Thandai by Trisha Rudra

As the temperatures soar, we look options for chilled beverages. And with Holi around, Thandai is no doubt the most popular of them doing rounds in most homes! Here’s a step by step guidance to make this yummilecious drink!


Trisha Rudra is a foodie fanatic, self-taught baker and home chef, ardent reader, photographer and enthusiastic traveler. In her words — “Armed with a Bachelor’s in Advertising and a Master’s degree in English Literature, I began working with content right from college, and spent over a decade in the field, until I quit the corporate world to pursue my passion. What began as simple cooking, turned into full-fledged blogging, and soon, a small home entrepreneurship, that is now my bread and butter.  I currently run a confectionery and food business from home called Trisha’s Kitchen Alchemy, and work every day with one of my biggest passions, food!




  • Full-fat milk – 4 cups (I used Amul Gold Tetra Pack and did NOT have to boil the milk)
  • Sugar – 1/4 cup (adjust sweetness)
  • Rosewater – 1 tsp
  • Water – 1 to 2 tbsp
  • Thandai Masala – 5 to 6 tbsp

For Thandai Masala you will need:

  • Almonds – 12 to 15
  • Pistachios – 2 to 3 tbsp, unsalted
  • Cashews – 2 tbsp
  • Melon seeds/Chaarmagaz – 2 tbsp
  • Black peppercorns – 4 to 5
  • Fennel seeds – 1/2 tsp
  • Cardamom pods – 3 to 4
  • Saffron – 1 tbsp
  • Nutmeg powder – 1/3 tsp
  • Poppy seeds – 2 tbsp




  1. Grind the nuts and spices together to form a semi-fine powder. Don’t worry if it’s a little coarse. 
  2. Once the Thandai masala is ready, level out 5 to 6 tbsp and store the rest in an air-tight container.
  3. Use a few tbsp of milk or water and make a smooth paste of the leveled out Thandai masala along with the sugar.
  4. In a blender, add the milk, half the saffron, rosewater and Thandai paste and blend well. 
  5. Pour out the Thandai into a large vessel and add the remaining saffron and let it chill for 5 to 7 hours or better yet, overnight. This will help to infuse the flavours better.
  6. Once chilled, pour into glasses, top with rose petals and some more saffron and serve. 


  • If using milk from packets, please boil it first and then use. 
  • You may add the thandai mixture into the milk while it’s boiling and let it cook.
  • You can also add Gulkand or rose petal preserve, but I find it too overpowering and skipped it. 
  • Instead of fresh rose petals, you may add dried rose petals for an enhanced flavour.

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