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.
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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