Radhi Devlukia-Shetty Whizzes Up Thandai, Her Favorite Ayurvedic Drink
This beautiful milk beverage includes an aromatic blend of spices, nuts, and rose, and helps cool the body on hot days.
It’s not often that a drink is described as beautiful, but Thandai fits the bill. Ayurvedic ambassador and plant-based chef Radhi Devlukia-Shetty shares her recipe for this cooling drink, which was passed down from her mother. Try it anytime you are feeling warm or are simply in need of a wholesome and delicious beverage.
Thandai Masala Paste
¾ cup cashews
1 cup pistachio
½ cup almond
²⁄3 cup maple syrup (or other sweetener)
3 tbsp rose water (if not using rose preserve then use 5 tbsp of rose water) or 1 tbsp rose preservative mix (optional)
2 tbsp cardamom
3 tbsp fennel
¼ tsp nutmeg
½ tsp black pepper
¼ tsp saffron
- Soak the cashews, pistachios, and almonds overnight. In Ayurveda, nuts are soaked to make them easier to digest.
- If you are using whole spices, toast them in a pan for a couple of minutes at low to medium heat (heating spices activates their properties and enhances flavor). When you start to smell the spices you will know they’re ready.
- Rinse your nut mix and add them to a food processor along with the toasted spices. Ground into a fine mixture
- Add the maple syrup (or alternative sweetener) and rose water into the mix and blend until a sticky paste forms.
- Store in an airtight jar in the fridge for 3 weeks.
2 cup milk or milk alternative (Radhi prefers oat milk)
3 tbsp Thandai paste
- Mix your choice of milk with the Thandai paste using a small blender.
- Pour into a glass, and top with crushed pistachios, dried rose petals, and saffron.
Want to learn more about Radhi Devlukia-Shetty?
- Read YJ’s July/August cover story: Ayurvedic Living Secrets from Plant-Based Chef Radhi Devlukia-Shetty
- Learn how to nourish your body, mind, & soul through cooking
- A recipe from Radhi: Roasted Rainbow Cauliflower With Tumeric Tahini Dressing
- Watch her 108-second interview