Thandai, also known as “Sardai”, is a cold drink prepared with a mixture of almonds, fennel seeds, magaztari seeds (watermelon kernel), rose petals, pepper, cardamom, saffron, milk and sugar. This drink is common in Khyber Pakhtunkhwa, Pakistan – mostly in Peshawar, Banaras / Varanasi, Uttar Pradesh.
It is native to India and is often associated with the Maha Shivaratri and Holi festival. 
“Bhang Ki Thandai” is a mildly intoxicating drink popular in many parts of the Indian sub-continent, which is made by mixing a small amount of bhang (cannabis leaves and buds) with thandai (with whole milk being used). The fat content of the ground-up nuts and milk solubilize the fat-soluble cannabinoids.
PrintA Special Holi Drink: Thandai
Description
Celebrate the Holi Festival with this cold, sweet drink made of almonds, spices, and milk. Adapted from Tarla Dalal.com
Ingredients
- 4 1/2 cups full fat milk
- 1/4 cup powdered sugar
- a pinch of freshly ground black pepper (kalimirch)
- a few saffron (kesar) strands
To Be Blended Into A Fine Powder
- 1/4 cup almonds (badam)
- 2 tbsp poppy seeds (khus-khus)
- 2 tbsp fennel seeds (saunf)
- 1/2 tsp cardamom (elaichi) powder
- 20 whole white peppercorns
Instructions
- 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, pepper powder and saffron and mix well.
- Pour equal quantities of the thandai into 4 individual glasses and serve chilled.
- Category: Drink
- Cuisine: Indian
Frequently Asked Questions
Can I use other nuts instead of almonds in the thandai?
While almonds are traditional, you can experiment with cashews or pistachios for a different flavor, but keep in mind that it may alter the drink’s texture.
How do I properly prepare the spices like fennel seeds and cardamom for thandai?
You should lightly roast the fennel seeds and cardamom before grinding them with the other ingredients to enhance their flavors.
Is it necessary to use saffron in the thandai recipe?
Saffron adds a unique aroma and color, but if it’s unavailable, you can omit it or substitute it with a few drops of natural food coloring.
