News India Live, Digital Desk: If there is no Thandai on Holi, the festival of colors, then the fun of the festival remains incomplete. Amidst the fun and dancing of Holi, a glass of cold and flavored thandai not only refreshes the body but is also considered excellent for digestion. zee news According to the report, this year you can make 5 different flavors of thandai at home which are excellent in both taste and health.

Here are the 5 best thandai recipes for Holi:

1. Classic Badam Thandai

This is the traditional and most loved thandai.

How to make: Soak almonds, poppy seeds, fennel, black pepper and magaj (melon seeds) overnight. In the morning, grind them and make a paste and mix it with sugar and saffron in cold milk.

Benefit: It keeps the mind sharp and the body energetic.

2. Rose Flavor Thandai

This cool and rose-scented thandai is perfect for Holi afternoon.

How to make: Add dried rose petals or ‘gulkand’ and a little rose syrup to the classic thandai base.

USP: Its fragrance and pink color will win the hearts of the guests.

3. Paan Flavor Thandai

If you want to try something different, then paan flavor is the best.

How to make: Grind fresh Calcutta or Banarasi betel leaves with thandai paste. Add some cardamom powder and pistachios to it.

Taste: It is excellent for digestion and changes the taste of the mouth.

4. Chocolate Thandai

This flavor is the biggest hit among children.

How to make: While boiling milk, add dark chocolate or cocoa powder to it. When the milk cools down, add thandai masala and lots of chocolate syrup to it.

Tip: Sprinkle choco chips on top and serve.

5. Many Thandai

Since mango season starts in March, Mango Thandai is a fresh option.

How to make: Blend mango pulp (mango puree) with classic thandai.

Taste: The sweetness of the mango and the spiciness of the thandai spices create a unique taste.

3 secret tips to make thandai perfect

Soaking the spices: Soaking the thandai spices (fennel, black pepper, seeds) for at least 6-8 hours brings out their true flavor.

Necessary to filter: After mixing the paste in milk, filter it through a fine muslin cloth or sieve so that fibers do not come into the mouth.

Earthen Ax: The real joy of thandai comes when served in an earthen kulhar, this enhances the fragrant aroma.