The classic Thandai is one of the most important elements of the festival of colours. Holi and Thandai have co-existed for so long that today, both the names are often said in one breath. Also, Thandai is one of those refreshing drinks that can be had at any time of the year. In the early days, people would get together an evening prior to the festival since the elaborate Thandai recipe would take long hours to prepare. However, Milkmaid’s all-new Thandai recipe helps you how to make Thandai at home, comparatively quicker. This Thandai recipe has the goodness of condensed milk, the aromatic flavours of cardamom, fennel, Khus essence, and the subtle bites of almond flakes, which makes it more than just a refreshing drink. As the name suggests, Thandai is best had chilled, but, it is just as delicious at room temperature. Try out the recipe today!
- Servings - 12
- Preparation - 10 min
Ingredients for Thandai
How to make Thandai
- Grind soaked and peeled almonds, elaichi and saunf to a fine paste. Blend with other ingredients till well mixed. Strain.
- Half fill each glass with crushed ice and top up with the above mixture.
- Serve garnished with rose petals.
Quick Tip: 2 tbsp of poppy seeds or Khus-Khus can be used in place of Khus essesnce.