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Thandai is a super refreshing and delicious drink most commonly made and served during the spring season in India. It is a special beverage at many Holi parties around the spring summer season. It is made with grinding dry fruits on a stone mortar and pestle traditionally.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Drinks, Festival
Cuisine: Indian, Vegetarian
Keyword: Bevarage, Quick & Easy
Servings: 6 people


  • 25 gram cantaloupe seeds giri
  • 25 gram watermelon seeds tarbooje ki giri
  • 25 gram poppy seeds khus-khus
  • 25 gram almond badam
  • 5 gram white pepper dakhini mirch
  • 10 gram fennel seeds thin variety
  • 5-7 green cardomom choti elaichi
  • 10 gram dried rose petals
  • 100 ml kevra water
  • kg sugar
  • 500 ml water


  • Soak all ingredients separately overnight in Kevra water, except sugar.
  • Remove almond skin.
  • Now using a mortar & pestle, grind all ingredients into a fine paste. Grind little of all ingredients together rather than one ingredient at a time. This ensures a finer paste.
  • Keep the paste aside.
  • In a wok, add water & sugar. Boil till all sugar melts.
  • Add the paste slowly into it. Ensure no lumps are formed. Mix well.
  • Turn off gas once the sugar melts & just before reaches the stage of 1 thread syrup.
  • When cool, store in an air-tight container.
  • Serve in chilled milk. No need to add extra sugar in milk. Enjoy!
  • If kept refrigerated it will last for 7-10 days easily.