Recipe – Thandai


Prep Time: 25 Minutes

Cook Time: 35 Minutes

Serves: 4


  • Milk: 4 cups
  • Sugar: ¾ cup
  • Almonds: 15, soaked for 4-5 hours and peeled
  • Cashew: 12
  • Pista: 15
  • Melon seeds: 1 tablespoon
  • Cardamom powder: 2 teaspoons
  • Poppy seeds: 1 tablespoon
  • Rose petals: 6-7
  • Black peppercorns: 5-6
  • Saffron: 7-8 strands
  • Water: ¼ cup


  • Bring the milk to boil, add sugar and simmer till it melts. Turn off the heat. Add saffron strands, cardamom powder and rose petals. Let it cool completely. Transfer the milk to a jug and refrigerate for minimum 1 hour.
  • Soak cashew, peeled almonds, pista, melon seeds, poppy seeds and black peppercorns in 1/4 cup water and leave it for 1 hour.
  • Grind these soaked ingredients with the soaked water to a very smooth paste.
  • While serving, add 2 tablespoons of these Thandai paste and fill the glass with chilled milk. Stir well and serve.

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