2 Must-Try Thandai Recipes for Mahashivratri – A Festive Treat Your Guests Will Love!

Mahashivratri is a time of devotion, fasting, and celebration, and no festival feast is complete without thandai—a refreshing, spiced milk drink. This year, surprise your guests with two unique and flavorful thandai recipes.

Maha Shivaratri is one of the most significant Hindu festivals, dedicated to Lord Shiva, the supreme deity of destruction and transformation. Celebrated annually on the 14th night of the Krishna Paksha (waning moon) in the month of Phalguna, it holds immense spiritual and religious importance.

Thandai is offered to Lord Shiva on Maha Shivaratri as a cooling and purifying drink, symbolizing devotion and peace. It aligns with Shiva’s association with Bhang, helps balance his cosmic energy, and provides refreshment after fasting. Made with milk, nuts, and spices, it represents purity, meditation, and divine blessings.

Here are two amazing thandai recipes that will make your Mahashivratri celebrations even more special.

Classic Kesar Badam Thandai

This rich and aromatic thandai is infused with the goodness of almonds, saffron, and spices, making it a royal treat.

Ingredients:

• 1 liter full-cream milk
• ¼ cup almonds (soaked and peeled)
• 2 tbsp cashews
• 2 tbsp melon seeds
• 2 tbsp poppy seeds
• 10-12 black peppercorns
• ½ tsp cardamom powder
• 8-10 saffron strands (soaked in 2 tbsp warm milk)
• ½ cup sugar (adjust to taste)
• 1 tbsp rose water
• 2 tbsp fennel seeds
• 2 tbsp dried rose petals
• 2 tbsp pistachios (for garnish)

Method:

1. Soak the Ingredients: Soak almonds, cashews, melon seeds, poppy seeds, and fennel seeds in water for 3–4 hours.
2. Make a Paste: Blend the soaked ingredients along with black pepper, cardamom powder, and dried rose petals into a smooth paste using a little milk.
3. Prepare the Thandai: Boil the milk and let it cool slightly. Add the saffron-infused milk and sugar. Stir well.
4. Mix and Strain: Add the prepared paste to the milk, mix well, and let it sit for 30 minutes for the flavors to blend. Strain the mixture using a muslin cloth or fine sieve.
5. Chill and Serve: Add rose water, refrigerate for at least 2 hours, and serve chilled with pistachio garnishing.

Rose & Paan Flavored Thandai

If you want something unique, this rose and paan thandai is a must-try! It combines the floral sweetness of roses with the refreshing taste of betel leaves (paan), making it a one-of-a-kind festive drink.

Ingredients:

• 1 liter full-cream milk
• ¼ cup almonds (soaked and peeled)
• 2 tbsp cashews
• 2 tbsp melon seeds
• 2 tbsp poppy seeds
• 2 tbsp fennel seeds
• 8-10 black peppercorns
• 2 tbsp dried rose petals
• 3-4 betel leaves (paan leaves)
• ½ cup sugar (adjust to taste)
• 1 tbsp rose water
• 2 tbsp gulkand (sweet rose preserve)
• 1 tbsp cardamom powder
• 2 tbsp pistachios (for garnish)

Method:

1. Soak the Ingredients: Soak almonds, cashews, melon seeds, poppy seeds, and fennel seeds in water for 3–4 hours.
2. Blend into Paste: Blend the soaked ingredients with black pepper, dried rose petals, betel leaves, and gulkand to form a smooth paste.
3. Prepare the Thandai: Boil the milk, then let it cool slightly. Stir in sugar and the prepared paste.
4. Strain and Chill: Let the mixture sit for 30 minutes, strain it, and add rose water. Refrigerate for at least 2 hours.
5. Garnish & Serve: Pour into glasses, garnish with pistachios, and serve chilled.

This Mahashivratri, treat your guests to these two amazing thandai variations. Whether they prefer the classic Kesar Badam Thandai or the unique Rose & Paan Thandai, one thing is certain—they’ll be asking for seconds!

Which one will you try first? Let us know in the comments! 😊