A warning: Everyone will ask for seconds, so it won’t stick around for long.
There are many recipes for thandai, but they all get their flavor and luscious texture from a mixture of ground nuts, seeds, spices, and rose petals. That powdered mixture, called, is then blended into hot whole milk and sweetened with sugar to taste. While it can be consumed while still warm, thandai is best served ice-cold from large stainless-steel cups, as it has been for generations in India—and it’s not unusual to have three or four glasses throughout the day at a Holi celebration.
Thandai masala is easy to incorporate into tons of dessert recipes, including ice creams, cookie doughs, buttercreams, pies, and mousses—and even waffle and pancake mixes. Now that I’m living in the South, I see
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