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Thandai Concentrate and Thandai Masala Powder Recipe for Holi and Summers
Prep Time10 mins
Cook Time1 min
Nuts Soaking Time for Concentrate5 hrs
Course: Beverage
Cuisine: Indian, North Indian
Keyword: Recipes for Holi
Author: Swati


  • ½ Cup Almonds
  • ½ Cup Cashew Nuts/Pistachios
  • ¼ tbsp Melon Seeds
  • 2-3 tbsp Poppy Seeds
  • ¼ Cup Saffron Strands
  • 2-3 tbsp Fennel Seeds
  • 1½-2 tbsp Black Peppercorns
  • 10-15 Green Cardamoms
  • 2 tbsp Dried Rose Petals(Edible) (optional) or Fresh Petals(Edible)
  • 2 tbsp Gulkand/Rose Petal Jam(optional)

For Thandai Concentrate

  • 2-3 Cups Jaggery Powder/Raw Cane Sugar or any Sugar


To make Thandai Concentrate

  • Soak Almonds 3-4 hrs before making Thandai and then peel.
  • Or you can soak almonds in warm water or microwave, this softens the peel and it comes out easily.
  • Soak cashews, poppy seeds, green cardamom seeds, melon seeds in water 2-3 hrs before making Thandai.
  • Drain water from the spices .
  • Transfer all the ingredients to a grinder. Add about ½ Cup water.
  • Grind to a fine paste.
  • In a pan add water and jaggery and keep it for boiling. Once the water starts boiling, add paste. Mix well and cook the mixture on low heat.
  • Cook till the mixture starts getting thick. If you want to store thandai for about a month, cook it till one thread consistency.
  • Also, add a pinch of citric acid/sodium benzoate for longer shelf life.
  • Once done, cool completely , transfer in glass bottle, close the cap tightly and refrigerate.
  • I like to store the concentrate without sieving. You can filter Thandai concentrate using a muslin cloth and strainer.

To make Thandai Masala Powder

  • Add all the nuts, spices and saffron strand in a mixer/grinder. Grind to a fine powder. You can grind nuts first then spices.
  • Store in a air tight jar.

Make Chilled Thandai Drink from Thandai Concentrate(one glass)

  • Take about ¾ glass of Chilled milk.
  • Add about ¼ or 2 tbsp of Thandai Concentrate and mix well.

Make Chilled Thandai Drink from Thandai Masala Powder(2 glasses)

  • In a pan take about 2 cups if milk boil on medium heat.
  • Add about 2-3 tbsp of Thandai Masala Powder and gulkand/rose petal jam. and jaggery/sugar to taste. Mix well.
  • Cook on medium flame till milk comes to boil.
  • Once done. Cool down the mixture, sieve if required.
  • Chill before serving.


You can skip gulkand and rose petals and add 1 tsp of rose essence or rose water. 
Incase melon seeds are not available add more cashew nuts. Or. to add more melon seeds to replace cashew nuts.
Use plant based milk(Almond/Soy milk) for vegan friendly thandai.
Gulkand has honey, replace it with rose petals.