Thandai is a traditional Indian beverage popular in North Indian states and made especially for the festival of Holi.
It is quite refreshing to drink and is loaded with good ingredients like dry fruits, seeds and saffron. Here is how to make thandai drink at home.
Thandai and bhang have become synonymous over the year. Laced wih bhang (edible cannabis), Thandai was offered to Lord Shiva. It was first used in India around 1000 B.C.
It has developed to be an integral part of the cultural celebration of holi. Thandai was consumed as a refreshment when people got tired playing holi and throwing each other in pond filled with color water.
And I have another post on the blog to make this Thandai Powder. You can check it here.
Best served as: Dessert
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Quantity: Serves 3
- 2 cups Half and Half (use regular milk)
- 2 cups Whole milk
- 1 tablespoon Rose water
- 1/4 cup Sugar + 2 tablespoons (adjust according to taste)
- 3/4 cup Water (adjust accordingly)
- Boil the milk in a deep pan, allow it to cool completely.
- Combine the powder and milk in a deep bowl, mix well using a whisk and refrigerate for 2 hours.
- Strain the mixture through a sieve, add the sugar, and saffron and mix well.
- Pour equal quantities of the thandai into 4 individual glasses and serve chilled.