Thandai is embedded with the tradition of Holi. A refreshing and healthful drink thandai is savored in the midst of the play of colors when people become a little exhausted throwing each other in the pool of colored waters. A glass of Thandai offers instant energy and sets the mood for playing with color. Besides, when laced with the intoxicating bhang it can make one sing, dance and go wild. Infact, bhang thandai is used as a mood setter for the festival of Holi.

Hub of Thandai
The tradition of thandai is particularly prevalent in North India. Banaras (now Varanasi) is called the hub for thandai. This is so as Banarasis are said to have a passion for milk-based drinks and of all the drinks thandai is said to be their specialty.

Making of Thandai
Thandai is a cooling drink usually made of purified water, sugar, seeds of watermelon and muskmelon, almonds, lotus stem seeds, cashew nut, cardamom, saunf, rose-flower, white pepper, saffron and the very intoxicating bhang.

After Effects
A spoon of bhang in the thandai makes a world of a difference. Bhang is mixed with milk, ice and cream and added to the thandai to produce a kick. While some become deliriously happy others turn as depressed as hell. Caution is needed when taking a bhang thandai as overdose might not be proving to be good.

Drinking thandai in Holi also gels with the weather as in North temperature runs high at that time and thandai is a coolant.

Although home-made thandais always tastes better, in Banaras and elsewhere in India, it is now possible to buy commercial concentrates and make instant thandai.

Thandai Recipes
On the colorful festival of Holi try out these refreshing Thandai Recipes and add more joy to Holi festivities. In case you also have devised a Thandai Recipe, please do share it with us. We promise to carry your recipe along with your name in this comprehensive web site on Holi Festival.

Thandai Recipes:
Ingredients:

• 1 1/2 litres water
• 1 1/2 cups sugar
• 1 cup milk
• 1 tbsp. almonds
• 1 tbsp. kharbooj/tarbooj seeds skinned (commercially available)
  (these are skinned dried seeds of watermelon and cantaloupes)
• 1/2 tbsp. khuskhus (poppy seeds)
• 1/2 tbsp. saunf (aniseed)
• 1/2 tsp. cardamom powder or 15 whole pods
• 1/2 tsp. rose water (optional)
• 1 tsp. peppercorns whole
• 1/4 cup dried or fresh rose petals (gulkand variety)

Method:

• Soak sugar in 1/2 litre of the water used. Keep aside.
• Wash clean all other dry ingredients, except cardamom if using powder.
• Soak in 2 cups of remaining water. Keep aside.
• Allow all soaked items to stand for at least 2 hours.
• Grind all soaked ingredients to a very fine paste. (not sugar).
• Use a stone grinder (manual or electric) if possible.
• When the paste is very fine, mix remaining water.
• Place a strong muslin strainer over a large deep vessel.
• Press through muslin with back of palms, extracting the liquid into vessel.
• Add remaining water, a little at a time to extract more.
• Pour back some of the extract and press, repress.
• Repeat this process till the residue becomes dry and husk like.
• Add milk, sugar and rosewater to the extracted liquid.
• If using cardamom powder mix it in with the milk.
• Mix well. Chill for a hour of two before serving.
• Making time: 45 minutes
• Makes: 8 glasses (approx.)

Shelf life: Refrigerated 35-40 hours.