Go Back


Course Drinks
Cuisine Indian
Servings 2 people


  • Milk- 1/2 kg (chilled)
  • Cashew nuts- 8 nuts
  • Almonds- 10 nuts
  • Cardamom- 2 pods
  • Black pepper- 1/4 tablespoon (7 to 8 units)
  • Melon seeds (Magaz) -1 tablespoon
  • Fennel -1 tablespoon
  • Khaskhas (poppy seeds) -2 tablespoon
  • Dried rose petals- 8 to 10 petals ( or 1 tablespoon rose water)
  • Sugar- 3 to 4 tablespoon or as per taste.


  •  Firstly take a plate and add all spices, seed and dry fruits in it, so that you don’t miss any ingredients.
  • Now take a mixing bowl and add 10 almonds to it.
  •  Add 8 cashew nuts in it.
  •  Add a tablespoon of fennel to it.
  • Add 1/4 tablespoon of black pepper to it.
  •  Add a tablespoon of melon seeds (magaz) to it.
  • Add two pods of cardamom to it.
  • Add 2 tablespoon of poppy seeds or khaskhas to it.
  • Mix them well.
  • Finally add 1/2 cup of water to it.
  •  Soak it for 3 hours. If you are in a hurry soak it for half an hour in warm water.
  • After completion of three hours, blanch the almonds.
  •  Add the almonds back, drain the excess water and transfer it to a mixing jar.
  • Blend it into a smooth paste. Your thandai mixture or paste is ready.
  • Now take a mixing jar and add 2 cups of chilled milk to it.
  • Add the thandai paste to it.
  •  Stir it well.
  • Finally add 3 to 4 tablespoon powdered sugar to it.
  • Stir it well.
  • Now strain it with the help of a strainer.
  •  Garnish it with rose petals.
  • Your yummy thandai recipe it ready to be served. Tastes best when served chilled.