Holi 2026 Special: These 5 types of thandai will add coolness to the hustle and bustle of Holi, if you serve them to the guests at home, they will forget the taste of the market.

News India Live, Digital Desk: If there is no Thandai on the festival of colours, Holi, 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. According to the report of Zee News, this year you can make 5 different flavors of thandai at home which are amazing in both taste and health. See here 5 best thandai recipes for Holi: 1. Classic Badam ThandaiThis is the traditional and most loved thandai. How to make: Soak almonds, poppy seeds, fennel seeds, 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 Thandai with the fragrance and coolness of roses is perfect for Holi afternoon. How to make: Add dried rose petals or ‘Gulkand’ and a little rose syrup to the base of classic Thandai. Specialties: 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 best. How to make: Grind fresh Calcutta or Banarasi paan leaves with thandai paste. Add a little 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: Serve with choco chips on top.5. Mango ThandaiAs the mango season begins 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 (Secret Tips) Soaking the spices: By soaking the spices (fennel, black pepper, seeds) for at least 6-8 hours, their real flavor comes out. It is important to filter: After mixing the paste in milk, filter it through a fine muslin cloth or sieve so that there are no fibers in the mouth. Earthen Kulhad: The real joy of Thandai comes when served in an earthen Kulhad, this increases the fragrant aroma.