How to make Thandai -

Thick sweetened milk flavoured with dry fruits, rose petals and saffron - especially served during holi.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Milk (दूध),

Cuisine : Uttar Pradesh

Course : Beverages

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For more recipes related to Thandai checkout Falooda, Thandai, Masala Doodh, Coffee Ambrosia . You can also find more Beverages recipes like Berry Smoothie CHOCOLATE LASSI Morru Strawberry Nimbu Paani


Thandai Recipe Card


The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Thandai Recipe

  • Milk boiled and reduced to 3½ cups - 5 cups

  • Milk 1 1/2 cups

  • Cinnamon 2 inch sticks

  • Green cardamoms 6-8

  • Black peppercorns 20-25

  • Rose petals 1 tablespoon

  • Saffron (kesar) a few strands

  • Melon seeds (magaz) 3 tablespoons

  • Poppy seeds (khuskhus/posto) soaked overnight 2 tablespoons

  • Cashewnuts 10-12

  • Sugar 2 tablespoons

  • Khus syrup 8 tablespoons

  • Almonds finely chopped 6-8

  • Pistachios finely chopped 6-8

  • Rose syrup 4 tablespoons


Step 1

Dry roast cinnamon, green cardamoms, black peppercorns and rose petals in a non stick pan. Turn off the heat, add saffron and sauté lightly.

Step 2

Transfer the mixture into a mixer jar, add melon seeds, poppy seeds, cashewnuts, sugar and 1 cup milk and grind into a fine paste.

Step 3

Transfer this mixture into a bowl. Add thickened milk and ½ cup milk and mix well. For serving, pour 2 tbsps khus syrup into each of 4 serving glasses.

Step 4

Top it with the prepared milk mixture. Garnish glass with almonds and pistachios. Drizzle 1 tbsp rose syrup along the rim of each glass. Serve chilled.

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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.