Thandai recipe | Thandai without poppy seeds

Thandai is a classic North Indian milk-based beverage known for its nutty flavours, aromatic spices and cooling effect. This homemade thandai recipe uses simple pantry ingredients. Let's see how to make Thandai without poppy seeds.

Traditionally served during Holi and on Maha Shivratri, this festive drink can also made when you crave for it.

Check out my Thandai powder recipe for making instant batches and my Sabudana khichdi recipe in this website.

Jump to:

• Thandai method 1
• Thandai version 2
• Thandai step-by-step photos
• Why Thandai is special during festivals?
• Recipe card

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 Holi special recipes 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 a good 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 be high). 

The above picture won 1st prize in Wiki Loves Food Food contest

Thandai method 1

Step by step images for my original post (Sangeeta's version)

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!

Ingredients

• 15 Almonds Badam
• 2 tsp Khus khus poppy seeds - I replaced with 5 cashews
• 12 Black Pepper
• ½ tsp Cumin seeds
• 5 cardamom
• 2 & ½ cups Milk
• 3 tbsp Sugar Adjust as per taste

Instructions

1. To begin, soak all the ingredients except milk and sugar together in water for 2 hours. Then boil milk, mix with sugar, cool down and keep refrigerated.

2. After 2 hours, peel the almond skin and grind everything together with water to a smooth paste.

3. Squeeze it through a strainer in a bowl. You can add more water if needed to extract completely.

4. Boil whole milk, cool it completely to room temperature, then chill.

Add this extracted mix to cold milk and stir well. Refrigerate and consume within 2 hours.

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!!

Thandai version 2

I wanted to try this popular one with other nuts in addition and see how it turns out. It tasted really good too. The fennel seeds and rose petals added extra flavors that elevated the taste. Please use my recipe card below to scale the measurements.

Ingredients

• 12 Almonds
• 6 Cashews
• 1 tablespoon Pistachios
• 2 teaspoon Magaz
• 1 teaspoon Fennel seeds
• ½ teaspoon Black pepper powder
• 2 Cardamom
• 6 Rose petals
• 1 pinch Nutmeg (Jaiphal)
• 1 generous pinch Turmeric
• 10 strands of Saffron
• 2 tablespoon or as needed Sugar
• 2 cups milk

Thandai step-by-step photos

After that, add nutmeg, turmeric, sugar to the thandai extract and mix well.

Garnish thandai with some chopped nuts, saffron and rose petals.

Serving Suggestions : Serve thandai chillied in tall glasses during Holi or Shivratri, alongside festive sweets like gujiya or malpua.
If you want to serve thandai immediately, you can even add some ice cubes and serve but make sure to consume immediately as it might dilute the drink.

Mango Thandai

Mango thandai with simple ingredients and procedure. A yummy twist to the regular thandai, with the tropical fruit added for flavour in this thandai inspired drink.

Ingredients | Servings: 3

• 1 Ripe Mango, large, Alphonso
• 7 almonds
• 3 cashews
• 5 black pepper
• ⅛ teaspoon cumin seeds
• ⅛ teaspoon fennel seeds
• 2 cardamoms green
• 3 tablespoon sugar
• 1 cup milk boiled & chilled
• ¼ cup water

Instructions

• First soak almonds, cashews, pepper, cumin, fennel in  enough water for an hour.
• Peel the almonds and grind it smoothly with the other ingredients we soaked. Use ¼ cup water for grinding.
• Filter it through a metal strainer. Discard the remains.
• Blend the pulp of mango with sugar(scooped using a spoon form a sliced mango)
• Mix ground pulp with the previously ground item.
• Add boiled cooled milk and mix well. You can also run everything in a blender for a spin to mix.
• Enjoy cold.

Notes

• Instead of cashew, use a teaspoon of khus khus or magaz seeds.
• Do not skip straining the ground nuts/ spices.
• Avoid using black pepper more than mentioned.
• Adjust mango pulp according to the taste you want.
• It is best to consume as soon as you mix milk with mango.

Why Thandai is special during festivals?

Thandai has its roots in Ayurveda and seasonal wisdom. Spring festivals like Holi arrive with rising temperatures and thadai's carefully chosen ingredients like nuts, seeds, spices and milk help cool the body, aid digestion and restore energy.

In North India, thandai is sometimes infused with Bhang during Holi, adding a celebratory twist, While this recipe is bhang and khus khus free, it stays true to the traditional thandai masala base that makes the drink, so loved, by everyone.

Recipe card