Beat The Heat With Two Chef-Special Thandai Recipes

Don’t put thandai at the back of your mind or your pantry just because Holi is over! This nourishing drink can be your go-to summer staple because it’s not just refreshing but can also help you keep your energy levels up. 

Thandai typically contains almonds, pistachios, and cashews, which are rich in essential nutrients such as protein, healthy fats, and vitamins, and help in replenishing energy levels and combating summer fatigue.

Moreover, thandai incorporates spices like saffron, cardamom, and fennel seeds, which have cooling properties and aid in digestion. Fennel seeds, for instance, help alleviate bloating and gas, common discomforts during hot weather. The best part is if you don’t have ingredients to make thandai from scratch, you can just use an instant thandai powder and add in seasonal flavours, as per your preferences. Here are two easy recipes which you can make at home.

Strawberry Cane Thandai By Chef Joseph Varghese, Executive Chef, Le Méridien Mahabaleshwar Resort & Spa

Instead of sugar why not use sugarcane juice as a sweetener for your thandai? Sugarcane juice has a high concentration of sucrose and offers a subtle, natural sweetness without the need for refined sugars or artificial sweeteners. It is rich in natural electrolytes like potassium and glucose, making it an effective way to rehydrate the body. Let’s have a look at this recipe!


Fresh strawberries 150 grams

Milk (whole milk or almond milk) 960 ml

Sugar cane juice 120 ml

Almonds, blanched and peeled 30 grams

Pistachios, blanched and peeled 30 grams

Poppy seeds 8 grams

Melon seeds (optional) 8 grams

Fennel seeds 2 grams

Cardamom powder 1 gram

Saffron strands 0.1 grams

Rose petals

Ice cubes (optional) 

Chopped strawberries, pistachios and rose petals, 

A pinch of saffron for garnish


In a blender, combine the fresh strawberries, blanched almonds, blanched pistachios, poppy seeds, melon seeds (if using), fennel seeds, cardamom powder, saffron strands, and rose petals.

Blend the mixture until smooth. In a large bowl, pour the milk and sugar cane juice.

Strain the blended strawberry mixture through a fine mesh strainer or cheesecloth into the bowl of milk and sugar cane juice.

Stir well to combine all ingredients. Chill the Strawberry Cane Thandai in the refrigerator for at least 1-2 hours.

Serve the chilled Thandai in glasses over ice cubes if desired. Garnish each glass with a few additional rose petals and a pinch of saffron strands.

Almond, Cashew & Elaichi Thandai By Chef Gunjit Singh Chawla, Corporate Chef, Independence Brewing Company

To make the nuts easier to blend and extract their flavours, soak them in water for a few hours or overnight. This process also softens the nuts, making them smoother when blended. Drain the soaked nuts and add them to a blender along with a small amount of milk or water. Blend until you achieve a smooth paste-like consistency. This nut paste will add richness and creaminess to the thandai.

Pass the blended nut mixture through a fine-mesh strainer or cheesecloth to remove any remaining solid particles. This step ensures a smooth and creamy texture in the final thandai.


Almond 15gms

Cashew 10gms

Elaichi 4gms

Thandai Syrup 60ml

Kesar Syrup 15ml

Milk 150ml

Vanilla Ice cream 120ml

Almond Flakes 10gms


Mix thandai syrup, almond, cashew nut, elaichi, ice cream, milk, 1-2 ice cubes and blend well.

Add kesar syrup in glass with almond flakes and pour blended thandai on ice.

Garnish with almond flakes