Bhaang Wali Thandai (Holi Special)

To make Bhaang Wali Thandai, start by grinding almonds, pistachios, cashews, char magaz, fennel seeds, saffron strands, green cardamom, black peppercorns, dried rose petals, and poppy seeds together with desi khand into a fine powder. Store this Thandai powder in a dry jar. Next, mix the hand-pounded bhaang leaves with the Thandai powder, chilled milk, and ice cubes using a churner until everything is well combined. Serve chilled for a refreshing drink!

Bhaang Wali Thandai is not suitable for vegans due to the use of milk and nuts. However, you can make a vegan version by substituting dairy milk with almond milk or coconut milk. If you have nut allergies, consider using seeds like sunflower or pumpkin seeds as a substitute for the nuts, but keep in mind that the flavor and texture may vary.

To store Thandai powder, keep it in a dry, airtight jar in a cool, dark place. This will help maintain its freshness and flavor. It can last for several weeks if stored properly. Always check for any signs of moisture or spoilage before using.

Bhaang Wali Thandai pairs wonderfully with traditional Holi snacks like gujiya, mathri, and samosas. You can also serve it alongside sweet treats like jalebi or barfi to enhance your festive experience. The refreshing nature of Thandai complements spicy and sweet dishes perfectly!

If you want to make a non-alcoholic version of Bhaang Wali Thandai, you can simply omit the bhaang leaves. The drink will still be delicious with just the Thandai powder, milk, and ice. Alternatively, you can use mint leaves for a refreshing twist, though it will change the traditional flavor profile.