Authentic Thandai Recipe- Almond, Rose & Saffron Indian Drink

Last Updated on 4 months by Neha Deshmukh

Authentic Thandai Recipe – Almond, Rose & Saffron Indian Drink

Hey everyone! If you’re looking for a drink that screams ‘Indian summer’ and feels like a warm hug, you have to try Thandai. It’s more than just a beverage; it’s a tradition, a celebration, and honestly, a little bit of magic in a glass. I remember the first time I had homemade Thandai – my grandmother’s recipe, of course – and it instantly transported me back to joyful Holi celebrations. Today, I’m sharing my version with you, so you can experience that same bliss!

Why You’ll Love This Recipe

This Thandai recipe is special because it’s authentic, packed with flavour, and surprisingly easy to make. It’s a creamy, cooling drink perfect for beating the heat, and the aromatic spices are just divine. Plus, it’s a fantastic way to impress your friends and family with a taste of India. It’s a little bit special, a little bit indulgent, and completely irresistible.

Ingredients

Here’s what you’ll need to create this delicious Thandai:

• 12 Almonds
• 6 Cashews
• 1 tablespoon Pistachios
• 2 teaspoon Magaz seeds (also known as melon seeds)
• 1 teaspoon Fennel seeds
• ?? teaspoon Black pepper powder (start with ¼ tsp and adjust to taste)
• 2 Cardamom pods
• 6 Rose petals (organic, pesticide-free)
• 1 pinch Nutmeg (Jaiphal)
• 1 generous pinch Turmeric
• 10 strands of Saffron
• 2 tablespoon Sugar (or to taste)
• 2 cups milk (whole milk recommended for richness)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Magaz Seeds: These little guys are the secret to a truly authentic Thandai. They add a lovely cooling effect and a subtle nutty flavour. You can usually find them at Indian grocery stores or online. Don’t skip these if you can help it!
• Saffron Quality: Saffron is precious, so a little goes a long way. Look for deep red strands – that’s a sign of good quality. It adds a beautiful colour and a unique flavour to the Thandai.
• Regional Variations in Nuts: Traditionally, the nuts used in Thandai can vary depending on the region. Some families add walnuts or even a few poppy seeds (khus khus). Feel free to experiment!
• Type of Cardamom: I prefer using green cardamom for its bright, floral aroma. However, some people prefer black cardamom for a smokier flavour. Both work beautifully – it’s really down to personal preference.

Step-By-Step Instructions

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

1. First, soak the almonds, cashews, pistachios, magaz seeds, fennel seeds, black pepper powder, rose petals, and cardamom in 1 cup of hot water for about an hour. This softens them up and makes for a smoother paste.
2. Now, drain the soaked ingredients and transfer them to a blender. Add a little bit of fresh water if needed, and blend until you have a super fine paste. Don’t be afraid to scrape down the sides a few times!
3. Next, strain the mixture through a metal sieve or a clean muslin cloth. This step is important for getting rid of any grainy texture. Press down firmly to extract all the goodness. Add a little more water if the paste is too thick.
4. To the strained extract, add the nutmeg, turmeric, and sugar. Give it a good stir until everything is well combined.
5. Pour in the chilled milk and stir well. Taste and adjust the sweetness if needed.
6. Finally, refrigerate the Thandai for at least 30 minutes to let the flavours meld. Before serving, garnish with chopped nuts, a few strands of saffron, and some extra rose petals. It looks as good as it tastes!

Expert Tips

• For an extra creamy Thandai, use full-fat milk.
• Don’t skip the soaking step – it really does make a difference in the texture.
• If you don’t have a muslin cloth, a fine-mesh sieve works just fine.
• Adjust the black pepper to your liking. I like a subtle hint of spice, but you can add more if you prefer.

Variations

Thandai is super versatile! Here are a few ways to customize it:

• Vegan Thandai: Simply swap the dairy milk for your favourite plant-based milk – almond, soy, or oat milk all work well.
• Sugar-Free Thandai: Use a sugar substitute like stevia or erythritol to keep it guilt-free.
• Spice Level: My friend, Priya, loves a really spicy Thandai, so she adds a pinch of cayenne pepper! Feel free to experiment with different spices.
• Festival Adaptations: During Holi, I often add a splash of rose water for an extra floral aroma. In the summer, I sometimes blend in a few ice cubes for an even more refreshing drink.

Serving Suggestions

Thandai is best served chilled, in tall glasses. Garnish generously with chopped nuts, saffron strands, and rose petals. It’s perfect on its own, but you can also pair it with traditional Indian snacks like namak pare or mathri.

Storage Instructions

You can store leftover Thandai in an airtight container in the refrigerator for up to 24 hours. The flavours might mellow slightly, but it will still be delicious. You can also make a Thandai concentrate (before adding the milk) and store it in the freezer for up to a month.

FAQs

Let’s answer some common questions:

• What is Magaz and where can I find it? Magaz seeds, also known as melon seeds, are a key ingredient in authentic Thandai. They have a cooling effect and add a unique flavour. You can find them at Indian grocery stores or online.
• Can I make Thandai concentrate ahead of time? Absolutely! You can make the paste (steps 1-3) and store it in the refrigerator for a day or two, or freeze it for longer storage. Just add the milk and spices when you’re ready to serve.
• What is the best type of milk to use for Thandai? Whole milk is traditionally used for its richness and creaminess. However, you can use any type of milk you prefer – just keep in mind that it will affect the flavour and texture.
• Can I adjust the sweetness level in Thandai? Definitely! Start with 2 tablespoons of sugar and add more to taste.
• Why is saffron used in Thandai and can I skip it? Saffron adds a beautiful colour, aroma, and flavour to Thandai. While it’s not essential, it really elevates the drink. If you don’t have saffron, you can skip it, but the Thandai won’t be quite the same.

Enjoy your homemade Thandai! I hope it brings you as much joy as it brings me. Let me know in the comments if you try it and how it turns out!