Thandai (Almond Drink) Recipe by Manjula

Today I will be making thandai. Thandai is very refreshing spicy cold drink with lot of aromatic flavors. Main ingredients are almonds, milk and sugar with some other spices. Traditionally thandai is served during the Indian holiday Holi. Holi is a celebration of harvest. This recipe will serve 4. We need, 1/2 cup of almonds 4 tablespoons of sugar 2 tablespoons of poppy seeds (khas khas) 1 tablespoon of fennel seeds (saunf) 1.5 teaspoons of black pepper 4 whole green cardamom (elaichi) 2 tablespoons of rose water About 2 cups of water And about 1.5 cups of milk. This is a very simple and easy recipe. First you soak the almonds and take off the skin. And blend it into the fine paste. Then all the dry spices we grind it very fine. And mix it with milk, sugar and water. I already have soaked the almonds for about 6 hours. And peeled off the skin. And now we are going to blend this into the paste. And we will put just very little water. If you put too much water at a time it’s hard to make the paste. Now almonds are ready, they are blended. It will takes usually between 1-2 minutes. And add the water slowly in between as it is needed. Now we are going to grind the dry spices into the very fine powder. So poppy seeds. Fennel seeds Black pepper And cardamoms. Spices are done. And we are going to put them with almond paste and blend it together. I will add these spices to almond paste. And blend it again. We will need to add some more water. And add some more water and then we are going to strain this. Now I am going to strain this using the strainer with fine mesh. Now we are going to blend this mash one more time. We are going to use the remaining water. And this time we will add sugar also. We are going to strain this again. Now we are going to add the milk. And rose water. Mix it. This smells so good it has a very sweet smell of rose water and fennel seed. And I am going to serve these over the crushed ice. Thandai is ready. It smells really good. Very sweet aroma of rose water and fennel seeds. Black pepper gives a very good kick to the taste. I will be making this for upcoming Holi festival. I hope you will like this recipe and make for Holi. I will see you again with a new recipe. Thank you.

62 Replies to “Thandai (Almond Drink) Recipe by Manjula”

  1. hi manjula i have some ramaning dough from a home made pizz do u know what i coud do with it p.s love ur show 🙂

  2. This looks easy, however to cut the corners and make this on the spur of the moment, is it possible to use the dry almonds, rather than soaking it over night?

    Btw, aunty, you rock, my mouth is already watering to drink this.

    Thnx and happy holi.

  3. Very rich, but healthful drink.

    I'm old enough to want to be your sister. Then I could come to your house, you come to mine, and we could cook for each other's families. Except everyone would want only YOU to cook!

  4. saffron/kum-kum flower strands will be great, I like to put red rose pedals the time I did this video I did not have.

  5. Thank you very much for your great recipe!
    How long does this keep well in a fridge?
    If I would like to serve this for a house party, can I make this a day or two in advance??
    Thank you.

  6. Manjula Ji,

    The milk – is it boiled or raw ?. Here in Dubai, poppy seeds are not allowed to be sold in the market nor we can get it from India . Can I replace it with something else? – thanks

  7. Thank you for sharing this wonderful recipe. I loved it, however it was slightly too peppery for my taste. I tried putting a pinch of pepper instead of 1 1/2 teaspoon. It worked great! Thank you again

  8. Namaste Manjula Aunty. Thank you for this wonderful recipe. i am going to surely try it. I love watching your recipe videos.
    Please could you tell me which exact brand of mixer/grinder u have used in your video for grinding the spices into such a fine powder? i have a blender, but it doesnt grind into a fine powder. i wnat to buy the same like yours, so it will be easy to cook various dishes.
    Thanks a lot in advance!

  9. Manjula Ji,
    I have just got married and have tried your recipes at home.
    I have just one line for you…

  10. i have tired out the thandai recipe and it came out awesommmmmmmeeee..
    I am sooo i make and keep it in the fridge..its a good way to get my husband to drink milk and badaam..thank you again Manjula Ji

  11. Thanks for your reply Aunty. I have one coffee grinder which didnt work nicely for spices, thats why i was asking details about your specific grinder. its small and compact too, which is one more feature i liked about it. Looks like it would work great for small amounts of spices too.
    please let me know, Thanks!

  12. what grinder did u use for the almond paste and the dry spices as mine just stopped working while grinding the vadas for dahi vada. 'thanks

  13. My husband tried to take the glass from your hand, and we were so sad it was only a computer screen.

  14. Yes it is but it will make u sleep big time. So cool we call it "Surdaee" meaning Cool thing as the name equalent to Thandaee.

  15. Wow, so many different versions of this! I do it with almonds and pumpkin seeds, but I'm really curious how it will be with poppy seeds. The re-blending is a good idea, I'll try that too.

  16. mam. i made it just now and i put only 1 and half spoon of black pepper just like you said. but it became very spicy. any suggestions?

  17. i love this juice but we don't add milk. khashkhash badam and black peper grind em and add water at the end and drink

  18. I am sure in some years Holi will start to calibrate in every country just for this Thandai 🙂 thanks for such a amazing tutorial.

  19. That doesn't look like poppyseed. You called is "cascas"??? Can I use regular poppyseed (the blackish-blue variety)? Also, Great Channel! Thank you.

  20. I think she uses magic bullet to grind her spices… is avlaible at walmart with different attachments for 40 dollars …hope this information helps

  21. aunty gee thanks a lot for the above video.compliments from pakistan.happy holi and we do drink this through out summer

  22. Hi adi tya. I'm not Manjula but I imagine you could store this in the fridge either in a jug which will require stirring before serving or a mason jar with a secure lid which you can shake before serving.

  23. U make very gr8 job.. i regularly watch ur reciepes.. just Wanna ask..which type of mixer used in this reciepe for grinding the spices..

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