Authentic Thandai Recipe- Almond, Pistachio & Rose Flavored Milk Drink

Last Updated on 4 months by Neha Deshmukh

Authentic Thandai Recipe: Almond, Pistachio & Rose Flavored Milk Drink

Hey everyone! If you’ve ever dreamt of a cool, creamy, and incredibly fragrant drink that just screams summer (or any time, really!), then you absolutely have to try Thandai. I remember the first time I had it – it was during Holi celebrations with some friends, and honestly, it was love at first sip. It’s more than just a drink; it’s a whole experience! Today, I’m sharing my family’s treasured recipe with you.

Why You’ll Love This Recipe

This Thandai recipe is special because it’s made with a beautiful blend of nuts and seeds, infused with the delicate aroma of rose water and saffron. It’s incredibly refreshing, subtly sweet, and packed with flavor. Plus, it’s a fantastic way to cool down on a hot day or enjoy a festive treat. It’s a little bit of effort, but trust me, the result is so worth it.

Ingredients

Here’s what you’ll need to make this magic happen:

• ¼ cup almonds
• 2 tbsp cashews
• 2 tbsp pistachios
• 1 tbsp melon seeds (magaz tari)
• 1 tbsp poppy seeds (khus khus)
• 1 tbsp fennel seeds (saunf)
• 8-10 cardamom pods
• ½ tsp peppercorns
• ¼ tsp saffron strands (kesar)
• 1 liter milk (full-fat recommended)
• 4 tbsp sugar (or to taste)
• 1 tbsp rose water

Ingredient Notes

Let’s talk ingredients for a sec! A few things make all the difference in a truly amazing Thandai.

• Milk: Seriously, use full-fat milk if you can. It makes the Thandai so much creamier and richer. You can adjust the amount to get your desired consistency. (That’s about 950ml).
• Saffron: Don’t skimp on the saffron! Good quality saffron gives Thandai that beautiful color and a lovely, subtle flavor. A little goes a long way.
• Nuts & Seeds: The blend of almonds, pistachios, cashews, melon seeds, and poppy seeds is what gives Thandai its unique flavor and texture. Don’t be tempted to leave any out – they all play a role!
• Regional Variations: You’ll find that Thandai spice blends vary from region to region in India. Some people add a pinch of nutmeg or ginger, while others include dried rose petals. Feel free to experiment and find what you like best!

Step-By-Step Instructions

Alright, let’s get cooking (or rather, blending and simmering!).

1. First, you’ll want to soak the almonds and pistachios overnight, or if you’re short on time, blanch them in hot water for about 30 minutes. This helps to soften them for blending and makes peeling the skins easier. Once softened, peel off those skins!
2. Now, in a blender, combine the peeled almonds and pistachios with the cashews, melon seeds, poppy seeds, fennel seeds, cardamom pods, and peppercorns. Add about 1 tablespoon of water to get things moving. Blend until you have a super smooth paste. This is key – you don’t want any gritty bits!
3. In a saucepan, bring the milk to a gentle boil. Add the saffron strands and let them simmer for 5-7 minutes. This helps to release their color and flavor.
4. Stir in the sugar until it’s completely dissolved. Then, add the Thandai paste you made earlier and simmer for another 8 minutes, stirring occasionally. This allows all the flavors to meld together beautifully.
5. Remove the saucepan from the heat and let the mixture cool for about an hour. Once cooled, strain it through a fine-mesh sieve, pressing down on the solids to extract as much flavor as possible.
6. Finally, stir in the rose water and refrigerate for at least 4 hours, or even better, overnight. This allows the flavors to develop even further. Serve chilled, garnished with chopped nuts.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Thandai:

• Smooth Paste is Key: For the smoothest Thandai paste, blend for a longer time and add a little more water if needed.
• Saffron Infusion: Simmering the saffron in milk really brings out its flavor and color. Don’t rush this step!
• Sweetness Level: Adjust the sugar to your liking. Start with 4 tablespoons and add more if needed.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Thandai: Simply substitute the dairy milk with your favorite plant-based milk – almond, soy, or oat milk all work well.
• Gluten-Free Thandai: Good news! Thandai is naturally gluten-free.
• Spice Level Adjustment: Add a tiny pinch of nutmeg or ginger to the spice blend for a warmer flavor. My grandma always added a little ginger!
• Holi Special Thandai: For a truly festive treat, add a tablespoon of rose syrup or a sprinkle of edible silver leaf (varak) to your Thandai.

Serving Suggestions

Thandai is delicious on its own, but it’s even better with…

• A side of traditional Indian sweets like gujiya or ladoo.
• A sprinkle of chopped pistachios or almonds on top.
• A chilled glass on a hot summer day!

Storage Instructions

You can store leftover Thandai in an airtight container in the refrigerator for up to 3 days. It might separate a little, so just give it a good stir before serving. You can also make the Thandai paste ahead of time and store it in the freezer for up to a month.

FAQs

Got questions? I’ve got answers!

What is Thandai traditionally served with?

Traditionally, Thandai is served with gujiya (a sweet dumpling filled with dried fruits and nuts) and other festive sweets.

Can I make Thandai paste ahead of time? How long will it keep?

Yes, you can! The Thandai paste can be made ahead of time and stored in an airtight container in the freezer for up to a month.

What is the best type of milk to use for Thandai?

Full-fat milk is highly recommended for the creamiest and richest Thandai. However, you can use any type of milk you prefer.

Can I use pre-ground spices instead of whole spices?

While you can use pre-ground spices, the flavor won’t be as fresh or vibrant. Whole spices are definitely worth the effort!

How can I adjust the thickness of my Thandai?

If you prefer a thicker Thandai, use less milk or add a tablespoon of milk powder. For a thinner Thandai, add more milk.