From   Tea Time

Prep: 1 hour

Cook: 25 minutes

Method: Easy

Course: Beverage

Type: Hawaiian

No Holi celebration is complete without thandai


  • Full cream milk 1½ Litre
  • Saffron a few strands
  • Sugar 1½ cups
  • Almonds, blanched and peeled 20 to 25
  • Cashewnuts, soaked 15 to 20
  • Pistachios, blanched and peeled 25 to 30
  • Melon seeds (magaz), soaked 3 tbsps
  • Poppy seeds (khuskhus), soaked 3 tbsps
  • Green cardamoms 8 to 10
  • Dried rose petals 20 to 25
  • Cinnamon powder ½ tsp
  • Black peppercorns 8 to 10


  • Boil milk in a non-stick pan. Add saffron and sugar, mix well and simmer.
  • Put almonds, cashewnuts, pistachios, melon seeds, poppy seeds, green cardamom pods, rose petals, cinnamon powder, black peppercorns and a little milk in a mixer jar and grind to a fine paste.
  • Add this paste to the simmering milk and mix well.  Cook over low heat for 3-4 minutes.
  • Take the pan off the heat and let it cool down to room temperature. Chill in the refrigerator.
  • Pour into serving glasses and serve chilled.