Thandai-desi dry fruit beverage

Thandai-desi dry fruit beverage is a cool drink for a hot spring summer.It has both the goodness of milk and dry fruits.Also, has a great flavor due to a dash of spices.You will find it across the gullies of Banaras as Bhole bhandari’s Lord Shiva’s prasad. People drink it with both with and without ‘bhaang’.Bhaang is a mix of leaves which cause mild intoxication.

Here is a recipe of Thandai,which you can easily make at home.

No bhaang and yet gives you the same feel of Banaras.

Importance of Thandai and Spring festivals

India is a land of festivals and each festival comes with new flavor. 

People love to drink thandai during the festival of Maha shivratri and Holi which are celebrated in Feb-March each year.

At this time weather changes from winter to spring.Days are getting hotter, longer and nights shorter & warmer.

Mahashivratri marks the marriage of Lord Shiva and Goddess Parvati, as per Hindu mythology.

Holi, the festival of colors in March is associated with Lord Krishna and Radha Rani .It is celebrated with grand fervor across India especially in Brindavan,Barsana and Mathura in UP.

Ditch the commercial cola and enjoy Thandai Desi style!

Scroll below to read the recipe of Thandai-desi dry fruit beverage

Thandai-desi dry fruit beverage

Thandai-desi dry fruit beverage


    Thandai spice mix:
  • 1 tbsp ‘saunf’ or fennel seeds
  • 1 tbsp ‘khuskhus’ or poppy seeds (optional)
  • 1 piece ‘dalchini’ or cinnamon
  • 1 tsp ‘jaiphal’ or nutmeg powder
  • 8-10 white peppercorns (optional)
  • 1 tsp elaichi powder or cardamom powder
    Thandai paste
  • ½ cup almonds (Soaked overnight or in hot water for 2 hours.Peeled)
  • ½ cup cashews
  • ¼ cup pistachios
  • ¼ cup milk
  • ¼ cup rose water (optional)
    Thandai base
  • 1½ ltr milk
  • 8-10 strands of ‘kesar’ or saffron
  • Sugar as per taste


  1. Soak almonds overnight or in hot water for 4-5 hours.Peel the skin.
  2. Soak the remaining dry fruits in water for 2 hours.
  3. Grind the dry fruits with rose water,milk/water to form a fine paste and sieve it.
  4. Grind the spices for the thandai mix.Add to the dry fruit mix.
  5. Mix all thandai ingredients.
  6. Boil milk and reduce it to half.
  7. Add saffron and sugar.
  8. Allow it to cool until it comes at room temperature.
  9. Add the thandai mix to the milk.
  10. Allow it to cool in the fridge for 2-3 hours.
  11. You may strain the thandai before serving it.

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