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Kesariya Thandai Recipe

Kesariya Thandai is a popular Indian Drinks
Author :
On :
Friday, 21 July, 2017
Category :
Kid-Friendly Recipe
Course :
Drinks Recipe
Cuisine :
Indian Recipe
Technique :
Blend Recipe
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes


  • 1.5 liter - fresh Milk (full cream)
  • 30 - Almonds
  • 20 - Pista
  • 2 tbsp - Fennel seeds
  • 2 tbsp - whole black pepper
  • 2 tbsp - green Cardamom whole
  • 2 tsp - Poppy Seeds (optional)
  • 2 tbsp - gulkand (rose petal preserve) (optional)
  • A few strands - Saffron (soaked in milk)
  • 1 cup - Sugar (or according to taste)
  • 1 tin - Milk Cream (optional)
  • How to Make Kesariya Thandai:

    1. Soak almonds, pista and poppy seeds in a bowl with 1/2 a cup of water for 2 hours.
    2. Soak black peppers, fennel seeds and cardamom in separate bowl for 2-3 hours.
    3. Boil the milk, add sugar and saffron and let it cool down completely, then chill it.
    4. Grind black peppers, fennel and cardamom in the mixer (make a fine paste) using 1 cup of water.
    5. Then add 1 cup of milk and strain through a muslin cloth or with a fine strainer through away the residue and keep the stained juice.
    6. Now grind the almond, pista, poppy seeds and gul kand in the mixer using 1 cup of milk and keep aside.
    7. Take chilled milk in a big bowl, add everything (almond paste and pepper, fennel juice) and cream.
    8. Mix well, add ice cubes and serve chilled.
    9. Recipe courtesy: Maayeka


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