get ready to immerse yourself in the joyous spirit of Holi with these delicious homemade Thandai recipes.
Go and also check out our blog on Thandai Phirni Recipe.
Let’s make this Holi unforgettable with the irresistible flavors of Thandai!
1. Kesar Thandai
Ingredients:
– 1 litre full-fat milk
– 2 tablespoons sugar
– 1/4 cup almonds, blanched and peeled
– 1/4 cup unsalted pistachios, blanched and peeled
– 1 tablespoon poppy seeds
– 1 tablespoon melon seeds
– 1 teaspoon whole black peppercorns
– 1 teaspoon fennel seeds
– 1 teaspoon cardamom powder
– A pinch of saffron strands
Steps:
1. Blend almonds, pistachios, poppy seeds, melon seeds, peppercorns, and fennel seeds into a fine paste.
2. Boil milk, add sugar and the prepared paste. Mix well.
3. Add cardamom powder and saffron soaked in milk. Simmer for 5-8 mins.
4. Remove from heat, cool, and serve with ice cubes.
2. Rose Thandai
Ingredients:
– 1 litre milk
– 2 tablespoons sugar
– 1/4 cup mixed nuts (almonds, cashews, pistachios), blanched, soaked, and peeled
– 2 tablespoons poppy seeds, soaked
– 2 tablespoons melon seeds, soaked
– 1 tablespoon fennel seeds
– 1 tablespoon cardamom powder
– 1/2 teaspoon rose water
– A few strands of saffron
Steps:
1. Blend soaked nuts, poppy seeds, melon seeds, fennel seeds, cardamom powder, and sugar into a smooth paste.
2. Boil milk, add the nut paste, rose water, and saffron. Simmer for 5-7 mins.
3. Cool, strain, garnish with dried rose petals, and serve.
3. Strawberry Thandai
Ingredients:
– 2 tablespoons blanched and peeled almonds
– 1 teaspoon poppy seeds, soaked
– 2 tablespoons blanched and peeled pistachios
– 2 tablespoons blanched cashews
– 1 teaspoon melon seeds, soaked
– 2 tablespoons sugar
– 1/4 tablespoon green cardamom powder
– 4 peppercorns, crushed
– 8 chopped strawberries
– 2 cups milk
Steps:
1. Grind almonds, pistachios, cashews, poppy seeds, melon seeds, sugar, cardamom powder, and peppercorns into a coarse mixture.
2. Add chopped strawberries to the mixture and grind again.
3. Pour milk into the blender and blend until well mixed.
4. Pour into glasses and serve chilled.
4. Classic Thandai
Ingredients:
– 1 litre full-fat milk
– 1/2 cup sugar
– 1/4 cup almonds, blanched and peeled
– 2 tablespoons poppy seeds, soaked
– 2 tablespoons melon seeds, soaked
– 1 tablespoon fennel seeds
– 1 tablespoon cardamom powder
– 1/2 teaspoon black peppercorns
– A pinch of saffron strands
Steps:
1. Blend almonds, poppy seeds, melon seeds, fennel seeds, cardamom powder, and peppercorns into a fine paste.
2. Boil milk, add sugar and the prepared paste. Simmer for 10-15 mins.
3. Remove from heat, add saffron, cool, and strain.
4. Serve chilled, garnished with chopped nuts and saffron strands.
5. Mango Thandai
Ingredients:
– 1 litre full-fat milk
– 1/2 cup sugar
– 1/2 cup ripe mango pulp
– 1/4 cup almonds, blanched and peeled
– 2 tablespoons poppy seeds, soaked
– 2 tablespoons melon seeds, soaked
– 1 tablespoon fennel seeds
– 1 tablespoon cardamom powder
– A pinch of saffron strands
Steps:
1. Blend almonds, poppy seeds, melon seeds, fennel seeds, cardamom powder, and sugar into a fine paste.
2. Boil milk, add the prepared paste and mango pulp. Simmer for 10-15 mins.
3. Remove from heat, add saffron, cool, and strain.
4. Serve chilled, garnished with chopped mango pieces and saffron strands.
Also Read:-