How to Make Kesariya Thandai - Recipe on FirstCry Parenting

Kesariya Thandai

One of the must have drinks on the festive occasion of Holi is Thandai. It is a milk based summer drink, which can be enjoyed by kids and adults alike. An exotic mix of spices, saffron and nuts characterizes this drink. Not just Holi, it can be prepared throughout the hot summer months – it is a healthy drink and has a cooling effect on the body. Making your kid drink milk becomes easier with this drink.
Serves Preparation Time Cooking Time
6 People 15 Minutes 3-4 Hours(Soaking)


To Soak

  • ½ cup almonds
  • 2 tbsp cashew nuts
  • 1 tbsp poppy seeds
  • 2 tbsp Melon seeds
  • 1 tbsp fennel seeds
  • 6 Green Cardamoms
  • 1-2 tsp black pepper corn

Other Ingredients

  • 2 tbsp gulkand
  • 1 tsp rose water
  • ½ cup water
  • ¼ to ½ cup honey or sugar
  • 1.5 litre milk
  • A few strands of Saffron, soaked in a table spoon of milk
  • Slivered almonds and pistachios to serve


Step 1

Soak almonds in water for 3-4 hours. Soak rest of the ‘to-soak’ ingredients in a separate bowl with water that is just enough to cover them for 3-4 hours.

Step 2

Peel off the skin of the soaked almonds. Add them to a mixer grinder. Also, add the gulkand. Add the rest of the soaked ingredients. Add about ¼ cup of water and churn into a smooth paste.

Step 3

Using a muslin cloth, strain the paste to get spiced almond milk. Add the residue to the mixer jar again and using another ¼ cup of water, churn it and strain it again. You should have about ¾ to 1 cup of the spiced almond milk.

Step 4

Now add honey, soaked saffron and rose water to the milk, add the extracted spiced almond milk and give it a good stir.If you add sugar – stir to mix well till it dissolves.

Step 5

Keep it in the refrigerator until needed. To serve, pour the chilled Thandai into serving glasses. Garnish it with saffron strands, slivered almonds and pistachios. Enjoy!

Nutritional Information

Calories 298 K cal
Proteins 12.1 g
Total Fat 12.4 g
Total Carbohydrates 38.5 g
Cholesterol 21 mg
Sodium 101 mg
Potassium 299 mg
Tip: Rub the soaked saffron with a pinch of sugar in a small pestle and mortar to extract maximum color from the saffron.
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