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Thandai Recipe

How To Make Thandai

About Thandai Recipe: A beautiful blend of mixed nuts and delicate spices all mixed up together with milk. Thandai is often made on the occasion of Holi or Shivratri.

  • Total Cook Time 35 mins
  • Prep Time 10 mins
  • Cook Time 25 mins
  • Recipe Servings2
  • Medium

Ingredients of Thandai

  • 2 Litre full fat milk
  • 2 tsp basil seeds (sabja)
  • 1 tsp fennel seeds (saunf)
  • 8-10 Black peppercorns
  • 1 inch cinnamon stick
  • 6-8 Green cardamoms
  • 10-12 Dried rose petals
  • 15-20 Cashew nuts (soaked for 6-8 hours and drained)
  • 3 tbsp poppy seeds (soaked for 6-8 hours and drained)
  • 15-20 almonds (blanched), peeled
  • 15-20 pistachios (blanched), peeled
  • 3 tbsp melon seeds (soaked for 6-8 hours and drained)
  • 1 cup milk
  • A pinch of saffron
  • 1 1/4 cups natural sugar
  • for garnishing mixed nuts powder
  • for garnishing rose petals (dried and crushed)

How to Make Thandai

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Bring milk to a boil in a deep non-stick pan on medium heat, reduce the heat to low and cook for 8-10 minutes more or till the milk reduces slightly. Making sure to stir in between.
Meanwhile, take basil seeds in a bowl, add 1 cup water, mix and set aside for 8-10 minutes.
Put fennel seeds in a blender jar, add black peppercorns, cinnamon stick, green cardamoms and dried rose petals and blend to a fine powder.
To make the nut paste, put cashew nuts in a blender jar, add poppy seeds, almonds, pistachios, melon seeds and milk and blend to fine paste.
Add saffron in the milk and mix, cook for 2-3 minutes.
Add natural sugar, mix and add 2 tsps blended spice mix and mix well. Cook for a few seconds.
Add blended paste, mix and cook for 5-6 minutes. Take the pan off the heat and refrigerate the mixture till chilled completely.
Pour the mixture into serving glasses, garnish with a little soaked basil seeds and mixed nuts powder and dried rose petals.
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