Thandai (Serves:3-4; Preparation Time: 30 minutes)


  • 4 tbsp caster/normal sugar
  • 10-15 black peppercorns
  • 1½  tsp fennel seeds
  • 4-5 cardamom seeds, powdered
  • 10 blanched almonds (skin peeled off)
  • A pinch of saffron (about 20 strands)
  • 4 tsp rose water
  • 2 tbsp khus khus (poppy seeds)
  • 1 tbsp watermelon and muskmelon seeds
  • Soak the saffron in rose water for about half an hour

  • Grind all the ingredients (except saffron and sugar) into a paste, add little water if required

  • Soak the paste in about a cup of water for 10-15 minutes and grind again into a finer paste; pass it through a sieve and keep it aside

  • Gently heat the sugar in a small saucepan along with 2 tbsp of water until it dissolves into a syrup, stirring occasionally, turn of the heat and let it cool down

  • Add saffron and the paste to the sugar syrup

  • Store this syrup (thandai) in an airtight glass container and refrigerate for up to four-five days

  • To prepare the drink, dilute 3-4 tsp thandai in 200-250 ml cold milk in a blender; to enhance the taste one could add 1-2 almonds per glass and a few ice-cubes when blending

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