IWP Spices Logo


30 min


½ teaspoon Saffron strands

¼ cup Warm milk


2 cups Half and Half (use regular milk)

1¾ cup Whole milk

¾ tablespoon Rosewater

1/4 cup sugar + 2 tablespoons (adjust according to taste)

½ cup Water (optional)


12 – Almonds

12 – Cashews

10 – Pistachios

¾ teaspoon IWP Black Pepper Powder (adjust according to taste)

10 – Cardamom Powder (or use 1½ teaspoons of Cardamom Powder)

1 teaspoon Poppy Seeds

1 teaspoon Fennel seeds (or use 1½ teaspoons of fennel seeds powder)

1 tablespoon Melon Seeds (chaar magaz)

½ teaspoon Cinnamon powder

½ teaspoon Nutmeg Powder

1¼ teaspoons Rose petal spread (gulkand)

How to prepare


Transfer Almonds, Cashews, Melon Seeds, cardamom seeds, Fennel Seeds, Pistachios, Poppy Seeds, and IWP Black Pepper powder to a motor and pestle.

Pound the spices to a fine powder. 

Add nutmeg powder and cinnamon. Mix to combine. Set aside.


Soak saffron in warm milk for 10 minutes. Set aside.

Meanwhile, combine milk + half-n-half in a large pot. 

Add sugar and whisk to combine. 

Stir in Thandai Powder. Whisk it well.

Stir in Rose petal jam or gulkand.

Bring the milk mixture to a boil. Keep whisking the thandai. Once the thandai comes to a full boil, take it off the flame. 

Allow the Thandai to sit for a while (an hour or more) so that it can soak in all the flavors. Stir in rose water and mix it well.

Strain the mixture through a sieve. Press the leftover gritty stuff with a spoon and allow the thandai to drain through the sieve.

Pour in saffron milk that we had prepared earlier in the recipe. Mix to combine. 

Cover the Thandai mix with a plastic cover. Refrigerate for 3-4 hours or overnight. 

Chilled thandai is ready to be served. Give it a good stir.

Pour in glasses. Garnish with slivered almonds, saffron strands, and serve chilled.

  • Image of THANDAI recipe
Shop Ingredients