Saunf Thandai

Recipe by
Total Time:
45-60 minutes
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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  • 1 kg - sugar
  • 40-50 - almonds
  • 1/2 cup - saunf (aniseed)
  • 30 - cardamom pods
  • 1/4 cup - whole black peppercorns (Kali Mirch)
  • 1 tbsp - khuskhus (poppy seeds)
  • 1/2 tsp - rose water (optional)
  • 1 tbsp - skinned kharbooj/tarbooj seeds (optional)

How to Make Saunf Thandai

  • Boil sugar with half the quantity of water till the sugar is dissolved. Let it cool.
  • Clean all the other dry ingredients.
  • Soak them separately in water for 3-4 hours.
  • Drain all soaked ingredients.
  • Peel the almonds.
  • Blend all the ingredients to a very fine paste (use some of the prepared sugar syrup as a base).
  • Place a strainer over a vessel and strain the blended liquid till the last drop.
  • Pour back husk with some more syrup and blend again, strain and repeat till the residue turns dry and husk-like.
  • Store the thandai concentrate in clean, airtight glass bottles.
  • To serve: Blend milk, thandai (according to taste) and few ice cubes and serve chilled.