Thandai Recipe


  • 2 kg Sugar
  • 4 cups Milk
  • 2 tbsp Aniseeds
  • 4 tbsp Almonds
  • 2 tbsp Khuskhus
  • 2 tsp Rose Water
  • 2 tbsp Cardamoms
  • 4 tbsp Melon Seeds
  • 2 litres boiled Water
  • 8-10 Black Peppercorn
  • ½ cup Rose petals, fresh/dried


  1. Boil the milk and cool it.
  2. Add sugar in water and boil it to make a syrup of one thread consistency and let it cool.
  3. Clean, wash and transfer khuskhus, aniseeds, black peppercorns and rose petals in a jug of water and soak for 3 to 4 hours.
  4. Grind to a fine paste.
  5. Also grind the soaked and peeled almonds separately and strain with a muslin cloth.
  6. To this mixture, add the sugar syrup and stirr it properly.
  7. Add cardamom powder, shake well. Syrup is ready.
  8. To make one glass of thandai take ¼th glass of the syrup and fill the rest of the glass with milk.
  9. Add ice cubes, or chill in the refrigerator.

Tip: Keep vodka in the freezer for best results.

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