Holi is almost here, and so are our holi special recipes. Low carb Thandai is all you need this Holi ! Say bye-bye to sugar and insulin spikes !
Thandai is an Indian cold drink prepared with a mixture of almonds, fennel seeds, poppy seeds, melon seeds ,cardamom, milk and sugar. It is native to India and is often a beverage enjoyed on Mahashivratri and Holi . This is a plain definition from Wikipedia 😛 For me, it is a Indian drink which gives you the high.
This is not a bhaang-infused thandai but a bhaang-free thandai. Traditional recipe calls for melon seeds but I was very confused with the nutritional value of it and I skipped it. It is still the same flavour , taste and texture. You will love it.
I planned to make many Mahashivratri and Holi special recipes, and they are done too but I was stuck in life and couldn’t blog them a day before Mahashivratri . Anyways, there is not a better time than today to make this low carb thandai. Also, some fellow ketoers pointed out that Mahashivratri would be celebrated in Madhya pradesh a day later. So, this is a win ! MP waalo, enjoy 🙂
I deliberately did not call this recipe Keto Thandai even if it is just 4g net carbs per glass. It is because I am using different types of nuts and not all of them are keto compliant. But if you are someone who goes by ‘If it fits your macros’ approach , this is totally a “You do you” recipe !
Read more –Keto Indian Shopping list
Some notes about the low carb thandai-
Traditional recipe uses melon seeds, and I haven’t found valid nutritional data to use it. I am assuming they are high in carb. Nevertheless, the thandai tastes better without it.
I have used a mix of soaked nuts, but if you want to reduce the carbs further, you can skip the cashews. If you are having this on the festival, I say make it as a YOLO recipe and add the cashews too.
I have used fresh rose petals in the recipe. Use dried if you have them. If you do not have either, use rose water or essence which is of good quality. Use only 1 tsp as it tends to overpower other spices.
The thandai is good only when it is served cold as the nut paste we added makes it thicker and you get this rich creamy consistency. Sadly, we could not wait until the thandai was cold and we shot the last scene when it was still warm. I suggest you do not skip the 2 hours 🙂
See the youtube recipe here –
Check out these low carb Indian festival special recipes too –