|Place of origin||India|
|Region or state||Uttar Pradesh, Punjab and Rajasthan|
|Serving temperature||Chilled or sometimes hot|
|Main ingredients||Milk key ingredient, cardamom, almonds, sugar, and saffron, cannabinoids (bhang thandai only)|
Thandai, or shardai, is an Indian cold drink prepared with a mixture of almonds, fennel seeds, watermelon kernels, rose petals, pepper, vetiver seeds, cardamom, saffron, milk and sugar. It is native to India and is often associated with the Maha Shivaratri and Holi or Holla mahalla festival. It is most commonly consumed in northwestern India. There are variants of thandai and the most common are badam (almond) thandai and bhaang (cannabis) thandai.
Though thandai refers to a traditional festival drink made with exotic spices and nuts, this versatile drink can also be prepared in many different ways.
|Thandai||It is also known as badaam thandai, which is a traditional recipe of drink prepared with exotic nuts and spices.|
|Rose thandai||This version of thandai is made with rose petals and rose essence.|
|Mango thandai||This version of thandai with added mango puree makes a perfect summer cooler drink.|
|Badaam kesar thandai||Made with badaam (almonds) and kesar (saffron), this drink is often consumed during hot summers.|
|Bhang thandai||This variation is a cannabis-infused drink that includes bhang, a preparaton of cannabis, and thus contains THC and other cannabinoids, causing an intoxicating effect when consumed. Whole milk is often used because its fat content, along with ground nuts’, help dissolve the fat-soluble cannabinoids.|