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Thandai is a traditional Indian drink that has been enjoyed for centuries. Its history dates back to ancient India, where it was believed to have medicinal properties and was used to cool the body and soothe the senses. The word "thandai" is derived from the Hindi word "thanda," which means "cool." The drink is made from a blend of milk, nuts, and spices. Thandai is typically served during the festival of Holi, which is also known as the "festival of colours" and is celebrated in March. The tradition of thandai dates back to ancient India, where it was consumed for its cooling and medicinal properties. Thandai is made with natural ingredients like fennel seeds, melon seeds, almonds etc which help in keeping our body cool. This beverage has become an integral part of the Holi festival, which is celebrated to mark the arrival of spring and the triumph of good over evil. During Holi, people traditionally smear each other with coloured powder and water, and thandai is consumed to cool the body and refresh the senses after a day of revelry. The recipe for thandai varies from region to region but typically includes a blend of milk, nuts, and spices. Almonds, cashews, pistachios, melon seeds, and poppy seeds are soaked in water overnight, and then ground into a smooth paste. This paste is then combined with milk, sugar, and a variety of spices, including saffron, cardamom, fennel seeds, and rose petals. The drink is then chilled and served over ice. Today, thandai is enjoyed not just during Holi, but also during other religious festivals and celebrations, such as Mahashivratri and Diwali. It is also becoming increasingly popular as a refreshing summer drink and can be found at street stalls and restaurants across India.
Here are 7 popular Thandai varieties in India-
Bhang Thandai
Bhang thandai is a popular type of thandai that is traditionally consumed during the festival of Holi in India. Bhang is a derivative of the cannabis plant and is added to the thandai for its medicinal properties. It is believed to have a cooling effect on the body and is said to help alleviate symptoms of fever, diarrhoea, and nausea. Bhang thandai has a unique flavour and aroma due to the addition of several spices and herbs, such as fennel seeds, black peppercorns, cardamom pods, and rose petals. These ingredients are ground into a fine powder and mixed with milk, sugar, and soaked almonds or cashews to create a creamy, sweet, and nutty drink. The addition of bhang gives the thandai a slightly bitter and earthy taste, which can be somewhat overpowering for those who are not used to consuming it.
Kesar Badam Thandai
Kesar badam thandai is a popular type of thandai that is made using almonds, saffron, and milk. It is a sweet, creamy, and aromatic drink that is enjoyed during the summer months in India. The taste of kesar badam thandai is rich and nutty, with a subtle hint of saffron and cardamom. The almonds give the drink a creamy and velvety texture, while the saffron adds a distinct and unique flavour. The sweetness of the drink can be adjusted according to personal preference by adding more or less sugar. It is also a good source of protein, calcium, and other essential nutrients, making it a healthy alternative to other sugary drinks.
Rose Thandai
Rose thandai is a popular type of thandai that is made using rose petals, milk, and almonds. It is a sweet, floral, and refreshing drink that is enjoyed during the summer months in India. To make rose thandai, rose petals are soaked in water for a few hours and then ground into a fine paste. The paste is then mixed with milk, sugar, and soaked almonds or cashews to create a creamy and sweet drink. The addition of cardamom powder and saffron strands can also be added for added flavour and aroma. The taste of rose thandai is delicate and fragrant, with a subtle hint of rose and cardamom. The almonds give the drink a nutty and creamy texture, while the rose petals add a unique and refreshing flavour. The sweetness of the drink can be adjusted according to personal preference by adding more or less sugar.
rose thandai/ pinterest.com
Pista thandai is a popular type of thandai that is made using pistachios, milk, and spices. It is a sweet, nutty, and aromatic drink that is enjoyed during the summer months in India. To make pista thandai, pistachios are soaked in water for a few hours and then ground into a fine paste. The paste is then mixed with milk, sugar, and spices like cardamom powder, black pepper, and saffron to create a flavorful and refreshing drink. The addition of rose water and dried rose petals can also be added for a floral and aromatic touch. The taste of pista thandai is rich and nutty, with a subtle hint of cardamom and other spices. The pistachios give the drink a creamy and slightly grainy texture, while the spices add a unique and flavorful taste. The sweetness of the drink can be adjusted according to personal preference by adding more or less sugar.
Dry Fruits Thandai
Dry fruits thandai is a popular type of thandai that is made using a combination of dried fruits such as almonds, cashews, pistachios, and raisins, along with milk, sugar, and spices. It is a sweet, nutty, and aromatic drink that is enjoyed during the summer months in India. The taste of dry fruits thandai is rich and nutty, with a complex flavour profile from the combination of different dried fruits used in the recipe. The milk gives the drink a creamy and smooth texture, while the spices add a unique and flavorful taste. The sweetness of the drink can be adjusted according to personal preference by adding more or less sugar. Dry fruit thandai is a nutritious and cooling drink that is popular during festivals and celebrations in India. It is believed to have a calming effect on the mind and body and is often consumed after a heavy meal. It is also a good source of protein, calcium, and other essential nutrients, making it a healthy alternative to other sugary drinks.
Mango Thandai
Mango thandai is a variation of the traditional Indian drink, thandai, that is made with the addition of ripe mangoes. The drink is made by blending ripe mangoes, milk, and various spices and nuts such as almonds, pistachios, fennel seeds, cardamom, and rose petals, and sweetening it with sugar or honey. The taste of mango thandai is sweet, creamy, and refreshing with a fruity flavour from the ripe mangoes. The spices and nuts used in the drink provide a fragrant aroma and a slightly nutty and savoury taste, which balances the sweetness of the mangoes. The texture of the drink is smooth and creamy due to the milk and blended nuts.
Chocolate Thandai
Chocolate thandai is a unique and modern variation of the traditional Indian drink, thandai. It is made by blending milk, chocolate, and various spices and nuts such as almonds, pistachios, fennel seeds, cardamom, and saffron. The addition of chocolate gives the drink a rich and decadent flavour, which makes it a popular choice for chocolate lovers. The speciality of chocolate thandai is that it combines traditional Indian flavours and spices with the indulgent taste of chocolate. The spices and nuts used in the drink provide a fragrant aroma and a slightly nutty and savoury taste, while the chocolate adds a sweet and rich flavour. The combination of flavours and textures creates a unique and delicious drink that is perfect for special occasions such as festivals, weddings, and parties.
