Follow these steps for perfect results
Milk - full fat
Poppy seeds
Badam (Almond)
blanched and skin removed
Sugar
Cardamom (Elaichi) Pods/Seeds
powdered
Saffron strands
Bhang paste
Fennel seeds (Saunf)
Whole Black Peppercorns
Gather all ingredients.
Blanch almonds, peel the skin and set aside.
Grind poppy seeds, fennel seeds, blanched almonds, black peppercorns, cardamom seeds, and bhang paste into a smooth powder or paste.
In a saucepan, bring milk and saffron to a brisk boil.
Add the bhang thandai masala, sugar, and stir well.
Whisk the thandai well using an electric hand blender.
Turn off the heat and allow the thandai to cool.
Refrigerate the Bhang Thandai for at least 5 to 6 hours.
Add ice and serve cold during Holi with snacks.
Expert advice for the best results
Adjust the amount of bhang paste according to desired potency.
Soak almonds overnight for easier peeling.
Use a high-speed blender for a smoother texture.
Everything you need to know before you start
10 mins
Can be made a day in advance and refrigerated.
Serve chilled in a glass, garnished with chopped nuts and saffron strands.
Serve cold during Holi festivities.
Serve with traditional Indian snacks.
The spices in the chai complement the thandai.
Discover the story behind this recipe
Associated with Holi festival and Lord Shiva worship.
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