Thandai

Thandai

Thandai is a traditional Indian beverage popular in North Indian states like Rajasthan, Uttar Pradesh, and Haryana. It is especially associated with festivals such as Holi and Maha Shivaratri.

Etymology

The word 'Thandai' is derived from the Hindi word 'Thanda', which means cool. It is called so because of its cooling effect on the body.

Ingredients

Thandai is made from a blend of almonds, watermelon kernels, rose petals, pepper, vetiver seeds, cardamom, saffron, milk and sugar. These ingredients are ground into a fine paste and then mixed with milk to make the drink.

Cultural Significance

Thandai is traditionally associated with the Indian festival of Holi, where it is often served with Bhang, a paste made from cannabis, to create a potent drink. It is also consumed during the festival of Maha Shivaratri.

Health Benefits

Thandai is not just a refreshing drink but also has several health benefits. The nuts and spices used in Thandai are known to have cooling effects on the body, making it an ideal drink for the hot summer months. It is also rich in antioxidants and is believed to improve digestion and boost immunity.

Variations

There are several variations of Thandai available across different regions of India. Some of the popular ones include Rose Thandai, Kesar Thandai, and Badaam Thandai.

See Also

• Indian Cuisine
• Holi
• Maha Shivaratri

This article is a stub related to cuisine. You can help WikiMD by expanding it!

   This article is a drink-related stub. You can help WikiMD by expanding it!