How to make Thandai

This refreshing flavored drink is perfect when temperatures start soaring.


  • 2 cups sugar
  • 1 ½ liter water
  • 1 tbsp almonds
  • 1 tbsp watermelon seeds, skinned
  • ½ tbsp khuskhus (poppy seeds)
  •  ½ tbsp saunf (aniseed)
  • ½ tsp cardamom powder
  • ½ tsp rosewater
  • 1 tsp whole peppercorns
  • ¼ cup dried or fresh rose petals


  1. Soak the sugar in ½ liter of the water used. Keep aside.
  2. Wash and clean all dry ingredients, except cardamom powder. Soak them in 2 cups water. Keep aside.
  3. Allow all soaked items to stand for at least 2 hours.
  4. Grind all soaked ingredients to a very fine paste, preferably using a stone grinder.
  5. When ground to a fine paste, mix the remaining water.
  6. Place a muslin cloth over the mouth of a large deep vessel to act as a strainer,
  7. Press the paste through the muslin gently to extract the liquid into vessel.
  8. Add a little more water over the paste and press again to extract some more liquid.
  9. Repeat this process till the residue becomes dry and husk like.
  10. Mix cardamom with the milk. Then add milk, sugar and rosewater to the extracted liquid.
  11. Mix well.
  12. Chill for an hour or two before serving.

Recipe courtesy Chef Hayat Singh of Bellagio Restaurants, New Delhi
Image courtesy Hina Gujral

Chef at Large Member

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