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Thandai recipe

Popular Milk-based North Indian drink made for Holi festival
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Summer drink
Cuisine: Indian
Keyword: holi festival recipes,
Servings: 3 people
Author: Jeyashri suresh


  • ½ tbsp Poppy seeds |Khus khus
  • ½ tbsp Fennel seeds
  • 15 Badam | Almonds
  • 4-5 tbsp Sugar
  • 1 tsp Black Pepper
  • 2.5 cups Low-fat milk
  • 2 Cardamom pods
  • Saffron few strands


  • Boil the milk and allow this to cool completely.
  • Soak the fennel seeds, poppy seeds, badam in warm water for 20 minutes.
  • Take out the skin of badam and drain the water. Grind these soaked ingredients into a smooth paste.
  • Add the ground paste to the cooled milk and mix well. Add pepper powder(i freshly ground the peppercorns using mortar and pestle) and cardamom powder.
  • Filter the milk using a strainer and squeeze out the masalas which get into the strainer.
  • The essence of the masala will now be infused in the milk. Thandai is ready.
  • Add saffron in the last and keep it chilled for 1 to 2 hours.
  • Thandai is ready to serve.


1. If you don’t get poppy seeds in your place, skip it.
2. Thandai tastes yum when it is served chilled.