Thandai By Ranveer Brar


Thandai is a traditional cold drink served in North Indian states like Uttar Pradesh and Rajasthan during Holi and Mahashivratri. Chef Ranveer Brar shares two methods to make this delicious drink.
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Cooking Time

0 Min

Meal Type


Preparation Time

10-15 Min



Rate This Recipe11


  • 3 lt milk
  • For dry thandai paste
  • 1 1/4 tsp saffron
  • 4 green cardamoms
  • 20 gm candied sugar
  • 3 tbsp poppy seeds
  • 20 black peppercorns
  • 2 1/2 tbsp fennel seeds
  • 4 tbsp watermelon seeds
  • 1 cup almonds
  • 1 cup cashew nuts
  • salt
  • 2 tbsp sugar
  • For wet thandai paste
  • 1 cup soaked almonds
  • 1/2 cup soaked cashew nuts
  • 1/2 cup saffron infused milk
  • 10 - 12 soaked black peppercorns
  • 1 1/2 tbsp soaked fennel seeds
  • 3 - 4 soaked green cardamoms
  • 1 tbsp rose water
  • water


  1. 1

    Grind saffron, green cardamoms, candied suar, poppy seeds, black peppercorns, fennel seeds, watermelon seeds, almonds, cashew nuts, salt and sugar into a fine powder.
  2. 2

    Heat milk in a pan and add the thandai masala. Once the mixture boils, transfer it to a bowl and refrigerate it for 12 - 24 hours. Thandai is ready to serve.
  3. 3

    In a blender, blend soaked cashew nuts, soaked almonds, saffron infused milk, soaked black peppercorns, soaked fennel seeds, soaked green cardamoms, rose water and water into a smooth paste.
  4. 4

    Transfer the paste and milk to a jug and mix well. Thandai is ready to serve. Garnish it with almonds and pistachios.

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