By Aditi Saraswat
February 25, 2026
No Holi celebration can feel complete without enjoying a glass of chilled thandai. Flavoured up with chopped nuts and spices, this festive drink keeps the body cool, is creamy, and is a staple of Holi celebrations.
4 cups full-fat milk 10–12 almonds 10–12 cashews 1 tbsp melon seeds 1 tbsp poppy seeds 1 tbsp fennel seeds 4–5 green cardamom pods ½ tsp black pepper 6–8 dried rose petals 4 tbsp sugar (adjust to taste) 8–10 saffron strands 2 tbsp warm milk (for soaking saffron)
Soak almonds, cashews, melon seeds, poppy seeds, fennel seeds, and pepper in warm water for about 1 to 2 hours until they turn soft.
In warm milk, soak saffron strands and let them rest until they release their colour and aroma thoroughly.
Drain soaked nuts, spices, and blend them with cardamom and rose petals to make a smooth, but thick paste.
In a heavy pan, boil milk and let it simmer for about 5 minutes. Let it cool down a bit before you add the ground paste.
Mix in prepared paste, sugar, and saffron milk. Simmer this again on low flame for about 3 to 4 minutes. Keep on stirring to avoid sticking to the base.
Let the thandai cool down completely and refrigerate for about 2–3 hours. Garnish with chopped nuts, rose petals and serve chilled.