Thandai recipe

Thandai recipe

22 January, 2019
Average: 1.5 (11 votes)


serves for


total time

1 HR 0 MIN


blanched almonds
60 gr
40 gr
unsalted pistachios
60 gr, shelled
Poppy seeds
2 tbsp
golden sultanas
100 gr
Whole milk
1 l
Caster sugar
175 gr
Saffron threads
1 pinch
cinnamon stick
1, small
green cardamom pods
1 tbsp
Black peppercorns
1 tsp
Whole almonds
80 gr, sliced
unsalted pistachios
60 gr, shelled and sliced
40 gr, finely chopped


For the milk

  • Soak the nuts, poppy seeds, and sultanas in a bowl of warm water for 30 minutes.
  • Drain and puree the mixture in a food processor to make a paste.
  • Add a little water to thin out if needed.
  • Heat the milk in a heavy-based saucepan set over moderate heat.
  • As it reaches the boil stir in the sugar, saffron, and cinnamon stick.
  • Reduce to a gentle simmer, stirring frequently, until the sugar has dissolved.
  • Lightly crush the cardamom pods and pick the seeds out.
  • Grind with the peppercorns in a mortar with a pestle.
  • Stir the powder into the milk.
  • Remove the milk from the heat and leave to cool for 15 minutes.
  • Strain into a jug, cover, and chill overnight.

To serve Thandai

  • The next day, pour the Thandai into glasses.
  • Garnish with the sliced almonds, pistachios, and cashews before serving.

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