Indian thandai, literally translated as ‘something that cools’, is a sweet, creamy milk drink flavoured with nuts and mixed with spices such as cardamom, fennel, rose petals, and poppy seeds.
On Holi, the Indian festival of colours, the refreshment is traditionally served with the addition of bhaang (a derivative of marijuana). Here I’ve substituted gin instead, which accentuates the nutty, warmly-spiced, floral flavours in thandai perfectly. Welcome your guests to aroma of this traditional blend. You can make it before, store and serve whenever.
Made this Thandai for Diwali and my family absolutely loved it. Used “Char Magaz” seeds (combination of pumpkin, cucumber, watermelon, and cantaloupe) and soaked them along with other items in Step 1. This recipe is definitely a keeper.
Shilpa, delighted to hear your feedback. Thank you so much for letting me know. Ankita x