Holi 2026: Top 5 Delicious thandai recipes to try this Holi

Thandai and Holi go hand in hand. Since the festival of colors symbolizes the arrival of spring, thandai serves as the perfect festive drink to complement the celebrations. This chilled, delicious beverage is traditionally prepared with milk, nuts and aromatic spices, offering both refreshment and nourishment after hours of playing with colors in the sun.

During Holi gatherings, families and friends come together to share laughter, sweets, and cups of freshly prepared thandai. In many regions, special community events known as Holi Milan include music, traditional songs like Faag, playful poetry and, of course, generous servings of festive drinks. For some, thandai is also prepared with bhaang as part of age-old traditions, adding to the spirit of celebration.

Beyond its festive togetherness, Thandai symbolizes hospitality and togetherness. Offering guests a glass of thandai during Holi is a gesture of warmth and celebration, making it an integral part of the joyful atmosphere of the festival.

Here are quick, step-by-step preparation methods for all five thandai recipes:
1. Classic Kesar Badam Thandai

Contents:
Almonds (10-12), fennel seeds (1 teaspoon), poppy seeds (1 teaspoon), melon seeds (1 teaspoon), black pepper (4-5), green cardamom (2-3), saffron strands, sugar (according to taste), chilled milk (2 cups)

Steps:
1. Soak almonds, fennel seeds, poppy seeds and melon seeds in water for 3-4 hours.
2. Peel the almonds and grind everything (including the pepper and cardamom) to a smooth paste.
3. While grinding, add the saffron and some milk.
4. Mix the paste into chilled milk.
5. Add sugar, mix well and refrigerate for 30 minutes.
6. Strain (optional), garnish with hazelnuts and saffron and serve cold.

2. Gul Thandai

Contents:
Prepared thandai paste, chilled milk (2 cups), rose syrup (2-3 tablespoons), sugar (if required), dried rose petals

Steps:

1. Mix thandai paste with chilled milk.
2. Add rose syrup and mix well.
3. Taste and adjust the taste.
4. Cool for 20–30 minutes.
5. Before serving, garnish with rose petals and chopped pistachios.

3. Chocolate Thandai

Contents:
Ready thandai, chilled milk (2 cups), cocoa powder (1-2 tablespoons) or melted dark chocolate, sugar (optional)

Steps:

1. Mix the cocoa powder with some warm milk to prevent lumps (or melt the chocolate).
2. Combine with prepared thandai and chilled milk.
3. Mix well until smooth.
4. Refrigerate for 20 minutes.
5. Decorate with chocolate chips and hazelnuts.
4. Mango Thandai

Contents:
Fresh mango pulp (½ cup), prepared thandai paste, chilled milk (1½ cups), sugar (if required)

Steps:

1. Blend the mango pulp until smooth.
2. Mix thandai paste with chilled milk.
3. Add the mango pulp and mix gently again.
4. Adjust sweetness if necessary.
5. Serve cold by sprinkling chopped almonds on top.

5. Coconut Thandai

Contents:
Prepared thandai paste, chilled milk (1 cup), coconut milk (1 cup), grated fresh coconut (1-2 tablespoons), sugar

Steps:

1. Mix thandai paste with chilled milk and coconut milk.
2. Add grated coconut and mix gently.
3. Adjust sweetness.
4. Cool for 30 minutes.
5. Garnish with toasted coconut flakes and serve cold.