Holi 2026: Khas Khas Thandai To Serve During The Watergun Fights

By Garima Johar February 27, 2026

[{"selector":"#anim-28801741-c0a2-4357-a5ae-43757a1eee3c [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(41.80149606450808%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-7bb0d1e3-5c13-4102-8e89-fa71f66e281c","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-1b9cc148-a99f-4b76-9ad3-1db9c1a79d02","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Holi is incomplete without glasses of thandai. Khas khas, aka poppy seeds add to the nutritional value of the beverage, thus keeping you hydrated and energetic during the gulaal and watergun fights.

Ingredients

[{"selector":"#anim-11f06c4f-a4b2-464d-b01c-9534c94fcffb [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-495212fb-435a-4b1a-8479-228a1199c33f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f6ee1954-e118-4ff9-acc5-946ac3d54bbc","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c14cbd24-907a-46fa-8eeb-c113883f522d","keyframes":{"transform":["translate3d(0px, 211.70638%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 2 tablespoons khas khas seeds 300 ml milk 5 teaspoons sugar 10 almonds 2 cardamoms 5 whole black peppers Pinch of saffron Ice cubes

Step 1

[{"selector":"#anim-ffbbe0e9-9362-4654-b757-ce63dc83be93 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-de34f7d9-67a1-48ac-b57e-60e05268e0bf","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-48eafce6-e340-411c-85b6-f6870544fd50","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-69a0a1d1-7280-4c83-b55c-382271e88da4","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] You can soak the khas khas with almonds and black peppers overnight.

Step 2

[{"selector":"#anim-c9f9b957-af22-447f-a736-de9f237dd324 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-46095538-c472-4f8c-897b-49d1c45972c2","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fb4f4075-a328-41fe-8ac3-759d721c7412","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f6403bf5-f5b7-4648-bca9-8243fb423d97","keyframes":{"transform":["translate3d(0px, 327.18251%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Drain the water and grind the contents to get a paste.

Step 3

[{"selector":"#anim-ba8a402d-1123-46d9-802c-11608a3688e5 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-5664aa28-f65c-4db6-af1b-73cb4aa2edc7","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e1d9093b-abd2-43d9-b8e1-e15ca69c203d","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-12db4101-1644-4af3-941a-895aaf30906a","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Blend the khas khas mixture, milk, saffron, cardamom, and sugar till frothy.

Step 4

[{"selector":"#anim-b06ebb68-612c-4939-9b95-001c079b739c [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-9b565eb8-f877-430b-8cbd-daf094c59178","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a9113145-589a-4fd4-8a2b-b7f0a79799b8","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8b9e0f46-8ab5-4e1c-9739-4e37f4bc4a89","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Add ice cubes and garnish with some chopped nuts, and the thandai will be ready.

[{"selector":"#anim-0744a959-8f46-46c7-9b30-4254e5b64ecf [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-20.293026151582318%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More