Bhang Thandai Recipe, as the name suggests is a cooling drink made specially on the day of Holi. This recipe Bhang Thandai uses bhang that is an important ingredient if you want that Holi effect :). The heat of the holi and the colors make this drink cooling and refreshing. Milk, Saffron strands, Sugar, Poppy seeds, Fennel seeds (Saunf), Whole Almonds (Badam), Whole Black Peppercorns, Cardamom (Elaichi) Pods/Seeds, Bhang paste 1 liter Milk , full fat 1 Saffron strands , few 3/4 cup Sugar For the Bhang Thandai Masala 2 tablespoons Poppy seeds 1 tablespoon Fennel seeds (Saunf) 1/4 cup Whole Almonds (Badam) , blanched and skin removed 1 teaspoon Whole Black Peppercorns 3 Cardamom (Elaichi) Pods/Seeds , powdered 1 tablespoon Bhang paste 10 30 To begin making the Bhang Thandai Recipe, first get all the ingredients ready. Blanch the almonds, peel the skin and keep aside.Use a mixer grinder and powder all the ingredients listed under bhang thandai masala – poppy seeds, fennel seeds, blanched almonds, Whole black peppercorns, cardamom seeds and bhang paste in a mixie into a smooth powder or paste. In a saucepan, bring the milk and saffron to a brisk boil. Once the milk comes to a boil, stir in the bhang thandai masala, sugar and stir. Stir well or use a electric hand blender to whisk the thandai well.Turn off the heat and allow the thandai to cool. Once cooled refrigerate the Bhang Thandai for at least 5 to 6 hours. You can also add ice to cool it faster.Serve Bhang Thandai during Holi along with some snacks like Baked Maddur Vada and Makki Paneer Pakora.