How to make Thandai Recipe - Traditionally associated with festivals like Mahashivratri and Holi thandai is a chilled almond-flavoured beverage and is terrific for when the tempratures soar. Its tasty and cools you down!

This recipe has featured on the show Khanakhazana.

Main Ingredients : Full cream milk ( फुल क्रीम/ मलाईदार दूध ) , Almonds ( आलमंड/बादाम )

Cuisine : Indian

Course : Beverages


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Thandai checkout Pichkari Thandai . You can also find more Beverages recipes like Carrot and Ginger Juice, Lychee & Musk Melon Delight, Masala Soda, Pudina Chaas. Or try out these recipes from Indian Cuisine like Chanadal Halwa, Chilgoza Paneer, Paneer Jhalfraezi, Fish coconut chilly fry.

Thandai Recipe Card


Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Thandai

  • Full cream milk 1 1/2 litres

  • Almonds blanched and peeled 25

  • Cashewnuts soaked 20

  • Pistachios blanched and peeled 30

  • Melon seeds (magaz) soaked 3 tablespoons

  • Poppy seeds (khuskhus/posto) soaked 3 tablespoons

  • Saffron (kesar) a few strands

  • Sugar 1 1/2 cups

  • Green cardamoms 8-10

  • Rose petals 20-25

  • Cinnamon 1 inch stick

  • Black peppercorns 8-10


Step 1

Grind together almonds, cashewnuts, pistachios, melon seeds and poppy seeds with a little milk to a fine paste. Bring milk to a boil in a pan. Add saffron and mix.

Step 2

When the milk begins to boil add sugar and simmer till the sugar melts. Grind green cardamoms, dried rose petals, cinnamon and black peppercorns to a fine powder.

Step 3

Add the paste to the milk and mix well. Simmer for three to four minutes. Add the powdered masala to the milk and mix well. Chill the milk and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.