I read somewhere that the Thandai recipe was invented by Hakim (a physician using traditional remedies in India) way back in the 1890s. How fascinating! One of its popular variants is called Bhaang which is a paste made from the leaves of the cannabis plant. Contrary to popular belief, Thandai and Bhaang (cannabis) aren’t the same. Bhang is a potent alternative to the Thandai. Warm Thandai and Haldi Ka Doodh (Turmeric Milk) are two Indian milkshakes that we regularly had growing up. Such fond childhood memories stay with you forever! If you want a festive holiday drink idea, this recipe is for you.
A perfect non-alcoholic drink for spring and summer Can easily be made vegan It takes just 30 minutes of your time Can be made ahead of time Helps soothe the body from all the excess summer heat Rich in antioxidants, and also restores your hormones to a state of balance There is no bhang in this recipe The recipe is easily scalable It’s a crowd favorite
Unsalted nuts like cashews or kaju, almonds or badam, and pistachios, or pista are used to make the thandai powder. I have used raw almonds, but you can also use blanched almonds (without the skin) if making thandai paste. Spices like whole black peppercorns, cardamom, poppy seeds, saffron or kesar, fennel seeds, dried edible rose petals, and pumpkin or melon seeds are used to make the thandai masala. These spices are known for their special digestive properties that help improve the digestive system significantly and facilitate bowel movement, thereby detoxifying the body naturally and cleansing the blood naturally. They also have antioxidant and anti-inflammatory properties. Optionally, you can add raisins, cinnamon, and nutmeg to this mix if you have them lying around. Each ingredient has a role to play (cooling effect, digestion, immunity, etc) and they all come together to make this drink nourishing. Sometimes I also add some milk powder. It gives it a nice flavor.
Nuts like almonds, cashews, pistachios, and pumpkin/melon seeds help provide energy. They are also a source of rich proteins, fiber, and minerals. Spices like peppercorn, and cardamom boost immunity Fennel seeds, saffron, and rose petals have a cooling effect on the body Cardamom helps detoxify the body Poppy seeds or khus-khus aid in digestion and have a cool potency
Milk - You can use full-fat whole milk. Adding milk acts as an energy booster and is rich in calcium. Alternatively, you can use dairy-free unsweetened milk like oat milk. Almond milk is thinner and can split when boiled so will not work here. Condensed milk, Heavy cream, half & half, or evaporated milk is added to give the Thandai shake a rich and creamy texture. Read the notes below for substitutions. Sweetener - I have used brown sugar here. But you can use white sugar or even jaggery. You can also add chopped dates or maple syrup or a sweetener like stevia or erythritol. Spices and nuts - saffron strands, dried rose petals, and pistachios give this drink a festive feel. Rosewater or Kewra - Adding this will instantly lift up the flavor, and make it aromatic.
When to drink it
Despite the name ‘Thandai’, there are some who prefer to enjoy this drink warm. It’s based on personal preference. Instant Thandai drink is the quintessential festive drink that’s served during Mahashivratri and during the Holi festival. It can also be served as a prasad, during Navratri, when fasting, or as a holy drink during other festivals. You can also have a glass of thandai after a meal or at night. You can also make this Indian drink when entertaining, for potlucks, parties, family brunches, or on special or festive days. In summer, when you are looking to beat the heat and stay hydrated, or if you want a quick energy boost, have this refreshing thandai sharbat. It instantly cools down the body and promotes digestion while quenching the summer thirst making it a favorite drink during summertime. For desserts, besides this Indian Thandai drink, you can also serve Rose Sandesh, Gulkand Shrikhand Tarts, Gulab Jamun Malai Kulfi, or/and Paneer Gujiya Shells! You can also check out this Holi Desserts Round-up for ideas. Besides the food, obviously plan to keep lots of organic colors, water balloons, and pichkaris (water guns) for your guests to enjoy this beautiful festival of colors! When making thandai masala, do not grind it for long else it will become like a paste. The powder should be of coarse consistency. In place of heavy cream, you can also use half & half, condensed milk, or evaporated milk to get that creamy texture in this Thandai recipe. In case you find the thandai very thick, add some ice cubes or water to thin it. If you are unable to make the Thandai powder for whatever reason, use thandai essence or Everest thandai masala powder. Important to note - Nutritional facts include nuts but remember that some of these values will be lower, including the total calorie count, because a lot of the solid matter of the nuts is strained out and not consumed. Also, just 1-2 tablespoons of masala are what is used.
