Thandai or Shardai is a traditional and refreshing Indian drink made using dry fruits, seeds, and aromatic spices. This drink is specially prepared during Indian festivals like Holi and Maha Shivratri in the North Indian states of Uttar Pradesh, Rajasthan, and Punjab.
Wish you all a very Happy Holi 2022!!!
For all those who are new to Indian culture, festivals, traditions, and food are you curious to know what this festival is all about?
What is Holi?
Holi is also known as the festival of love or festival of colors or the festival of spring (as it marks the arrival of the Spring season) is celebrated on the full moon day of the Phalguna month. This festival celebrates the divine love of Lord Krishna and Radha.
Holika Dahan or Chhoti Holi is an essential part of Holi which also signifies the victory of good over evil. The night before Holi, in front of a bonfire, rituals are performed and the crowd prays that their internal evil is destroyed in fire much like the way Holika was, the sister of the demon king Hiranyakashipu, killed in the fire.
And the next morning Rangwali Holi (Dhuleti), the festival of colors is celebrated where people smear each other with colors. Special Indian sweets, snacks along with drink and bhang is served as part of the celebration.
In some states like Odisha, Holi is also known as Dol Jatra or Dol Purnima.
Some popular Holi recipes that include Holi sweets and desserts, drinks, and snacks are listed below.
- Thandai - recipe below
- Badam Milk
- Aloo Pyaz kachori
- Milk Barfi
- Rose Barfi
- Rice kheer
- Gujiya
- Malpua
- Dahi Bhalla or Dahi Vada
- Puran Poli or Ubbati
What is Thandai?
Thandai, also known as Shardai, is a traditional summer drink prepared using almonds (badam), cashews, peppercorns, cardamom seeds, fennel seeds, poppy seeds, watermelon seeds along with saffron and rose petals which has a refreshing and cooling effect on the body, and hence the name.
During Holi, Bhang (Weed) Thandai - a cannabis-infused drink - is served to cause an intoxicating effect when consumed. Therefore, always ask before consuming any drink during Holi events.
Some other popular Thandai flavors prepared are Mango Thandai, Rose Thandai, and Badam Kesar Thandai. You can add any fruit puree available during the season to make special summer fruit-flavored Thandai.
Is Thandai good for health?
Yes, it boosts immunity, gives energy, and cools down the body. Some spices here also aids in digestion.
Ingredients to make Thandai, Thandai Masala Powder
For Thandai masala
15 to 18 Almonds or Badam
15 Cashews
12 to 15 Green Cardamom pods (Elaichi)
15 to 20 Black peppercorns (Kali mirch)
1 tablespoon Fennel seeds (Saunf)
1 tablespoon Poppy seeds (Khas Khas)
1 ½ tablespoon Watermelon seeds (Magaz)
1 ½ tablespoon Dried rose petals
⅛ teaspoon Saffron strands (Kesar)
Thandai Drink
4 cups Whole milk (1 liter)
½ cup Sugar
Sliced Pistachios, for garnish
Rose petals, for garnish
How to make Thandai at home?
To make thandai, first, prepare the masala or powder.
Soak almonds or badam overnight or 20 minutes in hot water before you start making this drink.
Peel the almonds, add them to the blender or mixie jar along with cashews, peppercorns, cardamom pods, fennel seeds, poppy seeds, watermelon seeds, dried rose petals, saffron, and blend it to a coarse powder or add 2 or 3 tablespoon of milk and make a paste. Thandai masala is ready.
Add milk to a heavy bottom pan on medium heat and let it come to a boil. Switch the flame to low, add sugar, thandai masala, and whisk it. Let the sugar dissolve completely. Switch off the flame. Let it sit for 60 minutes.
Cover it and simply refrigerate for 4 to 5 hours or overnight for the best result. This allows the milk to get infused with all the flavor even before we strain it.
Using a sieve or filter, strain the thandai into a pitcher or vessel. Press down the solid masala that is left in the sieve using the back of the spoon to extract all the milk and get the maximum flavor.
Till you are ready to serve, simply put it back in the refrigerator and chill.
To serve, simply pour in a Matka or kullad (an earthen drinking cup) or serving glass, garnish it with pistachios, saffron, and rose petals. Happy Holi!!
Some tips and substitutes for making thandai drink
Vary the number of nuts, spices, and sugar to taste. I have used whole milk and it gives the best result. But feel free to use any skim milk, 2% milk, etc.
Soaking nuts
It's always good to soak the nuts as this helps to get a more creamy and smooth texture. If you forget to soak them, simply soak them in hot boiling water for 20 minutes just before making thandai masala powder.
You can use only almonds, only cashews, or a combination of almonds, cashews, and pistachios.
Poppy seeds or Khus khus
This is used to give a creamy texture to the drink and for its medicinal properties. They are available in the spices section of most Indian stores. But if it is not available substitute it with cashews. Please be aware of they contain traces of opiates, and hence can generate false positives during drug tests.
Spices
Cardamom seeds for flavor, peppercorns for heat, fennel seeds for cooling effect are commonly used. You may increase or decrease the spices and adjust depending on how strong flavors you prefer in the drink.
How to make vegan Thandai?
Simply substitute milk with any dairy-free milk like almond milk, soy milk, or coconut milk for a vegan version of Thandai.
Can I make ahead and store Thandai?
Thandai tastes the best when prepared a day before so that the flavors of nuts and spices are infused plus it should be served chilled. Room temperature Thandai doesn't taste as good as the one that is served chilled.
STEPWISE DETAILED RECIPE FOR THANDAI DRINK, THANDAI MASALA OR THANDAI POWDER
THANDAI DRINK | SHARDAI | HOW TO MAKE HOLI THANDAI DRINK
Ingredients
For Thandai Masala or Thandai Powder
- 15 to 18 Almonds or Badam
- 15 Cashews
- 15 to 20 Black peppercorns (Kali mirch)
- 12 to 15 Green Cardamom pods (Elaichi)
- 1 tablespoon Fennel seeds (Saunf)
- 1 tablespoon Poppy seeds (Khas Khas or khus khus)
- 1 ½ tablespoon Watermelon seeds (Magaz)
- 1 ½ tablespoon Dried rose petals
- ⅛ teaspoon Saffron strands (Kesar)
Thandai Drink
- 4 cups Whole milk
- ½ cup Sugar
- Sliced Pistachios, for garnish
- Rose petals, for garnish
Instructions
Step I (Prepare Thandai Masala paste or powder)
- Soak almonds or badam overnight or 20 minutes in hot water before you start making thandai.
- Peel the almonds, add them to the blender or mixie jar along with cashews, peppercorns, cardamom pods, fennel seeds, poppy seeds, watermelon seeds, dried rose petals, saffron and blend it to a coarse powder or add 2 or 3 tablespoon of milk and make a smooth paste.
- Thandai masala is ready.
Step II (Prepare Thandai Drink)
- Add milk to a heavy bottom pan on medium heat and let it come to a boil. Switch the flame to low, add sugar, thandai masala and whisk it.
- Let the sugar dissolve completely. Switch off the flame. Let it sit for 60 minutes.
- Cover it and simply refrigerate for 4 to 5 hours or overnight for the best flavors. This allows the milk to get infused with all the flavors even before we strain it.
- Using a sieve or filter, strain the thandai into a pitcher or vessel. Press down the solid masala that is left in the sieve using the back of a spoon to extract all the milk and get the maximum flavors.
- Till you are ready to serve, simply put the thandai back in the refrigerator and chill.
- Thandai is ready. To serve, simply pour thandai in a matka or kullad or serving glass, garnish it with pistachios, saffron and rose petals. Happy holi!!
Notes
- Vary the amount of nuts, spices, and sugar to taste. I have used whole milk and it gives the best result. But feel free to use any skim milk, 2 % milk, etc.
- Poppy seeds are used to get that creamy texture. But if it is not available substitute it with cashews or skip it.
- Cardamom seeds for their flavor, peppercorns for heat, fennel seeds for cooling effect are commonly used to make the thandai masala powder. You may increase or decrease the spices and adjust depending on how strong flavors you prefer in the drink.
- Simply substitute milk with any dairy-free milk like almond milk, soy milk, or coconut milk for a vegan Thandai.
If you like this Indian Thandai drink recipe
Don't miss to check out some of my popular and delicious Indian recipes to try this festival and holiday season, special occasions, or any time of the year.
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MJ
I love this beautiful, delicious drink! Your instructions make it easy to make at home. Thank you!