Thursday, March 3, 2011

Thandai: Maha Shivaratri Special

Prep time: 20 minutes
Cooking time: Nil
Approx. 6 servings

Cold milk (whole milk) – 3 cups
Sugar – 1.5 cup
poppy seeds (khuskhus) – 1 tbsp
Almonds – 12
Saffron (kesar) – 10-12 strands
Aniseed (saunf) – 1 tbsp
Melon seeds (char magaz)  - 1 tbsp
Peppercorns (kali mirch whole) – 8
Cardamom powder (elaichi) – 1 tsp
Rose water - 1 tsp
Water – 3 cups


  • Soak almonds, melon seeds, aniseed, poppy seeds and peppercorns in half of the water for couple of hours.
  • Finely grind all the soaked ingredients, using little water.
  • Tie this paste in a muslin cloth and extract the juices as much as possible.
  • The extract is then mixed with milk, remaining water, sugar, saffron, cardamom powder and rose water.
  • Mix well few times.
  • Serve chilled.
Enjoy this soothing chilled drink on Maha Shivratri, Holi or any summer evening.


  1. Love it

    btw, bird nest ( is made up of about 58% soluable proteins...the highest amoung all food and even synetic protein powders

    it greatly increase tissue regeneration

  2. Thanks, Teresa!
    Have fun cooking...!

  3. what a beautiful color your Thandai has. never made this one myself.

  4. Thanks, Soma! Yes, I love the color too, and is very refreshing as well!