Thandai recipe| Holi festival recipe – Milk based Summer drink recipe – Thandai recipe with step by step picture.

Thandai is a popular North Indian drink made during Holi festival and Maha shivratri, the festival of colours. I learnt this Thandai recipe from my friend in Singapore. She regularly makes Thandai for Holi party. For me it is a very new recipe and I have never heard of that name before.

Even though if you do not celebrate Holi festival, do try out this summer drink at home. This recipe includes poppy seeds, also called as Khus khus, gasagasa in Tamil. Many countries don’t sell | ban the sale of poppy seeds. In that case skip it from using.

You can also check out our collection of Holi festival recipes

  • Boil the milk and allow this to cool completely.
  • Soak the fennel seeds, poppy seeds, badam in hot water for 20 minutes.
Thandai recipe - 1
  • Take out the skin of badam and drain the water. Grind these soaked ingredients into a smooth paste.
Thandai recipe - 2

  • Add the ground paste to the cooled milk and mix well.

  • Add pepper powder(i freshly ground the peppercorns using mortar and pestle) and cardamom powder.

  • Filter the milk using a strainer and squeeze out the masalas which get into the strainer.

  • The essence of the masala will now be infused in the milk.

  • Add saffron-soaked milk in the last and keep it chilled for 1 to 2 hours.

  • Thandai is ready to serve.

Thandai recipe - 3
  1. If you don’t get poppy seeds in your place, skip it.
  2. Thandai tastes yum when it is served chilled.
Thandai recipe - 4 thandai-recipe-thandai - 5

Thandai recipe

Ingredients

  • ½ tbsp Poppy seeds |Khus khus
  • ½ tbsp Fennel seeds
  • 15 Badam | Almonds
  • 4-5 tbsp Sugar
  • 1 tsp Black Pepper
  • 2.5 cups Low-fat milk
  • 2 Cardamom pods
  • Saffron few strands

Instructions

  • Boil the milk and allow this to cool completely.
  • Soak the fennel seeds, poppy seeds, badam in warm water for 20 minutes.
  • Take out the skin of badam and drain the water. Grind these soaked ingredients into a smooth paste.
  • Add the ground paste to the cooled milk and mix well. Add pepper powder(i freshly ground the peppercorns using mortar and pestle) and cardamom powder.
  • Filter the milk using a strainer and squeeze out the masalas which get into the strainer.
  • The essence of the masala will now be infused in the milk. Thandai is ready.
  • Add saffron in the last and keep it chilled for 1 to 2 hours.
  • Thandai is ready to serve.

Notes