Uploaded March 2026 | Updated September 2026, 3 weeks ago
THE BEST THANDAI You’ll Ever Make! ❤️
No ready-made syrup. No powders.
Just real ingredients, soaked and blended into the creamiest, richest Thandai you’ll ever make. 10 minutes of effort, that’s it.✨
And since it's Holi, every BlendLab Pro order comes with a FREE ChopLab Lite, the best blender and the best chopper, at the best price. So get the most out of it 🥰
Wishing you all a very Happy Holi in advance. Play responsibly and celebrate with a chilled glass of this incredible Thandai. 💛
Full written recipe - Thandai
Prep time: 5 minutes (overnight soaking)
Process time: 5-10 minutes
Serves: 6-8 people
Ingredients:
ALMOND | बादाम 2 TBSP
PISTACHIO | पिस्ता 1.5 TBSP
MELON SEEDS | मगज़ 1 TBSP
POPPY SEEDS | खस खस 1 TBSP
FENNEL SEEDS | सौंफ 1/2 TBSP
BLACK PEPPERCORNS | साबुत काली मिर्च 1 TBSP
GREEN CARDAMOM | हरी इलायची 4 NOS.
DRY ROSE PETALS | गुलाब की पंखुड़ियां 1 TBSP
SAFFRON | केसर A PINCH
WATER | पानी AS REQUIRED
ROCK SUGAR | मिश्री 4 TBSP
GINGER POWDER | सोंठ पाउडर 1/2 TSP
NUTMEG | जयफल A PINCH (GRATED)
CHILLED MILK | ठंडा दूध 1 LITRE (ADDED GRADUALLY)
RABDI | रबड़ी 150 GRAMS
FRESH CURD | ताज़ा दही 100 GRAMS
Method:
Add almonds, pistachio, melon, poppy & fennel seeds, black peppercorns, green cardamom, dry rose petals & saffron into a bowl & add water to submerge all the ingredients completely, cover & let them soak for 5-6 hours or overnight (place the bowl in the fridge if soaking overnight).
Once soaked, add the mixture into a mixer jar along with the water, then add rock sugar, ginger powder, nutmeg & 250 ml of chilled milk, blend it into a fine mixture. Do not blend for a very long period of time, you need the mixture to remain cold.
Place a sieve over a large stock pot, keep a muslin cloth over it & add the blended mixture.
Stir & let the milk drain out through the cloth & sieve, then bring the corners together, twist & squeeze out all the remaining milk.
The thandai concentrate will be collected in the stock pot.
Collect & add the leftovers of the paste back into the mixer jar, add 250-300 ml of more chilled milk & blend it again & repeat the straining process, this will help to extract all the flavours from the nuts, seeds & spices.
Add this stage your basic thandai is ready, you can taste, adjust sweetness if required, chill & serve it but, this recipe also includes the addition of rabdi & fresh curd to enhance the texture & richness of the rabdi.
In a sieve add the rabdi, fresh curd and sieve them together into the thandai.
Then lastly, just add remaining milk & mix it well, then just using the sieve, add the mixture into the thandai, this will only take a few seconds.
You delicious, rich & creamy thandai is ready, do not add ice to chill it, instead just place it in the fridge for a while & then serve, you can also optionally garnish it with some saffron strands & slivered nuts.
Happy Holi to all of you! ❤️
THE BEST THANDAI You’ll Ever Make! ❤️
No ready-made syrup. No powders.
Just real ingredients, soaked and blended into the creamiest, richest Thandai you’ll ever make. 10 minutes of effort, that’s it.✨
And since it's Holi, every BlendLab Pro order comes with a FREE ChopLab Lite, the best blender and the best chopper, at the best price. So get the most out of it 🥰
Wishing you all a very Happy Holi in advance. Play responsibly and celebrate with a chilled glass of this incredible Thandai. 💛
Full written recipe - Thandai
Prep time: 5 minutes (overnight soaking)
Process time: 5-10 minutes
Serves: 6-8 people
Ingredients:
ALMOND | बादाम 2 TBSP
PISTACHIO | पिस्ता 1.5 TBSP
MELON SEEDS | मगज़ 1 TBSP
POPPY SEEDS | खस खस 1 TBSP
FENNEL SEEDS | सौंफ 1/2 TBSP
BLACK PEPPERCORNS | साबुत काली मिर्च 1 TBSP
GREEN CARDAMOM | हरी इलायची 4 NOS.
DRY ROSE PETALS | गुलाब की पंखुड़ियां 1 TBSP
SAFFRON | केसर A PINCH
WATER | पानी AS REQUIRED
ROCK SUGAR | मिश्री 4 TBSP
GINGER POWDER | सोंठ पाउडर 1/2 TSP
NUTMEG | जयफल A PINCH (GRATED)
CHILLED MILK | ठंडा दूध 1 LITRE (ADDED GRADUALLY)
RABDI | रबड़ी 150 GRAMS
FRESH CURD | ताज़ा दही 100 GRAMS
Method:
Add almonds, pistachio, melon, poppy & fennel seeds, black peppercorns, green cardamom, dry rose petals & saffron into a bowl & add water to submerge all the ingredients completely, cover & let them soak for 5-6 hours or overnight (place the bowl in the fridge if soaking overnight).
Once soaked, add the mixture into a mixer jar along with the water, then add rock sugar, ginger powder, nutmeg & 250 ml of chilled milk, blend it into a fine mixture. Do not blend for a very long period of time, you need the mixture to remain cold.
Place a sieve over a large stock pot, keep a muslin cloth over it & add the blended mixture.
Stir & let the milk drain out through the cloth & sieve, then bring the corners together, twist & squeeze out all the remaining milk.
The thandai concentrate will be collected in the stock pot.
Collect & add the leftovers of the paste back into the mixer jar, add 250-300 ml of more chilled milk & blend it again & repeat the straining process, this will help to extract all the flavours from the nuts, seeds & spices.
Add this stage your basic thandai is ready, you can taste, adjust sweetness if required, chill & serve it but, this recipe also includes the addition of rabdi & fresh curd to enhance the texture & richness of the rabdi.
In a sieve add the rabdi, fresh curd and sieve them together into the thandai.
Then lastly, just add remaining milk & mix it well, then just using the sieve, add the mixture into the thandai, this will only take a few seconds.
You delicious, rich & creamy thandai is ready, do not add ice to chill it, instead just place it in the fridge for a while & then serve, you can also optionally garnish it with some saffron strands & slivered nuts.
Happy Holi to all of you! ❤️
