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A chilled glass of Indian thandai with saffron, pistachios, almonds, and a small dish of spices.

Indian Thandai

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A chilled Indian milk drink blended with almonds, pistachios, seeds, cardamom, saffron, and rose water.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 glasses
Course: Drinks
Cuisine: Indian
Calories: 245
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Nut and Spice Paste
  • 1/2 cup raw almonds
  • 1/4 cup shelled pistachios plus more to garnish
  • 2 tbsp poppy seeds
  • 2 tbsp melon seeds
  • 1 tbsp fennel seeds
  • 6 pieces green cardamom pods seeds removed
  • 1/2 tsp black peppercorns
  • 1/2 cup water for blending
Milk Base
  • 4 cups whole milk
  • 1/4 tsp saffron threads plus more to garnish
  • 1/3 cup granulated sugar
  • 2 tbsp rose water

Equipment

  • Blender
  • Small saucepan
  • Fine-mesh sieve
  • Mixing bowl
  • Pitcher

Method
 

Soak and Blend:
  1. Soak the almonds, pistachios, poppy seeds, melon seeds, fennel seeds, cardamom, and peppercorns in water for at least 2 hours.
  2. Drain and blend the soaked mixture with 1/2 cup fresh water until smooth. Strain through a fine-mesh sieve for a silkier drink.
Warm the Milk:
  1. Warm the milk, saffron, and sugar in a saucepan over medium-low heat until steaming but not boiling. Stir until the sugar dissolves.
  2. Whisk in the strained nut paste and simmer gently for 5 minutes. Remove from the heat and stir in rose water.
Chill and Serve:
  1. Cool the thandai, transfer it to a pitcher, and refrigerate for at least 2 hours.
  2. Stir well, pour into glasses, and garnish with pistachios and saffron threads.

Nutrition

Calories: 245kcalCarbohydrates: 26gProtein: 9gFat: 13gSaturated Fat: 4gCholesterol: 18mgSodium: 80mgFiber: 2gSugar: 22g

Notes

  • Soaking the nuts and seeds improves blending and gives the drink a smoother body.
  • Do not boil the milk vigorously after adding the nut paste.
  • Stir before each pour because the natural solids settle during chilling.