Holi 2025 Homemade Thandai: Thandai is more than just a festive drink—it’s a nutrient-rich beverage that supports overall well-being. Rooted in Ayurveda, Thandai is known for its cooling properties, helping to balance Pitta dosha, which governs heat and metabolism in the body. Thandai for Holi 2025 is a must-have!
It’s that time of the year when the streets are soon going to be painted with vivid colours, it’s Holi! Amidst all the splashes of colours and merry-making, one drink that is synonymous with Holi is Thandai. But Thandai is more than just a festive beverage; it is the liquid embodiment of centuries of tradition.
At its core, thandai is an aromatic, milky drink, made from a wide array of spices, herbs, and nuts. Yet, what sets it apart from the more ordinary beverages is the magic it carries – both in flavour and history. Often served chilled, it is the perfect antidote to the March heat. What makes this drink truly special isn’t just the blend of rose petals, almonds, saffron, cardamom, and the occasional hint of black pepper – it’s the way thandai reflects the very essence of Holi itself. From the first sip to the last, thandai doesn’t just cool you down, it elevates the entire Holi experience.
Health benefits of Thandai
Rich in essential nutrients
Made from nuts and seeds like almonds, cashews, and melon seeds, these ingredients provide healthy fats that regulate hormones and support cellular function.
Natural cooling and digestive support
Thandai also has ingredients like fennel, rose petals, and watermelon seeds. These help tackle and bring down excess body heat, which makes this a drink that’s ideal for cooling the system and preventing acidity and inflammation. The cardamom and saffron in Thandai aid digestion, improving nutrient absorption and metabolism.
Provides a boost of energy on a tiring day
Thandai offers a healthful solution with its elements, with ingredients such as almonds, cashew nuts, and watermelon seeds, which are all-natural energisers. These ingredients provide a boost of energy, helping us stay active throughout the day.
Boosts vitality and mental clarity
Ayurveda recognises Thandai as a source of ojas (vital energy) and satva (mental clarity), enhancing both physical strength and cognitive function.
A holistic wellness drink
With its blend of cooling herbs, nourishing nuts, and digestive spices, Thandai is not just a refreshing beverage but a natural immunity booster and stress reliever, making it a perfect addition to your wellness routine, especially during warm seasons.
Cultural significance of Thandai: Why is it made during Holi?
The quintessential Holi drink, have you ever wondered why is Thandai associated with the festival of colours? We find out.
One of the major reasons why Thandai is had during Holi is because of its cooling properties. Summer commences in most parts of India by the time holi approaches. So Thandai rejuvenates people, providing relief from the scorching heat and is a quick energy-boosting drink.
But its cultural significance lies in the fact that it is one of the oldest drinks in India. Originating from Varanasi, it is believed that Thandai was first prepared on Mahashivratri, and served to Lord Shiva along with bhang added to it. Since Holi comes just a few days after Mahashivratri, it slowly became associated with this festival.
How to make Thandai for Holi at home?
Making this glass of goodness at home is easy. Here is an easy Holi 2025 Thandai Recipe by Niraamaya Wellness Retreats that you can make at home.
Ingredients
For Thandai mix:
20–25 almonds (blanched)
1 teaspoon peppercorns
1 teaspoon fennel seeds
1 teaspoon poppy seeds
1 teaspoon watermelon seeds
4–5 cardamom pods
For Thandai:
4 cups full-fat milk
4 tablespoons sugar (adjust to taste)
A pinch of saffron strands
1–2 teaspoons rose water
For Garnish:
Sliced pistachios
Sliced almonds
Dried rose petals
Saffron strands
Instructions
1. Prepare the Almonds
Blanch the almonds by soaking them overnight or in hot water for 15–20 minutes. Peel off the skin — it should slide off easily.
2. Make the Thandai mix
In a blender, combine the blanched almonds, peppercorns, fennel seeds, poppy seeds, watermelon seeds, and cardamom pods. Blend into a smooth paste. Add a little milk if needed to adjust consistency. Set aside.
3. Warm the Milk
In a heavy-bottom pan, heat the milk over medium heat. Stir occasionally and bring it to a gentle boil.
4. Infuse the Saffron
Once the milk is warm, take 2–3 tablespoons of it in a small bowl.
Crush the saffron strands between your fingers and add them to the hot milk. Let it sit until it turns a rich yellow color.
5. Combine the Ingredients
Lower the heat and add the prepared thandai masala to the pan.
Whisk gently until well combined.
6. Sweeten the Thandai
Add sugar and stir until fully dissolved. Turn off the heat.
Pour in the saffron-infused milk and mix well.
7. Let It Rest
Allow the thandai to sit for 30 minutes to absorb the rich flavours.
After 30 minutes, add rose water and stir gently. Let it sit for another 30 to 60 minutes for a deeper flavour profile.
8. Strain and Chill
Strain the thandai through a fine sieve into a pitcher, pressing the spice mixture with the back of a spoon to extract maximum flavor. Chill the thandai in the refrigerator, preferably overnight, for a richer taste.
9. Serve and Garnish
Pour the chilled thandai into glasses. Garnish with sliced pistachios, almonds, rose petals, and saffron strands.
