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    Home » Festivals » Holi » Thandai With Evaporated Milk

    Thandai With Evaporated Milk

    Posted on March 16, 2021 · Last Updated on March 16, 2021 · By Srividhya G · 28 Comments

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    thandai served in kulhad and glass ware garnished with nuts and saffron

    Thandai – a popular dairy-based beverage from North India prepared with milk, nuts, fennel seeds, poppy seeds, pepper, and flavors of saffron, cardamom, and rose! Here is my version of quick and easy thandai with evaporated milk!

    thandai served in kulhad cups and glass cup placed on a black board with colors

    Holi is right around the corner. Here is one of the popular recipes prepared during holi and other festivals – Thandai. Ok, let me put a big disclaimer here, I am not claiming this as the traditional or authentic thandai recipe. I adapted the recipe from Tarla Dalal’s website but adjusted the spices (included some rose essence and cashews) and modified the procedure a lot.

    You all know that I love quick and easy recipes, and when I can, I opt for semi-homemade options. The main step involved in the thandai preparation is boiling milk and let it cool. While it’s not difficult to boil the milk, it does require attention, and it’s time-consuming. I am sure other recipes are prepared for holi that needs our attention, so why not take a shortcut for thandai?

    I made this thandai by using the store-bought evaporated milk. Now, all we have to do is soak the other ingredients and grind them into a smooth paste and mix it with milk. Let it sit for a few hours, then strain and serve chilled. Easy right?

    overhead shot of thandai served in kulhad cup

    Evaporated Milk:

    Evaporated milk is dehydrated milk with longer shelf life. It is not as thick as condensed milk, and also, it is not sweet. According to the wiki, evaporated milk, known in some countries as unsweetened condensed milk, is a shelf-stable canned milk product with about 60% of the water removed from fresh milk.

    Here are my other recipes that I tried with evaporated milk,

    • Rose kulfi
    • Semiya Kheer

    This recipe can be prepared well ahead and can be stored in the fridge along with the masala mix, and just before serving, strain the milk or serve as is. It is typically served chilled. Thandai is very popular during holi time, but to be honest, we like this milk very much, and we don’t need any occasion to prepare this. And I am sure you will say the same after trying it. 

    You can use regular milk too: You can use regular milk (reduced-fat or whole milk) and prepare it the traditional way. All you have to do is boil the milk and let it cool before adding the spice and nuts paste. You can either opt for this or go with store-bought evaporated milk.

    thandai served in kulhad cups and glass cup placed on a black board with colors

    Now without any further ado, let me share how I made the thandai with evaporated milk.

    How to make thandai with evaporated milk:

    • Soak the saffron strands in 3 tbsps of lukewarm water for atleast half an hour. Similarly, soak the whole pepper, fennel seeds, poppy seeds, and green cardamom separately and almonds and cashews separately for 30 to 45 minutes. 
    ingredients required for thandai
    • After half an hour, peel the skin of the almond and drain the water from the other spices.
    grinding the thandai masala
    • Now grind the almond, cashews, fennel seeds, poppy seeds, whole pepper, and green cardamom by adding ¼ to ½ cup of water into a smooth paste.
    thandai masala
    • Take the evaporated milk in a pitcher or can. Add the ground paste, sugar, saffron water with saffron and rose essence. Mix thoroughly and let it sit in the refrigerator for about 1 to 2 hours so that the masala mix can incorporate well.
    all the thandai ingredients mixed together
    • That’s it. Thandai is ready. Serve chilled. I don’t strain the milk. We like the ground spice mix. But if you want smooth milk, strain it before serving. 

    Recipe Notes:

    • You can add pistachios and melon seeds along with cashews and almonds.
    • Instead of whole green cardamom, you can use ground cardamom. 
    • Adjust the sugar and spices according to your preference. 
    • I have tried thandai with white pepper instead of black. You can use either one or a combination. 
    • Evaporated milk is not mandatory. You can use regular or whole milk. Boil it and let it cool before adding the ground paste. 
    •  Thandai is typically served chilled. So take the chilling time into account. 
    thandai served in kulhad cups and glass cup placed on a black board with colors and with some nuts, saffron and rose petals on the side

    More Indian Beverages

    • Rose Lassi with Lychee | Lychee Lassi
    • Paneer Soda | Homemade Rose-Flavored Soda
    • Mango Mastani | Mango Milkshake
    • Shikanji | Indian Style Lemonade

    PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this thandai, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap.  Make sure to follow me on my Pinterest for more healthy and delicious ideas!

    square image of thandai served in kulhad cups and glass cup placed on a black board with colors
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    5 from 2 votes

    Thandai with Evaporated Milk

    Thandai – a popular dairy-based beverage prepared with milk, nuts, fennel seeds, poppy seeds, pepper, & flavors of saffron, cardamom, & rose!
    Prep Time5 mins
    Cook Time5 mins
    Soaking and Chilling Time2 hrs
    Total Time2 hrs 10 mins
    Course: Beverages
    Cuisine: Indian
    Servings: 3
    Calories: 234kcal
    Author: Srividhya G

    Ingredients

    Measurement Details: 1 cup=240ml; 1 tbsp=15ml; 1tsp=5ml;

      To soak and grind

      • 5 almonds
      • 5 cashews whole ones
      • ½ tsp black pepper
      • ½ tsp fennel seeds
      • ½ tsp poppy seeds
      • 3 green cardamom
      • ½ cup water

      To soak in separately

      • 3 tbsp water lukewarm
      • 10 strands saffron a big fat pinch

      Other Ingredients

      • 12 oz evaporated milk one 12 oz can
      • 3 tbsp sugar or to taste
      • ⅛ tsp rose essence

      Instructions

      • Soak the saffron strands in 3 tbsps of lukewarm water for atleast half an hour. Similarly, soak the whole pepper, fennel seeds, poppy seeds, and green cardamom separately and almonds and cashews separately for 30 to 45 minutes.
        ingredients required for thandai
      • After half an hour, peel the skin of the almond and drain the water from the other spices.
        grinding the thandai masala
      • Now grind the almond, cashews, fennel seeds, poppy seeds, whole pepper, and green cardamom by adding ¼ to ½ cup of water into a smooth paste.
        thandai masala
      • Take the evaporated milk in a pitcher or can. Add the ground paste, sugar, saffron water with saffron and rose essence. Mix thoroughly and let it sit in the refrigerator for about 1 to 2 hours so that the masala mix can incorporate well.
        all the thandai ingredients mixed together
      • That’s it. Thandai is ready. Serve chilled. I don’t strain the milk. We like the ground spice mix. But if you want smooth milk, strain it before serving.
        square image of thandai served in kulhad cups and glass cup placed on a black board with colors

      Notes

      • You can add pistachios and melon seeds along with cashews and almonds.
      • Instead of whole green cardamom, you can use ground cardamom. 
      • Adjust the sugar and spices according to your preference. 
      • I have tried thandai with white pepper instead of black. You can use either one or a combination. 
      • Evaporated milk is not mandatory. You can use regular or whole milk. Boil it and let it cool before adding the ground paste. 
      •  Thandai is typically served chilled. So take the chilling time into account. 

      Nutrition

      Calories: 234kcal | Carbohydrates: 27g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 124mg | Potassium: 411mg | Fiber: 1g | Sugar: 24g | Vitamin A: 274IU | Vitamin C: 3mg | Calcium: 324mg | Iron: 1mg

      I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

      Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
      For Video RecipesCheck out My YouTube Channel

      Update Notes: Earlier posted in 2016. Now updated with new pics, recipe card with nutritional information.

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      Filed Under: Beverages, Festivals, Holi Tagged With: how to prepare holi thandai, how to prepare quick thandai, thandai recipe with evaporated milk

      Reader Interactions

      Comments

      1. Jolly Homemade Recipes says

        March 21, 2016 at 9:56 pm

        Wow..looks delicious, love thandai..Happy Holi Vidya :)

        Reply
        • Srividhya G says

          March 22, 2016 at 8:21 am

          Thanks and wish you the same.

          Reply
      2. swapnakarthik says

        March 21, 2016 at 5:34 am

        Looks awesome ! Happy Holi ,Vidya….

        Reply
        • Srividhya G says

          March 21, 2016 at 8:37 am

          Thanks n wish you the same pa.

          Reply
      3. freakyveggie says

        March 18, 2016 at 9:58 am

        Looks yummy, Happy Holi Vidhya :)

        Reply
        • Vidhya@VVK says

          March 19, 2016 at 9:37 pm

          Thanks and wish you the same. :-)

          Reply
      4. Liz says

        March 18, 2016 at 9:55 am

        Sound like a sweet, spicy and healthy drink. I wouldn’t mind downing a glass!

        Reply
        • Vidhya@VVK says

          March 19, 2016 at 9:37 pm

          :-) :-) Thanks Liz

          Reply
      5. Aruna says

        March 18, 2016 at 7:18 am

        I have grown to love Thandai over the years. Great recipe :)

        Reply
        • Vidhya@VVK says

          March 18, 2016 at 8:37 am

          :-) Thanks Aruna.

          Reply
      6. bhumi says

        March 18, 2016 at 1:09 am

        Very nice post Vidhya….thandai is my favorite too..

        Reply
        • Vidhya@VVK says

          March 18, 2016 at 8:37 am

          Thanks a lot Bhumi. :-)

          Reply
      7. Anu - My Ginger Garlic Kitchen says

        March 18, 2016 at 1:09 am

        Thandai looks fantastic, Vidya. Love that you used evaporated milk!

        Reply
        • Vidhya@VVK says

          March 18, 2016 at 8:38 am

          :-) :-) It makes the process slightly easier. Thanks Anu

          Reply
      8. ranjaniravindran says

        March 18, 2016 at 12:46 am

        Wow…. looks delicious, Happy Holi vidhya :) :) :)

        Reply
        • Vidhya@VVK says

          March 18, 2016 at 8:38 am

          Thanks a lot Ranjani and same to you too.

          Reply
      9. MyCulinarySaga says

        March 17, 2016 at 11:46 pm

        Awesome :) happy holi to you Sri!

        Reply
        • Vidhya@VVK says

          March 18, 2016 at 8:40 am

          Thanks Trupti and same to you too.

          Reply
      10. Freda @ Aromatic essence says

        March 17, 2016 at 10:54 pm

        Thandai looks so yummy!

        Reply
        • Vidhya@VVK says

          March 18, 2016 at 8:43 am

          Thanks a lot Freda

          Reply
      11. theveggiecooker says

        March 17, 2016 at 9:09 pm

        This real authentic version sounds superb!

        Reply
        • Vidhya@VVK says

          March 18, 2016 at 8:39 am

          Thanks :-) I dunno if its real authentic.. but thanks for your compliment.

          Reply
          • theveggiecooker says

            April 07, 2016 at 7:14 am

            Hahaha ok, it sounds superb nevertheless, I have to try this next time :)

            Reply
            • Srividhya G says

              April 07, 2016 at 3:01 pm

              :-) Thanks

              Reply
      12. CHCooks says

        March 17, 2016 at 6:09 pm

        You forgot the most important ingredient Sri.. Where is the bhang :D :D Just kidding.. Btw evaporated milk is condensed milk right?! This is looking super yumm and so simple to prepare too..

        Reply
        • Vidhya@VVK says

          March 17, 2016 at 7:40 pm

          he he he Thanks a lot GB. Its super easy to prepare pa.. You know for a split second I thought did I messed up the post. Coz I scheduled this on sunday and I wanted to add about evaporated milk and my other recipes with evaporate milk. But I completely forgot with the hectic work. When I saw the comment that’s when I realized the post went live. Updated the post da with evaporated milk info. Actually it is dehydrated milk and not sweet. Basically as we say in Tamil, its the sunda kaichiya paal. It is not thick as condensed milk either.

          Reply
      13. Parul Singhal says

        March 17, 2016 at 5:02 pm

        Happy Holi Vidhya

        Reply
        • Vidhya@VVK says

          March 17, 2016 at 7:35 pm

          Thanks Parul and Same to you too.

          Reply

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