Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Blend Recipe
Difficulty: Hard

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  • 1.5 litres - water
  • 1.5 cups - sugar
  • 1 cup - milk
  • 1 tbsp - almonds
  • 1 tbsp - kharbooj/tarbooj seeds skinned (commercially available)
  • (these are skinned dried seeds of watermelon and cantaloupes)
  • 1/2 tbsp - khuskhus (poppy seeds)
  • 1/2 tbsp - saunf (aniseed)
  • 1/2 tsp - cardamom powder or 15 whole pods
  • 1/2 tsp - rose water (optional)
  • 1 tsp - peppercorns whole
  • 1/4 cup - dried or fresh rose petals (gulkand variety)

How to Make Thandai

  • Soak sugar in 1/2 litre of water. Keep aside.
  • Wash clean all other dry ingredients, except cardamom if using powder.
  • Soak in 2 cups of remaining water. Keep aside.
  • Allow all soaked items to stand for at least 2 hours.
  • Grind all soaked ingredients to a very fine paste. (not sugar)
  • Use a stone grinder (manual or electric) if possible.
  • When the paste is very fine, mix remaining water.
  • Place a strong muslin strainer over a large deep vessel.
  • Or tie a strong muslin cloth over rim of vessel and strain.
  • Press through muslin with back of palms, extracting the liquid into vessel.
  • Add remaining water, a little at a time to extract more.
  • Pour back some of the extract and press, repress.
  • Repeat this process till the residue becomes dry and husk-like.
  • Add milk, sugar and rosewater to the extracted liquid.
  • If using cardamom powder mix it in with the milk.
  • Mix well. Chill for an hour of two before serving.