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Thandai is an Indian cold drink prepared with a mixture of almonds, fennel seeds, watermelon kernels, rose petals, pepper, poppy seeds, cardamom, saffron, milk and sugar. It is native to India and is often associated with the Maha Shivaratri and Holi or Holla mahalla festival. It is most commonly consumed in north India. There are variants of thandai and the most common are badam (almond) thandai and bhang (cannabis) thandai.

Thandai

Alternative names	Sardai
Course	Beverage
Place of origin	India
Region or state	Uttar Pradesh
Serving temperature	Chilled or sometimes hot
Main ingredients	Milk key ingredient, cardamom, almonds, sugar, and saffron, cannabinoids (bhang thandai only)
Variations	Rose thandai, Mango thandai, Badaam kesar thandai, Bhang thandai
Media: Thandai

Variations

Though thandai refers to a traditional festival drink made with various spices and nuts, this versatile drink can also be prepared in many different ways.

Types of Thandai

Name	Description
Thandai[1]	It is also known as badaam thandai, which is a traditional recipe of drink prepared with exotic nuts and spices.
Rose thandai[2]	This version of thandai is made with rose petals and rose essence.
Mango thandai[3]	This version of thandai with added mango puree makes a perfect summer cooler drink.
Badaam kesar thandai	Made with badaam (almonds) and kesar (saffron), this drink is often consumed during hot summers.
Bhang thandai	This variation is a cannabis-infused drink that includes bhang, a preparation of cannabis, and thus contains THC and other cannabinoids, causing an intoxicating effect when consumed. Whole milk is often used because its fat content, along with ground nuts', help dissolve the fat-soluble cannabinoids.

References

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