Make authentic Thandai at home from scratch using the traditional wet-paste method, or my '5-minute Instant Thandai' with homemade Thandai powder. This refreshing Holi drink is 100% natural, packed with nuts, seeds, and cooling spices, and ready to chill in 10 minutes!
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The center of attention in all of our Holi celebrations is always the Thandai station. I usually prep the night before by straining and chilling it into pitchers so it's perfectly marinated and cold by morning.
I love serving it in terracotta kulhads whenever I can; the thandai stays cold in them, plus they add such a nostalgic touch.
There's one thing I've learned over the years: Thandai tastes better the next day! While you can drink it immediately, the real magic happens when you let it sit in the fridge for at least 4 to 6 hours. This allows the nuts, floral rose, and saffron to fully marry with the milk. Trust me, the depth of flavor is worth the wait!
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What is Thandai?
Thandai, pronounced 'thund-aa-ee,' is a traditional drink from northern India. The Hindi word 'thand' means 'cold', so thandai in English refers to a refreshing drink with cooling effects.
This refreshing drink is made with a blend of almonds, cashews, pistachios, melon seeds, poppy seeds (khas khas), cardamom pods, black pepper, saffron, and rose petals. This blend is stirred into warm milk, then cooled and chilled, resulting in flavorful, fragrant milk that feels like a dessert!
It is popularly made to celebrate the festival of colors, Holi, and Mahashivratri (celebration of Lord Shiva), both of which fall in March.
Two Popular Ways To Make Thandai
- Traditional 'Wet Paste' Method: You soak whole nuts and spices in water or milk overnight, grind them into a wet paste, then mix it into the milk and cook for a few minutes.
- 5-Minute Thandai Powder Method (Instant): This is where you grind the ingredients to a fine, dry thandai powder and use it as needed. You don't need to soak the nuts for hours; you just stir, chill, and serve.
I'm going to show you both methods, but I prefer the Instant powder method because thandai masala can be stored for up to 2 months, whereas the paste lasts only 4-5 days.
Thandai Ingredients - Notes & Substitutions
Let's take a look at what we need to make the best thandai recipe.
- Nuts: An assortment of almonds, cashews, and pistachios forms the base for thandai powder. I like a 1:1:1 ratio, but feel free to tweak that to your liking.
- Seeds: Melon seeds add a nutty flavor along with a protein boost. After several trial and errors, I found hemp seeds to be a good substitute. Poppy seeds add flavor and a cooling element. If you cannot find them, just substitute with cashews.
- Spices: Peppercorns, fennel seeds, and cardamom provide a sweet-spicy flavor to thandai. For best results, use whole spices for all of these.
- Aromatics: We're using the floral combination of dried rose petals and saffron strands to add flavor and color. Make sure the rose petals are culinary grade. Look for both at an Indian food store or online.
- Milk: Whole milk is my #1 choice, and the gold standard for the most authentic, creamy mouthfeel. For a lighter version, 2% works, but avoid fat-free milk as it lacks the body to carry the bold nuts and spices. For dairy-free thandai, use extra-creamy oat milk, almond, or cashew milk. They have a natural sweetness that pairs beautifully with the fennel and cardamom.
- Sweetener: Granulated sugar is used to sweeten this drink. Add more or less depending on your preference. For a sugar-free alternative, stir in 1-2 teaspoons Erythritol or monkfruit sweetener instead.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Thandai
Here are the step-by-step instructions and photos for making this cooling drink:
Step 1: Prepare Thandai Powder
We'll start by making dry thandai powder by grinding nuts and seeds separately. Check out the detailed recipe for Thandai Powder or follow the instructions below:
- Grind seeds and spices: Now add the poppy seeds, melon seeds, peppercorns, fennel, saffron, and cardamom to the spice grinder and pulse to a fine powder. Remove in a bowl and keep aside. (pic 1 & 2)
- Grind nuts: Add almonds, cashews, and pistachios to the spice grinder and pulse to a fine powder. Scrape the sides in between to prevent over-grinding. Combine with the other powder. (pic 3 & 4)
Grinding Tip: We grind nuts and seeds separately to prevent over-grinding, which can cause the nuts to release their oils. This ensures the powder stays dry and can be stored for months.
Step 2: Combine with Milk
- Warm milk: Add your milk of choice to a saucepan and bring it to a simmer over medium-low heat. (pic 5)
- Combine: Reserve about a teaspoon of Thandai powder for garnish, and add the remaining to the warm milk along with sugar, stirring well. Turn off the heat. (pic 6)
Step 3: Chill & Serve
- Cool & Chill: Transfer the thandai to a pitcher or container to cool faster. Cool for 10-15 minutes, then refrigerate overnight, or for 6-8 hours. (pic 7)
- Strain and serve: When ready to serve, give it a stir, then strain it through a fine sieve into glasses. Using the back of a spoon, gently press the residual thandai spices to strain all the milk. (pic 8) Garnish with a pinch of thandai powder and a few rose petals!
How To Make Thandai With Wet Paste (Soaking Method)
- Soak: Cover your whole nuts and spices with warm water and let them soften for at least 4-6 hours or ideally overnight.
- Peel: Slip the skins off the soaked almonds to ensure your Thandai stays stark white and ultra-creamy.
- Grind: Blend the drained ingredients with a splash of milk and saffron until a thick, velvety-smooth paste forms.
- Steep: Stir that fresh paste into your milk and let it rest in the fridge for two hours to allow the floral and spicy notes to fully bloom.
- Strain: Pour the mixture through a fine-mesh sieve for a signature silky finish, then serve it icy cold.
Serving Suggestions
Thandai is best served chilled. Refrigerate it overnight, or for at least 6-8 hours, to allow the flavors to develop.
For a full festive Holi spread, serve thandai along with baked gujiya or air-fried gujiya, rabdi, samosa chaat, and rasmalai.
Another way to use Thandai Powder: Stir in, or sprinkle 1 tablespoon thandai powder over oatmeal (warm or cold), or your chia seed pudding
How to Store & Make-Ahead
Storing Thandai: Prepared thandai can be stored in an airtight container in the refrigerator for up to 4 days. I don't recommend freezing thandai as it changes the texture and taste.
Store or Freeze Thandai powder: You can store dry thandai powder in an airtight container in the freezer for up to 2 months. To re-use, simply thaw the powder in the fridge overnight.
How to Make Ahead for a Party: Here are two ways you can make this in advance:
- You can prepare the thandai powder up to 2 months in advance and freeze it. Thaw it overnight before use. Combine it with milk the day before your party and chill overnight.
- Alternatively, prepare the thandai 3-4 days in advance and chill it in the refrigerator until ready to serve. Remember to stir well before pouring into glasses.
Try a Thandai Variation
- Make it vegan: I've tested this with several plant-based milks. For the best result, use extra-creamy oat milk, cashew milk, or almond milk. Their natural sweetness mimics whole milk perfectly. Avoid low-fat almond milk or coconut milk, as the coconut flavor tends to clash with the fennel.
- Coconut Thandai Recipe: Add 1 tablespoon of desiccated coconut to the powder and enjoy a refreshing glass of coconut thandai.
- Paan Thandai: Grind 1 tablespoon of gulkand (rose paste) with 2 paan leaves and 1-2 tablespoons of milk. Stir it in warm milk along with other ingredients.
- Make it richer: Use half-and-half for a creamier Thandai.
- Spiked Thandai: You can make an "Adult Thandai" by adding a splash of gin or vodka.
Recipe Tips & Notes
- Milk: Pick whole milk or 2%, depending on how rich you like your thandai. I wouldn't recommend fat-free milk in this recipe.
- Make it Vegan: Use almond milk to keep this recipe 100% vegan.
- Grind separately: Grind the spices and nuts in two batches to prevent over-grinding and oil release.
- Sweeten to taste: This recipe results in a medium-sweet Thandai. Taste it after the sugar dissolves in warm milk, then add more if you like.
- Make-ahead: The Thandai Masala can be prepared 2-3 weeks in advance. Store it in an airtight container in a cool, dark place and assemble it a day before your party.
- Multiplying this recipe: Split the thandai ingredients and grind them in batches to prevent the oils from releasing.
- Chill before serving: For best results, chill thandai overnight or for at least 6-8 hours, so the flavors have time to blend.
Frequently Asked Questions
Thandai can be referred to as 'Indian flavored milk or milkshake' made with nuts, seeds, and spices. It is the traditional drink recipe for Holi celebrations.
Thandai doesn't contain alcohol. However, a popular variation of thandai called Bhang is made by grinding cannabis along with other ingredients.
Homemade Thandai is naturally "textured" because of the ground nuts and seeds. For a restaurant-style smooth finish, simply strain the milk through a fine sieve before serving.
Yes! To make this thandai sugar-free, I recommend using 1-2 teaspoons of Erythritol or Monkfruit sweetener. Start with 1 teaspoon, taste and adjust. Add them at the very end.
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📖 Recipe
Easy Thandai Recipe (Refreshing Holi Drink)- 2 Ways
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Video
Equipment
- Spice grinder
Ingredients
For Thandai Masala (Makes about ¼ cup)
- 10 raw almonds or 2 tablespoons almond flour
- 10 raw cashews
- 10 shelled pistachio
- 10 whole black peppercorns
- 10 whole green cardamoms
- 1 teaspoon poppy seeds optional
- ¾ teaspoon fennel seeds
- 1 teaspoon melon seeds skip if unavailable
- 2 tablespoons dried rose petals + 10 extra petals for garnish
- ½ teaspoon saffron + few strands for garnish
For Thandai
- 4 cups milk whole, 2% or Almond milk
- 2 tablespoons granulated sugar adjust to taste - see notes
Instructions
Make Thandai With Thandai Powder
- Grind spices and seeds: Add peppercorns, cardamom, poppy seeds, fennel, melon seeds, saffron, and rose petals to a spice grinder and pulse to a fine powder. Transfer to a bowl.
- Add nuts to make thandai powder: Now add cashews, almonds, and pistachios to the spice grinder and pulse to a fine powder. Combine with the spice powder. Thandai masala is ready.
- Prepare thandai: Pour your choice of milk into a saucepan and heat it on medium heat. When milk is warm, stir in thandai powder and sugar, and stir to combine.
- Cool thandai mix: Bring the milk mixture to a boil, then turn off the heat. Cover with a lid and let it cool for 10 minutes.
- Chill: When cool to the touch, transfer to a jar or measuring cup, cover, and refrigerate the Thandai for 4-6 hours, or overnight.
- Strain: When ready to serve, stir well, then strain the mixture through a sieve into serving glasses. Using the back of a spoon, gently press the residual thandai spices to strain all the milk.
- Serve: Garnish with dried rose petals and finely chopped pistachios (optional).
Make Thandai With Wet Paste (Soaking Method)
- Soak: Cover your whole nuts and spices with warm water and let them soften for at least 4-6 hours or ideally overnight.
- Peel: Slip the skins off the soaked almonds to ensure your Thandai stays stark white and ultra-creamy.
- Grind: Blend the drained ingredients with a splash of milk and saffron until a thick, velvety-smooth paste forms.
- Steep: Stir that fresh paste into your milk and let it rest in the fridge for two hours to allow the floral and spicy notes to fully bloom.
- Strain: Pour the mixture through a fine-mesh sieve for a signature silky finish, then serve it icy cold.
Notes
- Milk: Pick whole milk for the most authentic, creamy Thandai. Pick 2% for a lighter drink. I don't recommend fat-free milk in this recipe.
- Make it Vegan: Use extra-creamy oat milk, cashew milk, or almond milk to keep this recipe 100% vegan.
- Grind separately: Grind the spices and nuts in two batches to prevent over-grinding and oil release.
- Sweeten to taste: This recipe results in a medium-sweet Thandai. Taste it after the sugar dissolves in warm milk, then add more if you like.
- Make-ahead: The Thandai Masala can be prepared 2-3 weeks in advance. Store it in an airtight container in a cool, dark place and assemble it a day before your party.
- Multiplying this recipe: Split the thandai ingredients and grind them in batches to prevent the oils from releasing.
- Chill before serving: For best results, chill thandai overnight or for at least 6-8 hours, so the flavors have time to blend.
Milan Bisui says
Thank you for sharing such a delightful recipe for Thandai on your website! The step-by-step instructions and the tips for variations make it easy to follow and customize the recipe to personal preferences. The history and cultural significance of Thandai were also a fascinating read. I can't wait to try this refreshing and flavorful drink during the upcoming Holi festivities!
Aneesha says
Thank you so much, Milan!