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Thandai Recipe

Chilled Thandai to serve for Holi, Mahashivaratri and during hot summer days.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Drinks
Cuisine: Indian
Servings: 4
Author: Radhika


  • Whole Milk - 4 cups
  • Sugar - 1/3 cup
  • Gulkand - 1 tsp
  • Rose water - 1 tbsp
  • Saffron strands - 1 pinch

To be ground coarsely:

  • Melon seeds - 1 tbsp
  • Almonds - 10
  • Cashews - 5
  • Nutmeg - 1 small pinch
  • Fennel seeds - 1 tsp
  • Poppy seeds - 1 tsp
  • Black pepper corn - 3


  • Take milk, that has already been boiled and cooled to room temperature in a deep saucepan.
  • Take 2 tbsp of milk separately in a small bowl. Crush the saffron strands and add it to the bowl to soak in the milk for 10 mins.
  • Simmer the milk in the sauce pan. Add sugar and stir to dissolve.
  • Meanwhile take melon seeds, almonds, cashews, nutmeg, fennel, poppy seeds and pepper corn in a mixie jar.
  • Pulse at regular intervals till the ground to a coarse powder.
  • Add this powder to the simmering milk, add gulkand, saffron soaked milk and stir well till there are no lumps.
  • Simmer and cook for 8 - 10 mins. The milk will thicken a bit.
  • Take the pan off the stove, stir in rose water and let it cool to room temperature.
  • Refrigerate for 2 to 3 hours or till you serve.
  • Before serving, pass the milk through a sieve to strain out the ground ingredients.
  • Serve chilled thandai in tall glasses garnished with almond slivers and saffron strands.