Thandai

Thandai is a South Asian 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 Indian Subcontinent. It is mainly used in summer. In Sikhism, it is often associated with the Holi or Holla mahalla festival. It is most commonly consumed in hot areas of North India Punjab and Pakistan (Southern Punjab, Sindh, and Balochistan). 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, Pakistan
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

Thandai is a centerpiece of Holi celebrations where other snacks like dahi vada, gujiya and other savory snacks called chaat are served alongside the cold, sweet beverage.

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	It is also known as badaam thandai, which is a traditional recipe of drink prepared with exotic nuts and spices.
Rose thandai	This version of thandai is made with rose petals and rose essence.
Mango thandai	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.