Have You Tried Kesariya Thandai Recipe Yet!!!

Here is one of the most flavorful thandai recipe you will ever come across.



(To Grind)

Badam (Almonds) – 1 cup

Khaskhas (Poppy Seeds) – 1/4 cup

Saunf (Fennel Seeds) – 1/2 cup

Pista (Pistachio) – 10-15

Black Pepper (Whole) – 8-10

Ilaichi (Green Cardamom) – 5-7

Rose Water – 2-3 tsps

Kesar (Saffron) – 10-12 strands (in Warm Water)

To Make The Drink

Milk – 8 oz. (1 cup) – for one serving

Sugar – 2 tsps (or as you like)

Malai (Heavy Cream) – 1 tbsp (Here the actual malai we get from boiling milk will be better than using ready-made heavy cream

from the market)

Rose Petals – to garnish (optional)

Crushed Nuts – to garnish (optional)


Make a paste of everything listed in “To Grind” ingredients with very little water (as little as needed). Make them coarse, if you like the

bite of nuts when you drink thandai, but if you are making it for kids, it is better, you make it into a fine paste.

Now, the above paste can be stored in refrigerator for almost a year or more. The above measurements will make about 20 cups of thandai (I mean just the masala).

Keep the ground paste in referigerator before using.

To make the thandai, take one cup of chilled milk, 1 tsp of masala and desired amount of sugar.

Blend it well in a blender. You can mix it with spoon, but blending will give the best results.



Serve it in a nice tall glass topped by malai and may be some spirnkled nuts (if you like) and of course with some crushed ice or ice cubes.

H/T: MharoRajasthanRecipes

If you like this delicious thandai recipe try it at home and share this post with your family and friends.

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