A delicious aromatic coolant made with nuts, seeds, whole spices & milk.



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45 Mins

14 Ingredients


1 cup warm water

30 grams almonds(rinsed)

20 grams unsalted pistachios (rinsed)

30 grams melon seeds

2 tbsps dried rose petals or 2 tbsps rose water

2 tbsps khus khus (white poppy seeds)

1 tbsp saunf

½ tsp whole black peppercorns

3 to 4 green cardamoms (remove the husk)

pinch of saffron (optional)

100 grams sugar

8 cups cold milk (or as needed)

ice cubes as required

for garnishing: few rose petals/ chopped almonds/ pistachios (as per choice)


In a bowl, pour 1 cup of warm water.

Then add almonds, pistachios, poppy seeds (khus khus), melon seeds, dried rose petals, fennel seeds, and black pepper.

Mix very well. Cover and keep aside for a minimum of one hour or two hours. If you use water at room temperature, then you can also keep it overnight or for 4 to 5 hours.

After 1 to 2 hours, pour the whole mixture including the soaking water into a grinder or blender jar.

Add ½ cup sugar, seeds from 3 to 4 green cardamoms, and 1 pinch of saffron.

Blend the mixture to a very smooth and fine paste. Remove in a bowl and keep aside.

You can cover and refrigerate if not used immediately.

To prepare thandai, take about 4 tablespoons of the thandai paste in a glass. You can add less or more thandai paste as needed.

Add chilled milk. You can also use a half-half combination of milk and water. Mix very well.

Add a few ice cubes.

Garnish with rose petals/ almonds/ pistachios as chosen.

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