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A delicious Indian Milkshake blended and made from milk, nuts and spices.
Prep Time10 mins
Cook Time30 mins
Total Time2 hrs 40 mins
Course: Bachelor Recipes, Drink, Festival Cooking, Kid-Friendly
Cuisine: Indian, North Indian
Servings: 4 glasses


The Milk:

  • 6 cups Milk 6%
  • cup ┬╝sugar
  • a few strands of saffron

For the Thandai Mixture:

  • ┬╝ cup almonds
  • 2 tbsp khus khus/poppy seeds
  • 1 tbsp saunf/fennel seeds
  • 1/2 tsp elaichi/ green cardamom powder


  • In a thick bottomed pan heat the milk stirring occasionally. Take care the milk should not burn. You can drop a small ceramic plate this helps in preventing the burnt smell to the milk. Now that does not mean you should stop occasionally stirring the milk.
  • As the milk is thickening make a fine powder of the almonds, khus khus, fennel seeds and cardamom. Set aside.
  • Once the milk thickens and reduces to about 4 cups tip in the sugar and stir well. The milk will become a bit watery but that is okay, continue heating it to reduce to 4 cups.
  • Add the saffron. Mix well.
  • Add the Thandai powder blend it.
  • Cool and refrigerate for minimum 2 hours.
  • You can strain the milk if you wish but I prefer not to.
  • Pour into glasses and serve.