• ¾ tbsp melon seeds (char magaz) or pine nuts
  • ¾ tbsp white poppy seeds
  • 15g almonds, blanched
  • 15g pistachios
  • ½ tsp ground cardamom
  • 1 tsp fennel seeds
  • 6 black peppercorns
  • 750ml whole milk
  • 30g caster sugar
  • ½ tsp saffron strands, soaked in 2 tbsp warm milk for 1 hr
  • 1-2 tsp rosewater
  • 1 tsp dried rose petals (optional)


  • STEP 1

    Put the melon seeds or pine nuts, poppy seeds, almonds, pistachios, cardamom, fennel seeds and peppercorns in a small bowl. Pour over enough boiling water to submerge everything, then cover the bowl and leave it at room temperature to soften overnight.

  • STEP 2

    Pour the milk into a medium pan and add the spiced nut mixture along with the soaking water. Bring to a boil over a medium heat, stirring occasionally, then simmer over a low heat, uncovered, for 10 mins. Take the pan off the heat, stir in the sugar and saffron strands along with the milk they were soaked in.

  • STEP 3

    Leave to cool until lukewarm, then blitz using a blender until smooth. Strain the milk through a double-layer of muslin into a jug and add the rosewater to taste. Chill the thandai, then pour into small glasses and sprinkle over dried rose petals, if you like.

Goes well with


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