Holi 2025: How To Make Festival Favourite Thandai At Home

1 cup warm water3 tablespoons almonds – 30 grams, rinsed 

2 heaped tablespoons pistachios – 20 grams, unsalted and rinsed2 tablespoons poppy seeds white, (khus khus)¼ cup melon seeds – 30 grams 

2 tablespoons rose petals – dried or fresh or swap with 2 tablespoons rose water or 2 tablespoons gulkand (rose preserve)1 tablespoon fennel seeds 

½ teaspoon whole black pepper3 to 4 green cardamoms – husks removed and seeds kept15 to 18 saffron strands – optional 

½ cup sugar – 100 grams8 cups milk – cold or chilled, add as needed
 

ice cubes – as required, optionalfew rose petals or chopped almonds or pistachios for garnish

Soak almonds, pistachios, poppy seeds, melon seeds, dried rose petals, fennel seeds, and black pepper in 1 cup of warm water.

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

Blend soaked mixture, sugar, cardamom seeds & saffron into a smooth paste using a high-speed grinder. Refrigerate if not using immediately.

If you use water at room temperature, then you can also keep overnight or for 4 to 5 hours in the fridge. 

Garnish with rose petals, almonds, or pistachios, add ice cubes if desired, and serve thandai immediately, or refrigerate and serve later.