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Home » DRINKS » Thandai recipe, Holi recipes, Thandai without poppy seeds

Thandai recipe, Holi recipes, Thandai without poppy seeds

March 4, 2015 by Raks Anand 10 Comments / Jump to Recipe

Thandai recipe
Thandai is a milk based drink with almonds, khus khus (poppy seeds), black pepper and few other ingredients, mostly served during Holi festival. This is without poppy seeds.

I am not that familiar with Thandai, seeing only for past 2 years in blog world, otherwise, no idea or haven’t tasted or even heard about it. Whenever any festival like this come, Sangeeta keeps encouraging me to post something special and this is her childhood favorite which her aunt makes and she was kind enough to call and check with her aunt and passed me the recipe. Thanks to both of them, now I tasted thandai 😊.

She told though there are many recipes in the internet, her aunt makes with simple ingredients and the way she used to like the same. It is whiter in colour than yellowish. In North India, they sell with bangh too which will make you sleepy (or may bye high).  I kept it simple as she told and it was really yummy. Only thing I missed was Khus khus (Poppy seeds), as it is banned here in Singapore. So I will sure try that in India with it. Here in Singapore, Holi is one well known festival as they celebrate in the neighborhoods. I have seen other friends sharing the celebrations posting in Facebook, never participated personally in one . So here’s the simple and easy thandai recipe for the festival of colours – Holi!
Thandai recipe

This above picture won 1st prize in Wiki Loves Food Food contest 💃💃

thandai recipe
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Thandai without poppy seeds

Thandai is a milk based drink with almonds, khus khus (poppy seeds), black pepper and few other ingredients, mostly served during Holi festival. This is without poppy seeds.
Course Drinks
Cuisine Indian
Prep Time 5 minutes
Cook Time 5 minutes
Soak time 30 minutes
Servings 3
Cup measurements

Ingredients

  • 2 tsp Khus khus poppy seeds - I skipped
  • 15 Almonds Badam
  • 12 Black Pepper
  • 1/2 tsp Cumin seeds
  • 5 cardamom
  • 2 & 1/2 cups Milk
  • 3 tbsp Sugar Adjust as per taste

Instructions

  • Soak all the ingredients except milk and sugar together in water for 2 hours. Boil milk with sugar, cool down and keep refrigerated.
  • After 2 hours, peel the almond skin and grind everything together with water.
  • Squeeze it through a strainer. Repeat one or two times with little more water to extract all the juice from it.
  • Add this extracted to cold milk and mix well. Refrigerate and consume within 2 hours.

Notes

  • Since I have skipped khus khus, I added 5 cashews for richness. My friend though suggested melon seeds.
  • Other ingredient that can be added in this is 1/2 tsp fennel (Saunf/ Soambu).After mixing with milk you should consume within 2 hrs.

Thandai without poppy seeds Method

  1. Soak all the ingredients except milk and sugar together in water for 2 hours. Boil milk with sugar, cool down and keep refrigerated.1-soak
  2. After 2 hours, peel the almond skin and grind everything together with water.2 grind
  3. Squeeze it through a strainer. Repeat one or two times with little more water to extract all the juice from it.3 filter
  4. Add this extracted to cold milk and mix well. Refrigerate and consume within 2 hours.4 mix

Serve chilled with rose petals as garnish (Since I had no stock, I just garnished with some nuts and saffron just for photography sake) Happy Holi!!c
Thandai holi

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Filed Under: DRINKS, SUMMER SPECIAL

Previous Post: « Easy sweet samosa recipe Holi Recipes
Next Post: Sweet potato gulab jamun recipe | sweet potato jamun recipe »

Reader Interactions

Comments

  1. Revathi

    March 4, 2015 at 8:35 am

    Colorful pic… Bookmarked will soon try this

    Reply
  2. Gayu Ishi

    March 4, 2015 at 9:46 am

    that's a delighting holi drink… very colorful presentation…

    Reply
  3. Arthy

    March 4, 2015 at 11:01 am

    Going to try it so tempting

    Reply
  4. Recipe world

    March 4, 2015 at 11:08 am

    Such a simple n yummy drink! Lovely recipe..

    Reply
  5. pameta

    March 4, 2015 at 12:04 pm

    We can add fennel seeds, rose pattle and watermelon seeds too ..that gives very good aroma to this…

    Reply
  6. Farin Ahmed

    March 4, 2015 at 12:35 pm

    Easy and yummy drink dear

    Reply
  7. Raks anand

    March 4, 2015 at 4:06 pm

    Yeah I have already added those under notes.

    Reply
  8. Amy the Sweet Rain

    March 17, 2017 at 8:34 am

    Speciality is your smileys in briefing especially last one blowing whistle. Easy recipe. Will try soon.

    Reply
  9. Unknown

    March 13, 2018 at 5:19 pm

    What can be used as a substitute for Khus Khus as it is not available in Singapore

    Reply
  10. Raks Kitchen

    March 14, 2018 at 12:30 pm

    I too didn't use, just used 5 cashews in the recipe

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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