Holi 2025: Kesar Thandai To Strawberry Thandai, 3 Homemade Thandai Recipes To Brighten Up Your Celebration

3 Homemade Thandai Recipes For Holi 2025

Kesar Thandai

Ingredients For Kesar Thandai

• 1 litre full-fat milk
• 2 tablespoons sugar
• 1/4 cup almonds, blanched and peeled
• 1/4 cup unsalted pistachios, blanched and peeled
• 1 tablespoon poppy seeds
• 1 tablespoon melon seeds
• 1 teaspoon whole black peppercorns
• 1 teaspoon fennel seeds
• 1 teaspoon cardamom powder
• A pinch of saffron strands

How To Make Kesar Thandai

1. In a blender, combine blanched almonds, pistachios, poppy seeds, melon seeds, whole black peppercorns, and fennel seeds. Blend them into a fine paste by adding a little water if necessary. Set aside.

2. In a large saucepan, bring the milk to a boil over medium heat. Once the milk comes to a boil, reduce the heat to low and add sugar and prepared dry-fruit paste to the milk and mix well.

3. Add cardamom powder and the saffron soaked in milk to the mixture, stirring gently to incorporate all the flavours.

4. Allow the thandai mixture to simmer on low heat for about 5-8 minutes, stirring occasionally. Once done, remove the thandai mixture from the heat and allow it to cool.

5. And it's ready to serve. Before serving, you can also add ice cubes to the Thandai for a refreshing touch.

Rose Thandai

Ingredients For Rose Thandai

• 1 litre milk
• 2 tablespoons sugar
• 1/4 cup mixed nuts (almonds, cashews, pistachios), blanched, soaked and peeled
• 2 tablespoons poppy seeds, soaked
• 2 tablespoons melon seeds, soaked
• 1 tablespoon fennel seeds
• 1 tablespoon cardamom powder
• 1/2 teaspoon rose water
• A few strands of saffron

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How To Make Rose Thandai

1. Soak the mixed nuts, poppy seeds, and melon seeds in water for at least 2-3 hours or overnight. After soaking, drain the water and peel the nuts.

2. In a blender or food processor, combine the soaked and peeled nuts, poppy seeds, melon seeds, fennel seeds, cardamom powder, and sugar. Blend until you get a smooth paste.

3. In a large saucepan, bring the milk to a boil over medium heat, stirring occasionally to prevent sticking or burning.

4. Once the milk starts boiling, lower the heat and add the prepared nut paste to the milk, stirring continuously to avoid lumps.

5. Add the rose water and saffron strands to the milk mixture. Continue to simmer the Thandai on low heat for another 5-7 minutes, allowing the flavours to meld together.

6. Remove the Thandai mixture from the heat and let it cool to room temperature.

7. Now transfer the strained Rose Thandai into serving glasses and garnish the Rose Thandai with dried rose petals.

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Strawberry Thandai

Ingredients For Strawberry Thandai

• 2 tablespoons blanched and peeled almonds
• 1 teaspoon poppy seeds, soaked
• 2 tablespoons blanched and peeled pistachios
• 2 tablespoons blanched cashews
• 1 teaspoon melon seeds, soaked
• 2 tablespoons sugar
• 1/4 tablespoon green cardamom powder
• 4 peppercorns crushed into fine powder
• 8 chopped strawberries
• 2 cups milk

How To Make Strawberry Thandai

1. In a blender, add cashews, almonds, pistachios, peppercorns, melon seeds, poppy seeds, sugar, and cardamom powder. Grind to form a coarse mixture.

2. Add chopped strawberries to the jar and grind to form a thick strawberry mixture.

3. Lastly, add milk to the blender and blend to mix the ingredients well with the milk.

4. Pour the Strawberry Thandai into two glasses and serve. Enjoy it chilled.

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Image credit: Freepik