Thandai Recipe | How to make thandai at home

A cool and refreshing flavoured milk recipe with step by step pictures. Thandai is a popular Indian drink prepared with dry fruits, spices and various seeds. It’s especially served during the festival of Holi.

Prep Time: 5 min | Cook Time: 5 min | Total Time: 10 min

Serves: 4 people

Ingredients:

• 4 cup milk
• ¼ cup sugar
• 12 cashews
• 12 almonds
• 2 tbsp raisins
• 1 tbsp melon seeds
• 1 tbsp fennel seeds
• 1 tsp poppy seeds
• 5 green cardamom
• 15 black peppercorn
• 1-inch cinnamon
• ½ tsp saffron strands (soaked in 1 tbsp warm milk)
• 1 tsp gulkand or candied rose petals

Cooking Directions:

Soak cashews, almonds, raisins, melon seeds, fennel seeds, poppy seeds, green cardamoms, black peppercorns, and cinnamon stick in 1 cup water for 5-6 hours or overnight.

Strain the water and pour this mixture into a grinder jar with 2 tbsp milk.

Grind the mixture to a smooth paste.

In a liquidiser jar, add the thandai paste, milk, gulkand, saffron strands and sugar. Blend until sugar is dissolved.

Allow it to sit for 1-2 hours in the refrigerator and then pass this through a strainer. Pour the thandai in the glasses. Garnish with saffron and serve chilled.

Thandai

Cool and refreshing flavoured milk recipe with step by step pictures. Thandai is a popular Indian drink prepared with dry fruits, spices and various seeds. It’s especially served during the festival of Holi.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Drinks

Cuisine Indian

Servings 4 people

Ingredients

  

• 4 cup milk
• ¼ cup sugar
• 12 cashews
• 12 almonds
• 2 tbsp raisins
• 1 tbsp melon seeds
• 1 tbsp fennel seeds
• 1 tsp poppy seeds
• 5 green cardamom
• 15 black peppercorn
• 1- inch cinnamon
• ½ tsp saffron strands soaked in 1 tbsp warm milk
• 1 tsp gulkand or candied rose petals

Instructions

 

• Soak cashews, almonds, raisins, melon seeds, fennel seeds, poppy seeds, green cardamoms, black peppercorns and cinnamon stick in 1 cup water for 5-6 hours or overnight.
• Strain the water and pour this mixture into a grinder jar with 2 tbsp milk.
• Grind the mixture to a smooth paste.
• In a liquidiser jar, add the thandai paste, milk, gulkand, saffron and sugar. Blend until sugar is dissolved.
• Allow it to sit for 1-2 hours in the refrigerator and then pass this through a strainer. Pour the thandai in the glasses. Garnish with saffron and serve chilled.

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Happy Cooking!