Thandai - SK Khazana

Come holi and everyone looks forward to sipping thandai so here is how you can make it at home This is a Sanjeev Kapoor exclusive recipe.

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Thandai - SK Khazana

Main Ingredients Milk, Almonds
Cuisine Indian
Course Beverages
Prep Time 1.30-2 hour
Cook time 6-10 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Veg

Ingredients list for Thandai - SK Khazana

  • 6 1/4 cups tablespoon Milk
  • 20-24 Almonds soaked and peeled
  • 8-10 Black peppercorns soaked
  • 2 teaspoons Poppy seeds (khus khus) soaked
  • 1 1/2 tablespoons Fennel seeds (saunf) soaked
  • 2 tablespoons Melon seeds (magaz) soaked
  • 4-5 Green cardamom seeds
  • 1/2 cup Sugar
  • 1 large pi Saffron strands
  • 3/4 teaspoon Green cardamom powder
  • for garnish Pistachios sliced


  1. Heat 5-6 cups milk in a deep non-stick pan, taking care that it does not boil.
  2. Blend together almonds, peppercorns, poppy seeds, fennel seeds, melon seeds and cardamom seeds. Add sugar and 1 tbsp milk and blend to a fine paste.
  3. Add saffron to the milk and stir well.
  4. Add the prepared paste, mix well and simmer for 3-4 minutes. Rinse the blender jar with ¼ cup milk and add it to the pan.
  5. Add cardamom powder, mix well and strain into a bowl pressing the solids to extract all the flavour.
  6. Pour into serving glasses and chill in the refrigerator. Garnish with pistachios and serve chilled.