Thandai
 | |
| Place of origin | India |
|---|---|
| Serving temperature | Chilled |
| Main ingredients | Milk key ingredient, cardamom, almonds, sugar, and saffron, cannabinoids (bhang thandai only) |
 Cookbook: Thandai  Media: Thandai | |
Thandai, or sardai, is a cold drink prepared with a mixture of almonds, fennel seeds, magaztari seeds (watermelon kernel), rose petals, pepper, vetiver seeds, cardamom, saffron, milk and sugar. This drink,common in Khyber Pakhtunkhwa, Pakistan - mostly in Peshawar, Swat, Charsadda, Banaras / Varanasi, Uttar Pradesh. It is thought to be an energy drink.[1] It is native to India Virar and is often associated with the Maha Shivaratri and Holi festival. The consumer of this Thandai is mostly from Rajasthan and Northern India.
Bhang thandai
Bhang thandai is a mildly intoxicating 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.
References
- ↑ Thandai Benefits – https://www.youtube.com/watch?v=QpERZ4FmPK0