Flavourful Spiced Thandai

Light, refreshing, flavourful is everything a good glass of Thandai should be like. Thandai is  prepared in every household and street corner during festive seasons of Holi and MahaShivratri. You get various types of thandai with varying bases be it almond, rose, mango, kesar or just the classic spiced variant. Here is the basic thandai with some pistachio, saffron and dried rose petals.

Flavourful Spiced Thandai

Print Recipe
Serves: 3 glasses Cooking Time: 20 mins


  • 1 litre milk
  • 15-20 saffron strands
  • 1 cup sugar
  • .
  • 25 gms soaked and peeled almonds
  • 3 TBs poppy seeds
  • 1+1/2 TBs fennel seeds
  • 3 TBs melon seeds
  • (All the above need to be soaked for 5-6 hours at least)
  • .
  • 8-10 dried or fresh rose petals
  • 8-10 fresh cardamom pods
  • 8-10 peppercorns



Step 1: Boil your milk, add the saffron strands and give it a good stir


Step 2: Crush the dry ingredients: dried/fresh rose petals, fresh cardamom pods, peppercorns


Step 3: Crush the wet ingredients: peeled almonds, poppy seeds, fennel seeds, melon seeds(Add in some of the milk to smoothen the paste)


Step 4: Mix the milk, dry ingredients, wet ingredients and add one cup of sugar


Step 5: Let the mixture cool in the refrigerator, strain it and enjoy cold. You can top it up with some dried fruit, saffron and rose


You can always make the wet+dry paste for thandai and store it to make your thandai anytime you like.

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