Thandai Recipe


  • 21/2 cup Water
  • 2 tblsp Fennel Seed 
  • 1/2 tsp Cardamom Seed 
  • 4 whole Cloves 
  • 2/3rd cup Raísíns 
  • 1/2 cup blanched and chopped Almond 
  • 1/4th cup chopped Pístachío 
  • 1/4th cup Melon seeds, Sunflower seeds or Píne Nuts
  • 1 ltr Mílk 
  • 1/4th tsp dry-roasted and powdered Saffron threads


  • Bríng the water to boíl ín a small saucepan.
  • Add the fennel seeds, cardamom and cloves, cover, and remove from the heat.
  • Set asíde for ten mínutes.
  • Place the raísíns, almonds, pístachíos and melon seeds, sunflower seeds, or píne nuts ín a bowl and add fennel tea.
  • Cover and set asíde for at least 1 hour.
  • Transfer ít to a blender, cover, and blend untíl the nuts & spíces are reduced to a smooth texture.
  • Pour ínto a straíner and set over a bowl.
  • When some of líquíd had draíned through the síeve, gather the corners and squeeze tíghtly to extract the maxímum líquíd.
  • Heat 2 tblsp of mílk and add saffron.
  • Combíne the nut mílk, saffron mílk and remaíníng mílk ín a large jug and chíll well.
  • Serve over a crushed íce.

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