I do not exactly remember, but I read somewhere that "Holi without Thandai is like Pizza without cheese". Boring and unpleasant!! You just do not get the essence of Holi if there is no Thandai! We have grown up seeing the Bollywood movies where Thandai is an essential during Holi. From the days of Rang Barse to Balam Pichkari, Thandai has been "THE THING" during Holi. 

Thandai is a milk based drink, infused with Indian spices. It's a summer cooler with the flavors or nuts and the rich spices which makes it an all time favorite.Well, making thandai traditionally is bit of a tiring process as that involves soaking the ingredients in water overnight and then making the paste out of it next morning. But then, we are so attracted towards shortcuts that we manage things in our own way. The easiest way to make thandai at home is to prepare a thandai masala powder and use it whenever you want to. 


Preparation Time: 10-15 minutes

What you need?


For the Masala,
  • 50 gm      Almonds
  • 1 tbsp      Poppy Seeds (Khus Khus)
  • 1 tbsp      Watermelon Seeds (Magaz)
  • 8-10         Black Peppercorns
  • 1 tbsp      Fennel Seeds
  • 2-3           Green Cardamom
  • A few strands of Saffron
  • A few dried Rose Petals
For the Thandai,
  • 2 Glasses of   Milk
  • 1 tbsp            Sugar
  • 2 tsp              Rose Water

How to make it?

For the Thandai Masala Powder,
  • Heat a wok and dry roast the almonds for a minute.
  • Take the almonds out and in the same pan, dry roast the poppy seeds and the melon seeds.
  • In the end, dry roast the black peppercorns and the fennel seeds.
  • In a mixer grinder, add all the roasted spices along with cardamom and dried rose petals.
  • Grind the ingredients into a coarse textured powder.
  • Add a few strands of saffron to the mixture and your Home made Thandai Masala Powder is ready.

For the Thandai,
  • Take a glass of chilled milk and add 1/2 tbsp sugar in it. Mix it well till the sugar gets completely dissolved. 
  • Add the rose water and two teaspoons of the Thandai Masala Powder in it and stir well.
  • Garnish it with rose petals and serve chilled. 



  • Make sure to dry roast the ingredients as that helps in enhancing the flavors as well as gives the Thandai Masala Powder a longer shelf life.
  • You may store the Thandai Masala Powder in an airtight container for a week or so.
  • Oh yes, you may also try this recipe adding Bhaang to it!! :D :D
Wishing you all a very Happy Holi! 

A Rangoli made by me in my Childhood :)

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