Holi isn’t just about color play, it’s about indulging in mouthwatering treats, making memories, and enjoying every moment with loved ones. And what could be more perfect for this vibrant celebration than a refreshing glass of Thandai? This traditional drink, rich in aromatic spices, floral notes, and cooling milk, is a festival favorite that adds just the right touch to the revelry. But why stop there? This Holi, we’re turning up the flavor with creative Thandai twists—think Thandai-infused desserts, festive shots, and even cocktails that pack a punch of flavor and fun. These recipes will infuse your celebration with deliciousness in every bite and sip. So, grab your glasses, get ready to mix, and let’s toast to a Holi that’s as sweet and colorful as the season itself!
Gulab Kesari Thandai
By Maharaj Bhawar Singh, Corporate Chef at Khandani Rajdhani
Ingredients: 
- Thandai Masala Paste – 1 tbsp
- Boiled Chilled Full Fat Milk – 200 ml
- Sugar Powder – 2 tbsp
- Gulkand – 1 tbsp
- Mixed Chopped Nuts – 1 tbsp
- Rose Syrup – 4 tbsp
- Dry Rose Petals – 1 tsp
- Saffron – as required
Method:
- Mix chilled milk with Thandai Masala Paste, sugar powder, rose syrup, and gulkand. Stir well.
- Garnish with chopped nuts and dry rose petals.
- Serve chilled for a refreshing floral twist on the classic Thandai.
This rich and fragrant drink is perfect for a Holi celebration, combining the sweetness of gulkand and rose syrup with the warming spices of Thandai.
Traditional Thandai
By Maharaj Bhawar Singh, Corporate Chef at Khandani Rajdhani
Ingredients:
- Full-Fat Milk – 4 1/2 cups, boiled and cooled
- Powdered Sugar – 1/4 cup
- Saffron Strands – a few
- Rose Water – a few drops
To Be Soaked:
- Almonds – 1/4 cup
- Cashews – 1/4 cup
- Pistachios – 1/4 cup
- Poppy Seeds – 2 tbsp
- Fennel Seeds – 2 tbsp
- Watermelon Seeds – 2 tbsp
- Cardamom – 1 tsp
- Black Peppercorns – 20 whole
- Dry Rose Petals – 3-4
Method:
- Soak all the ingredients for 20 minutes and grind into a coarse paste.
- Add chilled milk, powdered sugar, and mix well. Refrigerate for 2 hours.
- Add the ground paste and refrigerate again.
- Roast saffron and add it to warm milk.
- Serve chilled with a few drops of rose water for that extra fragrant touch.
The ultimate Holi refresher, this Thandai combines the crunch of nuts and the exotic spices with the smoothness of milk.
Thandai Shots
By Cedrik Rodrigues, Manager – Beverages at Hitchki
Ingredients:
- Dark Rum – 30 ml
- Thandai Syrup – 15 ml
- Sugar Syrup – 5 ml
- Ice – 100 gm
Method:
- Combine dark rum, thandai syrup, and sugar syrup in a cocktail shaker.
- Add ice and shake well to chill.
- Fine strain into shot glasses and serve immediately.
These Thandai shots bring a boozy twist to the traditional drink and are perfect for a spirited Holi celebration with friends.
READ MORE: Experience the Best Holi Parties Across India!
Rose-Infused Thandai
By Chef Palash Ghosh, Executive Chef, Taj Hotel and Convention Centre, Agra
Ingredients:
- Almonds – 25g
- Cashews – 40g
- Pistachios – 40g
- Poppy Seeds – 30g
- Char Magez – 30g
- Fennel Seeds – 10g
- Black Pepper – 5g
- Green Cardamom – 10g
- Saffron – 1g
- Dried Rose Petals – 30g
- Gulkand – 40g
- Sugar – 60g
- Rose Syrup – 4 tbsp
- Chilled Milk – 400ml
Method:
- Soak almonds, cashews, pistachios, and other ingredients in warm milk for 2-3 hours.
- Blend into a fine paste with dried rose petals, gulkand, and sugar.
- Mix with chilled milk and rose syrup, strain, and refrigerate for 1-2 hours.
- Serve chilled for a delightful floral and refreshing drink.
This aromatic variation will captivate your snses and is perfect for those who love floral flavors in their beverages.
Rang Barse Thandai
By: Chef Ajay Singh Negi, Sous Chef at Hyatt Centric Hebbal Bengaluru
Ingredients:
- Thandai-Infused Vodka – 60 ml
- Rose Syrup – 15 ml
- Almond Syrup – 10 ml (optional)
- Fresh Lime Juice – 15 ml
- Sparkling Water or Tonic – 90 ml
- Ice Cubes
- Saffron Strands & Crushed Pistachios – for garnish
- Edible Flowers or Rose Petals – for garnish
Method:
- Soak Thandai mix (almonds, fennel, saffron, poppy seeds, and cardamom) in vodka for 4–6 hours. Strain before use.
- In a shaker, add ice cubes, infused vodka, rose syrup, almond syrup, and lime juice. Shake well.
- Strain into a glass filled with ice and top with sparkling water.
- Garnish with saffron strands, crushed pistachios, and edible flowers.
This vibrant cocktail is perfect for those who want to add a celebratory flair to their Holi festivities!
Exotic Mango Thandai
By Chef. Sanjay Sharma, Vedatya institute
(With the variations of Chocolate, Cucumber and Mint Thandai)
The exotic combination of mango with traditional Thandai is an excellent way to welcome the summer, the tropical twist of adding mango with Thandai adds a sweet, tangy element which makes it a perfect drink for “Holi”
The freshly prepared Thandai mix can be used to make Chocolate Thandai and Cucumber & Mint Thandai
Ingredients:
- Mango pulp: 200 g (fresh or canned)
- Milk: 240 ml (Almond milk for vegan)
- Sugar: 3 tbsp (Adjust to taste)
- Almonds: 150 g
- Cashews: 75 g
- Pistachios: 75 g
- Cardamom pods: 4-5 no
- Fennel seeds: 1 tbsp
- Saffron strands: a pinch (optional)
- Rose water: 1 tsp (optional)
- Ice cubes: for serving
Instructions:
- Soak the almonds, cashews, and pistachios in warm water for 3-4 hours, and then grind them into a smooth paste with fennel seeds, cardamom, and a bit of milk, this will make a traditional thandai mix.
- In a blender, blend the mango pulp with the prepared Thandai mix, and sugar.
- Add the remaining milk and mix well. If desired, add saffron soaked in warm milk and rose water for fragrance.
- Adjust the consistency as required, chill for an hour, and then serve over ice with a garnish of pistachio slivers or mint leaves or of your choice.
*Chocolate Thandai: For chocolate lovers, replace mango with chocolate and use the same thandai mix and garnish it with chocolate chips before serving.
*Cucumber & Mint Thandai: Health conscious can replace mango pulp with freshly peeled and grated cucumber and add some chopped mint to make it refreshing.
No-Bake Cold Thandai Cheesecake
By: Sarabjit,Director, Breads and Moulds
Ingredients:
- For the Crust: Graham cracker crumbs, sugar, melted butter
- For the Cheesecake: Cream cheese, sugar, condensed milk, vanilla extract, heavy cream, thandai syrup, pistachios, almonds, ground cardamom
- For the Thandai Syrup: Water, sugar, thandai masala powder, cinnamon, and cardamom
Method:
- Prepare the crust by mixing graham cracker crumbs, sugar, and butter. Refrigerate.
- Beat cream cheese with sugar and condensed milk. Fold in whipped cream and thandai syrup.
- Pour the mixture over the chilled crust and refrigerate.
- Prepare thandai syrup by boiling water with sugar and thandai spices. Drizzle over the cheesecake before serving.
A unique and decadent twist on the traditional drink, this cheesecake captures the essence of Holi in every bite.
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