Prep Time
Cook Time
Total Time

Thandai is a traditional Indian drink popular during festivals like Holi, Mahashivratri and hot summer months. It is a refreshing and cooling beverage made with a blend of nuts, spices, rose petals and saffron. These ingredients are soaked, ground into a fine paste, and mixed with milk and sugar to create a delicious and aromatic drink. It is often garnished with saffron strands, chopped nuts, and a sprinkle of rose petals for an added touch of elegance.

 Enjoyed chilled, Thandai represents celebration and togetherness in Indian culture.


6 Servings

Thandai Paste

  • 30
    Almonds (blanched)
  • 20
    Pistachios (soaked)
  • 2tbsp
    Melon Seeds (Char Magaz)
  • 2tbsp
    Poppy Seeds
  • 1tbsp
    Fennel Seeds
  • 10
    Green Cardamoms
  • 10
    Black Peppercorns
  • 1/2tsp
    Nutmeg Powder
  • 2tbsp
    dried Rose petals
  • Few strands of Saffron (optional)

For making Thandai

  • 1
    lt full cream Milk
  • 1/2cup
  • 2tbsp
    sliced Nuts for garnishing


To prepare Thandai Paste

  1. In hot water, soak almonds and pistachios in one bowl, and melon and poppy seeds in another for 20-30 minutes. Peel the almonds, drain the soaked seeds and set aside.

  2. Combine blanched almonds, pistachios, soaked seeds, fennel seeds, green cardamoms, black peppercorns, nutmeg powder, rose petals and saffron (if using) in a blender. Blend into a smooth paste, adding milk or water if necessary. Set aside.

To prepare Thandai

  1. Bring the milk to a boil over medium-high heat in a heavy-bottomed pot, then let it simmer for a few minutes.

  2. Add sugar to the pot, and continuously until the sugar dissolves.

  3. Stir in the thandai paste, and let the mixture simmer on low heat for 5-7 minutes, stirring occasionally.

  4. Remove from heat and let the thandai cool to room temperature for the milk to absorb all the flavours of the spices.

  5. Strain the thandai through a fine sieve into a pitcher. Press down the solids with the back of a spoon while straining to get the maximum flavours into the thandai.

  6. Refrigerate for a few hours to chill thoroughly.

  7. Serve chilled, garnished with sliced nuts, rose petals, or saffron strands as desired.

Tips & Tricks

  1. Soak nuts before blending to achieve a smoother paste.

  2. Substitute poppy seeds with cashews if preferred.

  3. Enhance the aroma of thandai with rose water if rose petals are unavailable.

  4. Adjust sugar, spices, and nuts to suit your taste.

leenakohli's profile picture
Recipe by

Leena Kohli


Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

© 2023 Chefadora Pty Ltd, All Rights Reserved