|Place of origin||India|
|Region or state||Uttar Pradesh and Rajasthan|
|Main ingredients||Milk key ingredient, cardamom, almonds, sugar, and saffron, cannabinoids (bhang thandai only)|
|Cookbook: Thandai Media: Thandai|
Thandai, or sardai, is an Indian cold drink prepared with a mixture of almonds, fennel seeds, magaztari seeds (watermelon kernel), 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 festival. The consumer of this Thandai is mostly from Rajasthan and Northern India. There are variants of Thandai and the most common are Badam (Almond) Thandai and Bhaang Thandai.
Bhang thandai is a cannabis-infused drink popular in many parts of the Indian subcontinent, which is made by mixing a small amount of bhang (cannabis leaves and buds) with thandai (with whole milk being used). The fat content of the milk and ground nuts help dissolve the fat-soluble cannabinoids.
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 type of thandai is delectable version, which is made with rose petals and rose essence.|
|Mango Thandai||Giving a twist to regular thandai, added mango puree makes a perfect summer cooler drink.|
|Badaam Kesar Thandai||Made with Badaam (Almonds) and Kesar (Saffron) this drink is a treat in hot summers.|