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15 min
8 h
8 h 15 min
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About this dish

This is a special drink prepared during Holi time. It's a mix of nuts seeds and spices that together are meant to have a cooling effect on the body.

  • 1/4 cup or 35g almonds (blanched)
  • 1 tbsp or 10g pistachios (optional)
  • 2 tbsp or 18g melon seeds or magaz
  • 1.5 tbsp or 15g white poppy seeds or khus khus
  • 1 tbsp rose petals
  • 1 tsp or 2g fennel seeds of saunf
  • 1 tsp or 2g black peppercorns
  • 4 pods green cardamom or choti elaichi
  • 1 pinch saffron
  • 500 ml milk or almond milk
  • 1/3 cup sugar
  • 1/2 cup or 125ml water for soaking
  • 1/4 cup blanched almonds
  • 1 tbsp pistachios or cashews
  • 2 tbsp pumpkin seeds or kurbiskern
  • 1.5 tbsp black poppy seeds or mohn
  • 1 tsp fennel seeds or fenchel samen
  • 1 tsp black peppercons
  • 4 green cardamom
  • 1 tbsp rose petals
  • 1 pinch saffron
  • 750 ml milk or almond milk
  • 1/4 cup or xg sugar
  • 1/2 cup water for soaking
  1. Soak all the ingredients (except the milk and sugar) in 1/2 cup of water overnight or at least 6 hours.
  2. Once the nuts, seeds and spices have softened, add them to a blender jar along with the soaking liquid. Add the sugar and a splash of almond milk. Blend to form a smooth paste.
  3. Add the rest of the almond milk pulse in the blender a few times till everything comes together.
  4. Strain the mix through a sieve or cheesecloth. Garnish with rose petals and serve chilled.

* Melon seeds - Also known as Magaz are used in Indian desserts or are soaked in water and ground to a fine paste to add creaminess to dishes. We found it rather challenging to find melon seeds in stores here in Berlin, so we tried a version of Thandai with pumpkin seeds that are commonly available here and although they differ in colour and are slightly different in taste they can be effectively used as a replacement for melon seeds that are typically used to prepare Thandai.

** White poppy seeds - are added to thicken and flavour dishes across India and are used in preparations like korma, for Bengali vegetable dishes like aloo posto or pnyaj posto and in drinks like Thandai, Milkshakes etc. We found it rather challenging to find white poppy seeds in Berlin supermarkets but the blue/black variant can easily be found here in the baking section of most supermarkets and although different in colour and slightly different in flavour makes a good supplement for the white poppy seeds we're using in this recipe.