Thandai recipe

Prep Time
30 mins
Course: Drinks
Cuisine: Indian
Servings: 3
  • 4 almonds – blanched and soaked
  • 4 pistachio nuts – blanched
  • ½ tsp poppy seeds
  • 2 black peppercorns
  • ¼ tsp ground cinnamon
  • ½ tsp aniseeds
  • 6 dried melon seeds
  • 375 ml cold milk
  • 3 tsp sugar
  • pinch of ground nutmeg
  • few edible pink rose petals, to garnish
  1. Put the nuts and all the spices, including the melon seeds in a blender or food processor and process, adding 65 ml water to make a thick paste. Transfer the paste to a bowl, pour in 250 ml cold water and mix well. Strain through a piece of damp muslin (cheesecloth) into a large jug (pitcher), then add the milk and sugar and chill in the refrigerator for at least 30 minutes.

  2. Serve garnished with rose petals floating on the top.

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