Classic or gourmet: How are you serving thandai this Holi?

Holi is as much about colours as it is about the food. Be it the deep-fried sweet gujiya or the savoury dahi bhalla – the festival of colours is incomplete without its OGs. And if you’re throwing the coolest Holi party in town, your menu would be incomplete without the rich thandai. You can choose to serve it the traditional way or give it a chic upgrade by dishing out a thandai-flavoured dessert. Says chef Dhruvi Jain, “Thandai adds a unique and festive touch to desserts, making them stand out. The blend of spices, nuts, and milk adds richness and depth, elevating the overall flavour of the dessert. You can infuse thandai into globally loved desserts like cheesecakes or tarts for an exotic and flavourful twist.”

Dhruvi adds, “Modern desserts often focus on smooth and silky textures, so thandai can be incorporated into mousse, ice creams, or panna cotta, where the spices meld with the creamy base.”

Regional variants of thandai:

In the north, especially in Uttar Pradesh and Rajasthan, thandai is a popular drink during Holi and Maha Shivaratri. Some regions might add rose water or orange zest for a floral hint, while there’s also a more spiced version with extra black pepper or even saffron. Additionally, some recipes use almonds and cashews in varying proportions or include other seeds like fennel.

Popular thandai dessert creations

• Thandai ice cream: A frozen treat that blends the flavours of thandai with a creamy base.
• Thandai kulfi: A traditional Indian frozen dessert that uses thandai as a flavour base.
• Thandai cheesecake: A fusion dessert where thandai masala is incorporated into a creamy cheesecake filling.
• Thandai mousse: A light, airy dessert with the essence of thandai spices.
• Thandai-flavoured burfi: A traditional Indian sweet with thandai spices added to the mixture.

Pro tips:

• Use jaggery or honey as alternatives for sugar for a more nuanced sweetness.
• Use cardamom carefully as it can be potent. A pinch of saffron will add depth without overwhelming the spices.
• Since modern palates may not be accustomed to strong spices, using a lighter hand with the black pepper while ensuring the thandai flavours shine through is essential.
• Use modern plating techniques, such as serving thandai desserts in jars or using minimalist designs, to make the traditional flavours feel contemporary.
• Instead of just adding to the batter, mix thandai powder into frostings, syrups, or fillings to enhance the flavour without altering baking chemistry.
• Since thandai has bold spices, avoid overly sweet bases, as too much sugar can mute its complexity.

Successful flavour combinations:

• Thandai + rose: The floral notes of rose complement the spices beautifully in ice creams, panna cotta, or milk-based desserts.
• Thandai + saffron + pistachio: A royal combination that works well in Indian sweets like kulfi, basundi, or even baked goods like cookies.
• Thandai + white chocolate: The creaminess of white chocolate helps balance the heat from black pepper while enhancing the richness of the nuts.
• Thandai + mango: The tropical sweetness of mango pairs well with the nutty and spiced flavours of thandai in cheesecakes, puddings, or mousse.
• Thandai + almond + coconut: Works well in laddoos, macarons, or energy bars for an exotic fusion twist.

- Inputs by chef Dhruvi Jain


Make thandai masala at home:

Ingredients: 2 tbsp melon seeds; 1 cup thandai paste, prepared; 12 cardamom seeds; 1 tbsp fennel seeds; ½ tsp nutmeg, grated; ½ tbsp black peppercorn; 1 tbsp poppy seeds; ¼ tsp saffron strands; ¼ cup almonds, raw; 10 cashew nuts, unsalted; 20 pistachios, unsalted; 1 lt whole milk, full fat; 2 tbsp edible dried rose petals; 1 tbsp rose water; 1/3 to ½ cup mishri (can be replaced with regular sugar)

Method:

● Soak almonds, poppy seeds, and melon seeds in warm water for 30 minutes. Peel almonds.

● Grind them into a smooth paste with cardamom and black pepper using a little milk.

● In a saucepan, heat the milk on low-medium flame.

● Add saffron strands and let it infuse for a rich colour and aroma.

● Stir in the prepared paste and mix well.

● Add sugar (or sweetener) and simmer for 5-7 minutes.

● Turn off the heat and add rose water for an aromatic finish.

● Strain the milk (optional) for a smoother texture.

● Enjoy it warm or refrigerate and serve chilled.