Traditional Indian Thandai

Traditional Indian Thandai


  • black peeper 1 tsp
  • poppy seeds 30 gms
  • muskmelon seeds 50 gms
  • fennel seeds 30 gms
  • almonds 50 gms
  • pistachio 50 gms
  • sugar 250 gms
  • water 500 ml
  • saffron threads 15 nos
  • rose water 2 tsp
  • green cardamon powder 1 tsp


Soak all the spices and nuts for 2 hours in water.

Make thick paste of these spices.

Now mix sugar and water in a vessel and cook it on medium flame for 10 minutes.

Add the paste of the spices in this sugar syrup and cook for 5 minutes. We need honey like consistency of it.

Finally add saffron, green cardamom powder and rosewater in it and mix it well.

Your delicious thandai is ready.

Then fill it in a clean and dry bottle and store it in fridge. You can use it for 1 month without adding any preservative.

Pour 4 tea spoon (or as per taste) thandai in a glass and add a glass of milk to serve it. You can also add few ice cubes to serve it chilled.

Tips:If you will not store it in fridge, then it 3 days. So either keep it in fridge or add food preservative in it.


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