Thandai by Tarla Dalal

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Thandai, popular Rajasthani drink
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Thandai is a very popular drink in Rajasthan. This famous dry fruit and saffron flavoured milk that is traditionally prepared as an offering to Lord Shiva during the festival of Mahashivratri. Thandai is popular all over North India as well. It is often mixed with ‘bhang’ to make an intoxicating drink.

Preparation Time: 15 minutes. Cooking Time: Nil. Makes 4 glasses.

4 ½ cups full fat milk
¼ cup powdered sugar
A pinch of freshly ground black pepper (kalimirch)
A few saffron (kesar) strands

To be blended into a fine powder
¼ cup almonds (badam)
2 tbsp poppy seeds (khus-khus)
2 tbsp fennel seeds (saunf)
½ tsp cardamom (elaichi) powder
20 whole white peppercorns

1. Boil the milk in a deep pan, allow it to cool completely.
2. Combine the powder and milk in a deep bowl, mix well using a whisk and refrigerate for 2 hours.
3. Strain the mixture through a sieve, add the sugar, pepper powder and saffron and mix well.
4. Pour equal quantities of the thandai into 4 individual glasses and serve chilled.

Handy Tip: The strained thandai powder can be stored and used later also.

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