Thandai Recipe – How to make Thandai

February 24, 2017 DrinksHoli RecipesShivaratri RecipesSummer Special  5 comments

Thandai – this was totally a new term to me until I started blogging. I had no clue what it was. But this recipe would be circulating in the food blogging world during Maha Sivaratri or during Holi. Out of curiosity I found out what it was. I should say it is a very interesting and flavourful drink not only for the festival but also as a perfect summer treat. After a lot of googling, finally adapted this recipe from Tarla Dalal’s recipe. Its my turn to post Thandai recipe during Sivaratri now 

Now to the recipe..


Thandai My Magic Pan

[Preparation Time-30 mins : Cooking Time-10 mins]

Thandai Ingredients:

  • Milk – 500 ml
  • Badam – 15 to 20
  • Pista – 10
  • Melon seeds – 1 tbsp
  • Fennel seeds – 1 tsp
  • Khus Khus (poppy seeds) – 1 tsp
  • Pepper corns – 5
  • Cardamom – 3
  • Rose essence – few drops
  • Sugar – as needed


Thandai My Magic Pan



  • Soak badam, pista, melon seeds, fennel seeds, khus khus, pepper corn & cardamom in hot water for about 20 to 30 mins. Strain the water and transfer it to a mixer. Grind it into a smooth paste with little water.

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  • Meanwhile boil the milk. To this add the ground paste and required sugar.

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  • Mix well so that all the ingredients blend well and the sugar dissolves. I used a whisk to avoid any lumps. Bring it to a boil and switch off. Finally add a few drops of rose essence and mix. Allow it to cool down and refrigerate for 1 or 2 hours. Strain and serve.

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Thats it! Refreshing & flavourful Thandai is ready!

Serve chilled!


Thandai My Magic Pan




  1. U can add few strands of saffron soaked in a few tbsps of warm milk and add it finally. I did have it in stock so skipped it.
  2. U can substitute rose essence with dry rose petals.
  3. Make sure u rest the drink along with the paste atleast for an hour. The more the standing time, the more the taste.
  4. Strain the Thandai before serving.
  5. I know Khus Khus is banned in some places. U can skip it if not available.
  6. U can peel the skin of almonds and then grind it. I just used it as is.
  7. U can also make a powder of the ingredients and keep it handy to make Thandai anytime.


Thandai My Magic Pan

– By Sundari Nathan

5 comments to Thandai Recipe – How to make Thandai

  • Priya Santhamohan  says:

    Priya @asmallbite
    Delicious, perfect recipe for Maha shivaratri.

  • Anu - My Ginger Garlic Kitchen  says:

    Your thandai looks perfect, Sundari. This is gonna be a great treat for Holi as well. 🙂

  • Padma Veeranki  says:

    I’m loving it…looks so delicious 🙂

  • shobha  says:

    Perfect for Holi & my favorite too….. thanks for sharing.

  • sudha  says:

    looks very inviting……….a perfect holi drink.

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