Homemade Thandai Recipe

Thandai is a traditional festival drink made with exotic spices and nuts. It is quite popular drink in Uttar Pradesh and Rajasthan or Northwest Region. This fresh and homemade thandai mixture makes thandai more tasty and heavenly. You can keep this homemade thandai paste in refrigerator. You can enjoy the drink as it is without straining.

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Thandai or Shardai is an Indian milk based drink which prepared with a mixture of almonds, cashews, raisins, fennel seeds, melon seeds, rose petals, pepper , cardamom, saffron and milk. It is Indian origin and generally associated with Maha Shivratri and Holi festival. There are variants of thandai and the most common are badam thandai, kesar thandai and bhaang thandai.

 

Some other flavors of thandais are rose thandai, mango thandai, paan thandai and many more.

Try alternate recipe from Milk: Golden Milk Smoothie, Badam Dhoodh, Hot Chocolate and more.

 

 

Ingredients for Thandai:

4 Cups Milk

15 Cashewnuts/ Kaju

15 Raisins/ Kishmish

15 Almonds/ Badam

2 Tsp. Melon Seeds

1 Tsp. Funnel Seeds/ Saunf

10-12 Green Cardamom

20-25 Black Peppers

2 Tsp. Poppy Seeds

1/3 Cup Sugar

1 Tsp. Rose Water

Few Drops of Kewara Essence

 

For Garnishing

Few Rose Petals

1/2 Tsp. Cardamom Powder

2 Tbsp. Chopped Dry nuts

Few Saffron Strands

 

How to Make Thandai Recipe:

Soak the cashew, almonds, raisins, cardamom, black pepper, saunf, poppy seeds, and melon seeds in water for overnight or atleast 5 hrs. Drain the water and grind the soaked nuts till smooth paste in a grinder or blender. Add thandai paste into milk and mix well. Strain the thandai paste. Add sugar, saffron, rose water and kewara essence and mix well. Pour the thandai in individual glasses and garnish with rose petals and chopped nuts. Serve chilled.

 

5 from 4 votes
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Homemade Thandai Recipe

Thandai is a traditional festival drink made with exotic spices and nuts. It is quite popular drink in Uttar Pradesh and Rajasthan.

Course Beverages
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Author Preeti Garg

Ingredients

  • 4 Cups Milk
  • 15 Cashewnuts/ Kaju
  • 15 Raisins/ Kishmish
  • 15 Almonds/ Badam
  • 2 Tsp. Melon Seeds
  • 1 Tsp. Funnel Seeds/ Saunf
  • 10-12 Green Cardamom
  • 20-25 Black Peppers
  • 2 Tsp. Poppy Seeds
  • 1/3 Cup Sugar
  • 1 Tsp. Rose
  • Water
  • Few Drops of Kewara Essence

For Garnishing

  • Few Rose Petals
  • 1/2 Tsp. Cardamom Powder
  • 2 Tbsp. Chopped Dry nuts
  • Few Saffron Strands

Instructions

  1. Soak the cashew, almonds, raisins, cardamom, black pepper, saunf, poppy seeds, and melon seeds in water for overnight or atleast 5 hrs. 

  2. Drain the water and grind the soaked nuts till smooth paste in a grinder or blender. 

  3. Add thandai paste into milk and mix well. Strain the thandai paste. 

  4. Add sugar, saffron, rose water and kewara essence and mix well. 

  5. Pour the thandai in individual glasses. 

  6. Garnish with rose petals and chopped nuts. 

  7. Serve Chilled.

 

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