Nutty, aromatic, and refreshing Thandai is a popular Indian drink made with milk, nuts, and spices like black peppercorns, fennel, cardamom, and saffron. Garnished with dried rose petals and sliced nuts, this chilled milk is perfect for hot days. Here is my easy recipe to make this refreshing drink using homemade Thandai Masala.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Minstry of Curry
There is nothing quite like a cold glass of Thandai to celebrate Holi or Maha Shivaratri! I love its rich, creamy texture and the way the floral aroma of cardamom and the subtle heat of black pepper balance the nutty undertones.
While you can find the Thandai masala powder in stores, I always prefer making my own at home. It's the best way to ensure high-quality ingredients and let you adjust the spices exactly how you like them; I personally love adding an extra pinch of saffron for the beautiful color and rich aroma! And while you are at it, make sure to whip up a big batch of the powder, because it's also incredible for making Thandai Kalakand, Thandai Phirni, or Mango Thandai.
As for the thandai drink itself, if you cannot do dairy, you can simply swap it with your favorite plant-based milk.
Ingredient Notes
- Almonds, Cashews, and Pistachios: This trio creates the rich, creamy base. I recommend using raw, unsalted nuts for the cleanest flavor.
- Fennel Seeds (Badishep): A must-have! These provide that signature cooling taste that makes the drink so refreshing.
- Green Cardamom and Black Peppercorns: For the brightest aroma, grind whole cardamom pods fresh. I love the subtle heat from the peppercorns; feel free to add a few extra if you want a little more kick.
- White Poppy Seeds (Khus Khus): These add a traditional earthiness. My Tip: Always chew a few seeds first to make sure they aren't rancid; they should taste neutral and nutty, not bitter.
- Char Magaz (Melon Seeds): These add great body and are easy to find at Indian grocers, but you can simply skip them if they aren't on hand.
- Saffron: A little goes a long way for flavor. If you're out, a tiny pinch of ground turmeric in your powder is a great trick for getting that beautiful golden color.
How to Make Thandai
Start by making the Thandai Mix
Make the Thandai Doodh
Chilled Thandai tastes the best! Garnish with sliced pistachios and dried rose petals just before serving.
You can make both Thandai powder and the drink ahead of time. Refrigerate the powder in an airtight container for up to 2 months. You can prepare the drink a day in advance and refrigerate it.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Easy Thandai Recipe (with Homemade Thandai Masala Powder)
Equipment
Recipe Video
Ingredients
Thandai Powder
- ⅓ cup almonds
- ⅓ cup cashews
- ¼ cup pistachios
- 2 tablespoons melon seeds (char magaz)
- 2 tablespoons poppy seeds
- 1 tablespoons fennel seeds
- ¼ cup dried rose petals
- 2 teaspoons black peppercorns
- 20 green cardamoms 2 teaspoons
- 1 teaspoon saffron
Thandai Drink
- 1 cup ice cubes
- 4 cups whole milk or vegan milk for dairy-free option
- 1 teaspoon rose water
- 4 tablespoons sugar
- 8 tablespoons Thandai Powder
Optional Garnish
- 1 tablespoons pistachios sliced
- 2 teaspoons dried rose petals
Instructions
Thandai Powder
- Add all the Thandai Powder ingredients to a bowl and give a good mix. If using a small spice grinder, grind the nut mix to a fine powder in 2 to 3 batches. You can also grind it all at once in a bigger blender. Make sure not to overgrind as the nuts will start to release oils.
- Store in an airtight container. Makes 2 cups of Thandai powder.
Thandai Drink
- To make the Thandai, add ice, milk, sugar, rose essence and Thandai Masala to a blender jar. Blend well until smooth.
- Strain the thandai if you like. Refrigerate and serve chilled. Garnish with sliced pistachios and rose petals.
Kirti says
Hi Archana,
I wanted to try your thandai recipe, I was wondering if we have to use the entire 2 cups of thandai powder for 4 servings?
Thanks!
Archana says
Hey! So you use 2 tablespoons of Thandai powder for 1 cup milk or 1 serving.
Archana says
2 tablespoons of Thandai powder for 1 cup of milk. You can always add more or less Thandai powder to your taste. Check out the Thandai Drink Ingredient section on the recipe card.
Leslie Hochhalter says
Could you show recipe for tamarind chutney
Archana Mundhe says
Here you go - https://ministryofcurry.com/tamarind-chutney/
Yvonne says
Hi,
How much of the Thandai powder do you usually add to one drink?
Kind regards,
Yvonne
Archana Mundhe says
Hi Yuonne, I add 2 tablespoons of Thandai Powder to each serving.
Jenny says
Have you ever tried this with a milk alternative?
Archana Mundhe says
Yes, works great with almond milk.
Roopa O says
Hi Archana, Great recipe. My grinder started acting up while making it so batches may have gotten overground because they are darker in color than the others. Does that mean that those batches are now spoilt? I was planning on serving at a party.
Thanks,
Roopa
Shital Lakhani says
Used this mix to make ice-cream and it was AMAZING!
Archana Mundhe says
Thank you! I love that you made Thandai ice cream. Sounds delicious!!
Wilma Dias says
Good
Archana Mundhe says
Thank you!