Thandai Recipe



Ready In:

30 minutes




  • 1 Tbsp Cashews
  • 1/2 Tsp Nutmeg Powder
  • 1/2 Tsp Poppy Seeds
  • 15 Pcs Pistachios
  • 1 Tbsp Melon Seeds
  • 1.5 Tsp Fennel seeds.
  • 1/2 Tsp Saffron strands
  • 1/2 Tsp Cinnamon Powder
  • 1-2 Tsp Rose petal spread
  • 1.5 Tsp Cardamom Powder
  • 12 Pcs Almonds
  • 3/4 Tsp Black Peppercorns (adjust according to taste)
  • 1 Cup water

Step by Step Instructions

  • Boil milk in a bowl and saffron strands in it. Allows it to sit for 15 – 20 minutes. (Saffron strands in hot milk releases its color and flavor.
  • Soak the almonds, poppy seeds, fennel seeds, melon seeds in a cup of water overnight and grind all the ingredients into a fine paste and set aside.
  • Grind the rose petals and peppercorns to a fine powder. 
  • Add sugar to the saffron milk and cook till the sugar melts. Add the almond and rose petals paste to the milk along with some cardamom powder and rose petals and peppercorns mixture. Mix well and cook for 2 to 3 minutes.
  • Refrigerate it for 2 to 3 hours and garnish it with some rose petals, saffron strands, chopped almonds and serve chilled.