Thandai is a traditional Holi drink made with milk, nuts, seeds, and spices, offering both flavour and cooling benefits. The classic version remains central to celebrations, while creative variations add festive flair. This Holi, try preparing a mix of traditional and modern thandai varieties to delight your guests and make the celebration truly memorable.
Finally, it’s that time of the year when we all look forward to the festival of Holi. And it also means it’s time for some thandai. Holi is honestly incomplete without having a glass of thandai. Traditionally prepared with milk, nuts, seeds, and spices, thandai is more than just a beverage—it’s a cultural symbol of joy, and togetherness.
Beyond its festive charm, the uses of thandai powder extend far beyond beverages. Packed with protein, healthy fats, and antioxidants, it promotes digestion, boosts immunity, and helps combat summer heat.
Let’s explore the most popular types of thandai and how you can prepare them at home:
The timeless version remains the heart of Holi celebrations. Made with almonds, melon seeds, fennel, cardamom, saffron, and black pepper, it balances richness with digestive benefits.
Soak few almonds, melon seeds, fennel seeds, peppercorns, and cardamom overnight. Grind it into a fine paste. Now mix it with boiled and cooled milk. Add sugar and saffron strands. Keep it in your refrigerator for 2-3 hours and garnish it with chopped dry fruits.
For those who love floral notes, rose thandai is a refreshing twist. The fragrance of rose petals or syrup elevates the drink, making it light and romantic. To make this yummy drink, prepare the classic thandai and stir 2-3 tablespoons of rose syrup or crushed rose petals.
Garnish your ready-to-drink thandai with dried rose petals for an Instagram friendly touch.
This amazing version highlights saffron and pistachios. The golden hue of saffron adds visual appeal, while pistachios lend a nutty depth.
Starting with warming milk, infuse few strands of saffron. On the other hand, blend pistachios into a fine paste and mix both into the thandai base and sweeten to taste.
Serve it chilled with saffron threads on top. It’s a perfect drink for your guests!
A modern twist for experimental palates, chocolate thandai combines cocoa richness with traditional spices.
Add two tablespoons of cocoa powder or chocolate syrup to the thandai base. Blend it well and keep it in refrigerator for 2-3 hours. Garnish it with grated chocolate or cocoa dust.
This thandai will become famous among kids of your house.
Packed with cashews, raisins, pistachios, and almonds, this variation is energy‑dense and festive. Soak few assorted dry fruits overnight. Grind it into a fine paste and mix with boiled and chilled milk.
Add cardamom, saffron, and sugar. Chill and serve with chopped nuts.
Now remember, always chill your thandai for a few hours before you serve them. It enhances its flavour and has a cooling effect. Garnish your drink with saffron, rose petals, or chopped nuts depending on the drink as it looks appealing.
Pair the thandai with traditional Holi snacks like gujiya, mathri, or pakoras.
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