Thandai Recipe – How to make Thandai

March 10, 2021 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. Post updated with video.

Here is the video..


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 and add the ground paste along with required sugar.

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  • Mix well so that all the ingredients blend 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. Add few strands of saffron soaked in a few tbsps of warm milk and add it finally. I did not 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 drink before serving.
  5. I know Khus Khus is banned in some places. U can skip it if not available.
  6. You can peel the skin of almonds and then grind it. I just used it as is.
  7. You can 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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