Kesariya Thandai

Kesariya Thandai is a popular Indian Drink
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Kid friendly
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Cuisine :
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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)


  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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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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