By Shreya Sarpal
February 19, 2026
Served during Holi, chilled thandai brings together soaked nuts, floral rose notes, and gentle spice warmth. The creamy texture, delicate sweetness, and saffron aroma make it a festive glass that feels celebratory yet refreshing.
¼ cup almonds 2 tbsp cashews 1 tbsp melon seeds 1 tbsp poppy seeds 8-10 black peppercorns 4 green cardamom pods 2 tbsp sugar (or to taste) 2 cups chilled milk A few saffron strands 1 tbsp rose water
Soak almonds, cashews, melon seeds, and poppy seeds in warm water for 3-4 hours.
Grind soaked nuts with peppercorns and cardamom into a smooth paste using little milk.
Add the paste to chilled milk and whisk well until combined.
Stir in sugar, saffron, and rose water; mix until dissolved.
Chill further and serve topped with crushed nuts.