Thandai, a saffron and pistachio drink, plays a central role in the celebration of Holi, which welcomes the return of spring. This drink is delicious with a gujiyas — a sweet empanada-like dish also associated with Holi.

Where Does Thandai Come From?

Thandai comes from the northern parts of India and southern parts of Pakistan, mostly Southern Punjab, Sindh, and Balochistan. It typically uses almonds, fennel seeds, watermelon kernels, cardamom, saffron, milk and sugar. But there are many variations of it. A fun fact…there’s a version of thandai that uses cannabis leaves, called bhang in Hindi. This is not that version, though if you go off the recipe to experiment, we can’t stop you. Palak Patel’s recipe is a traditional version using saffron as the dominant spice, which also gives it its beautiful yellow. You’ll want to use a spice mill to put together the Thandai masala, or a clean coffee grinder.

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Sip a Cup of Thandai, a Traditional Holi Drink

Author: Palak Patel

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Description

A celebratory drink for Holi!

Ingredients

Scale

For the Thandai:

2 cups oat milk
2 cups cashew milk
3 tbsp maple syrup
½ cup of hot water
Thandai masala (see below)

Thandai masala (grind together in a spice mill):

¼ cup pistachios
¼ cup blanched almonds
¼ cup cashews
1 tsp fennel seeds
½ tsp white poppy seeds (or sesame seeds)
¼ tsp black peppercorns
1 tsp cardamom powder
½ tsp cinnamon powder
½ tsp saffron threads
2 tbsp hot water
Pinch of nutmeg
A handful of dried rose petals or rose water for garnish (optional)

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Instructions

Add the blanched almonds, cashews, pistachios, fennel seeds, white poppy seeds, black peppercorns, cardamom powder, cinnamon powder, and nutmeg into a blender or spice grinder. Grind to a fine powder.
In a small bowl, add saffron with hot water to bloom.
In a heavy bottom saucepan; add milk and saffron water. Bring the milk mixture to a gentle boil.
When the milk mixture begins to boil, add maple syrup and stir.
Add in the thandai masala mixture to the milk and simmer for another 5 minutes. Using a whisk to remove any lumps. Turn off the heat and allow the thandai to cool and refrigerate.
To serve, pour into a cup and garnish with dried rose petals or rose water.