DrinksThandai recipe | Holi festival recipes

Thandai recipe | Holi festival recipes

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

thandai-recipe-thandai
Print Pin
No ratings yet

Thandai recipe

Popular Milk-based North Indian drink made for Holi festival
Course Summer drink
Cuisine Indian
Keyword holi festival recipes,
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 3 people
Author Jeyashri suresh

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.
Tried this recipe?Mention @jeyashris kitchen or tag #jeyashriskitchen!
Like our videos ?Subscribe to Jeyashris kitchen!

Notes

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

 

  • Boil the milk and allow this to cool completely.
  • Soak the fennel seeds, poppy seeds, badam in hot water for 20 minutes.
Thandai recipe
  • 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.
  • Add saffron-soaked milk in the last and keep it chilled for 1 to 2 hours.
  • Thandai is ready to serve.
  1. If you don’t get poppy seeds in your place, skip it.
  2. Thandai tastes yum when it is served chilled.
Thandai recipe

Trending Blogs

24 COMMENTS

  1. Hi jeyashri

    I was looking for a thandai recipe n glanced upon this. I stay in the UAE n here poppy seeds are not allowed to be sold n brought from India. Any other substitute you would recommend?

    Thanks
    Pooja

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here

Recipe of the day