Thandai (Holi Spiced Milk Drink)
Why this recipe works
- Layered fragrance: Almonds, fennel, poppy seeds and cardamom form a nutty spice base, while saffron and rose water add a distinctive floral finish.
- Smooth texture: Blending the nuts and spices with milk, then straining firmly, extracts flavour while keeping the drink silky rather than gritty.
- Best served chilled: Cold milk softens the sweetness and lets the saffron, fennel and rose notes come through cleanly.
Get the most out of this recipe
Authenticity notes
- Holi association: Thandai is closely associated with Holi, where its chilled, spiced milk base is served as a festive drink.
- Classic flavouring: Saffron, fennel, cardamom, almonds and rose water are key to the drink’s recognisable aromatic profile.
Ingredient notes
- Use good saffron sparingly: A small pinch of quality saffron is enough to perfume the milk; warming it gently helps release colour and aroma.
- Rose water can dominate: Add rose water carefully, as different brands vary in strength and too much can make the drink taste perfumed.
Texture tips
- For a smoother drink: Blend the nut and spice paste thoroughly, then press it well through the sieve to capture flavour without leaving a coarse texture.
- Avoid graininess: Do not rush the straining step; fine nut and seed particles can make the finished thandai feel sandy.
Make-ahead tips
- Make ahead: Thandai can be made in advance and kept chilled in a sealed jug for up to 2 days.
- Serve well chilled: Stir thoroughly before pouring, as the spices may settle in the fridge.
Equipment you'll need
Ingredients
Instructions
- Warm 3 tbsp of the milk in a small saucepan until just warm, not hot. Crush the saffron between your fingers into the warm milk and set aside to infuse while you prepare the paste.
- In a blender, blitz the almonds, fennel seeds, poppy seeds and ground cardamom until finely ground. Add the caster sugar, then pour in about 150 ml of the milk and blend to a smooth, pourable paste, scraping down as needed.
- Set a sieve over a jug and strain the paste, pressing firmly with the back of a spoon to extract as much flavour as possible. Discard the solids in the sieve.
- Stir the strained mixture into the remaining cold milk, then mix in the saffron milk and rose water. Taste and adjust sweetness by stirring a little longer to fully dissolve the sugar.
- Chill for at least 5 minutes, then stir and pour into glasses. Serve cold, with any saffron specks distributed through the drink.
Recipe notes
Tips
- For the smoothest thandai, blend the nut and spice mixture for a full minute, then strain patiently and press well through the sieve.
- Keep the saffron milk only gently warmed; overheating can dull the aroma and give the milk a cooked taste.
Substitutions
- Replace caster sugar with honey for a rounder sweetness; stir it into the finished cold drink until fully dissolved.
- Replace Rose Water with orange-blossom-water for a different floral note.
Storage
- Refrigerate up to 2 days
- Store in a sealed jug in the fridge and stir well before serving, as the spices can settle. Serve well chilled.
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Recipe overview
- Servings: 4 glasses
- Total time: 25min (20min active)
- Difficulty: Medium
- Cuisine: Indian
-
Allergens:
Almonds Milk Tree nuts
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