Thandai is a cold drink prepared with a mixture of almonds, fennel seeds, magaztari seeds (watermelon kernel), rose petals, pepper, vetiver seeds, cardamom, saffron, PARAM FULL CREAM MILK, and sugar. Traditionally associated with festivals like Mahashivratri and Holi. Thandai is a chilled almond-flavored beverage and is terrific when the temperatures soar- It's tasty and cools you down.
Preparation Time: 15-20 minutes
Cooking Time: 20-30 minutes
Servings: 4


  • PARAM FULL CREAM MILK 1 1/2 liters
  • Almonds blanched and peeled 25 pcs

  • Cashewnuts soaked 20 pcs

  • Pistachios blanched and peeled 30 pcs

  • Melon seeds (magaz) soaked 3 tablespoons

  • Poppy seeds (khuskhus/posto) soaked 3 tablespoons

  • Saffron (Kesar) a few strands

  • Sugar 11/2 cups

  • Green cardamoms 8-10 pcs

  • Rose petals 20-25 pcs

  • Cinnamon 1 inch stick

  • Black peppercorns 8-10 pcs


  • Grind together almonds, cashew nuts, pistachios, melon seeds, and poppy seeds with a little PARAM FULL CREAM MILK to a fine paste

  • Bring PARAM FULL CREAM MILK to boil in a pan. Add saffron and mix   

  • Add sugar and simmer till the sugar melts

  • Grind green cardamoms, dried rose petals, cinnamon, and black peppercorns to a fine powder

  • Add the paste to the PARAM FULL CREAM MILK and mix well. Simmer for three to four minutes

  • Add the powdered masala to the PARAM FULL CREAM MILK and mix well.

  • Chill the Thandai and serve