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| Alternative names | Sardai |
|---|---|
| Course | Beverage |
| Place of origin | India,Pakistan |
| Serving temperature | Chilled or sometimes hot |
| Main ingredients | Milk key ingredient,cardamom,almonds,sugar, andsaffron,cannabinoids (bhang thandai only) |
| Variations | Rose thandai, Mango thandai, Badaam kesar thandai, Bhang thandai |
Thandai is aSouth Asian cold drink prepared with a mixture ofalmonds,fennel seeds,watermelon kernels,rose petals,pepper,poppy seeds,cardamom,saffron,milk andsugar. It is native toIndian Subcontinent. It is mainly used in summer. In Northern Indian Hindu culture, it is often associated with theHoli orHolla 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 arebadam (almond) thandai andbhang (cannabis) thandai.
Thandai is a centerpiece of Holi celebrations where other snacks likedahi vada,gujiya and other savory snacks calledchaat are served alongside the cold, sweet beverage.[1]
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.
| Name | Description |
|---|---|
| Thandai[2] | It is also known asbadaam thandai, which is a traditional recipe of drink prepared with exotic nuts and spices. |
| Rose thandai[3] | This version of thandai is made with rose petals and rose essence. |
| Mango thandai[4] | This version of thandai with added mango puree makes a perfect summer cooler drink. |
| Badaam kesar thandai[5] | Made withbadaam (almonds) andkesar (saffron), this drink is often consumed during hot summers. |
| Bhang thandai[6] | This variation is acannabis-infused drink that includesbhang, a preparation ofcannabis, and thus containsTHC and othercannabinoids, 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. |
