Course Bevarage Place of origin India | Serving temperature Chilled | |
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Region or state Uttar Pradesh and Rajasthan Main ingredients Milk key ingredient, cardamom, almonds, sugar, and saffron, cannabinoids (bhang thandai only) Similar Bhang, Gujia, Malpua, Jal‑jeera, Rabri | ||
Thandai holi special recipe sanjeev kapoor khazana
Thandai, or sardai, is an Indian cold drink prepared with a mixture of almonds, fennel seeds, magaztari seeds (watermelon kernel), rose petals, pepper, vetiver seeds, cardamom, saffron, milk and sugar. It is native to India and is often associated with the Maha Shivaratri and Holi festival. The consumer of this Thandai is mostly from Rajasthan and Northern India. There are variants of Thandai and the most common are Badam (Almond) Thandai and Bhaang Thandai.
Contents
- Thandai holi special recipe sanjeev kapoor khazana
- Instant thandai recipe thandai powder thandai masala
- Bhang thandai
- Variations
- References
Instant thandai recipe thandai powder thandai masala
Bhang thandai
Bhang thandai is a mildly intoxicating drink popular in many parts of the Indian subcontinent, which is made by mixing a small amount of bhang (cannabis leaves and buds) with thandai (with whole milk being used). The fat content of the milk and ground nuts help dissolve the fat-soluble cannabinoids.
Variations
Though Thandai refers to a traditional festival drink made with exotic spices and nuts, this versatile drink can also be prepared in many different ways.
