• 4 cups cold milk
  • 4-5 tsp sugar (or as required)
  • 1 tsp cardamom powder
  • ½ tsp saffron (soaked in a little water)
  • 8-10 almonds (soaked and peeled)
  • 8-10 cashew nuts
  • 1 tbsp poppy seeds
  • 1 tbsp melon seeds
  • 2 tbsp saunf (fennel)
  • 1½ tsp pepper-corns
  • 4-5 rose petals


  1. In a bowl, soak almonds, cashew nuts, poppy seeds and melon seeds in required amount of water. In another bowl, soak saunf and pepper-corns separately. Soak these for about 1-2 hours.
  2. In a pan, heat ½ cup milk with sugar, cardamom powder and saffron and mix well.
  3. Blend all the soaked ingredients in a mixer with some milk, till it makes a smooth paste.
  4. Add the paste as well as the heated milk mixture in the remaining milk.
  5. Again blend it together in a mixer.
  6. Refrigerate it for some hours and serve chilled. Garnish with saffron and cardamom powder.

4 thoughts on “Thandai

  1. mandira

    we normally only add almonds to thandai…but im sure cashews wud make the drink tastier and richer.
    loved the picture…esply the saffron strands.. yummmmmmmmmmmmmmy!:D

  2. Anthony

    This sounds great. I think I might need to track down some melon seeds and fennel and give it a shot.

    Thank you for your compliments on my photos- I appreciate it.

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