Wednesday, March 4, 2015

Thandai Recipe

Thandai Recipe

For: 2 serving


  • Milk 2 cups (half litter)
  • 2 table spoon sugar
  • 1 tea spoon rose water
  • 4 to 5 saffron thread

 For masala to grind

  • 1 tea spoon  poppy seeds (khaskhas )
  • 6 to 7 cashews (kaju)
  • 20 almond (badam)
  • 1 tea spoon fennel seeds ( Saunf )
  • 1 tea spoon Black pepper (kali mirch)
  • 3 pods cardamom or 1/2 tea spoon cardamom powder (elachi )


  • Take all the the masala ingredients soak it in the water minimum for 40 to 45 minutes.
  • Then boil milk and keep it aside to cool down.
  • Add saffron threads and sugar  in 2 table spoon of warm milk  keep aside. 

  • Peel the almond and grind it with other ingredients and make a fine paste.

  • Add paste into Milk, mix it well and keep aside for 20 minutes. 

  • Add saffron milk, mix it well and then  pour into serving glasses, add crushed pistachios, crushed almond  and some saffron threads.You can even add dried rose petals. (Some people strain milk after adding paste , but i like that texture so didn't  strained).

  • Serve Chilled !!

Note :

  • You can strain the milk after adding grinned paste... after grinding add saffron milk and then serve.


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