Refreshing Rose and Nut Thandai Recipe

Thandai is a traditional Indian drink that celebrates richness, fragrance, and cooling comfort. Infused with nuts, seeds, spices, and rose petals, this version is both nourishing and delightful—perfect for festive occasions or hot summer days.

Ingredients

• 15 cashews

• 15 almonds (soaked and peeled)

• 10 pistachios

• 2 whole walnuts

• 1 heaped spoon melon seeds

• 1 heaped spoon poppy seeds

• 1 heaped spoon fennel seeds

• 2 heaped spoons dried rose petals

• 4 green cardamoms

• 1 teaspoon black pepper

• ½ litre milk

• 2 pinches saffron strands

• Jaggery powder (as per taste)

• Water (to adjust consistency)

Method

Step 1: Soaking

• Combine cashews, almonds, pistachios, walnuts, melon seeds, poppy seeds, fennel seeds, rose petals, cardamoms, and pepper.

• Soak them in water for 5–6 hours.

Step 2: Preparing the Milk

• Boil the milk and add saffron strands.

• Allow it to cool, then refrigerate for a chilled base.

Step 3: Grinding the Masala

• Peel the soaked almonds.

• Transfer all soaked ingredients into a mixer jar.

• Grind into a smooth, aromatic paste.

Step 4: Mixing

• In a large bowl, add the ground paste.

• Pour in the chilled saffron milk.

• Sweeten with jaggery powder.

• Add a little water to adjust consistency—the thandai should be light, similar to buttermilk.

Step 5: Serving

• Pour into glasses, garnish with a few saffron strands or rose petals, and serve chilled.