Homemade Thandai/Thandai Syrup Recipe

Thandai is aromatic and flavorful. It is packed with cooling ingredients. It is a traditional Indian drink, especially popular during Holi, Mahashivratri, and the summer months. The name ‘Thandai’ itself means ‘cooling,’ as it is believed to have a naturally refreshing effect on the body.

This homemade Thandai syrup is a delightful blend of nuts, spices, and floral flavors. It's perfect for Holi celebrations, warm summer days, or simply as a refreshing treat. Unlike store-bought versions, this from-scratch recipe is fresher, more flavorful, and free from preservatives.

With Holi just around the corner, now is the perfect time to prepare a batch and celebrate the festivities! Plus, this homemade Thandai syrup isn’t just for drinks. You can also use it to create delicious fusion desserts like Thandai cake, Thandai kulfi, and more. Store it in the refrigerator for up to six months and enjoy its rich flavors whenever you like!

This summer give this recipe a try, I am sure everyone gonna just love this. Click here for Paan- Gulkand Thandai Recipe

Step by Step Instructions with Photos

Soak the Ingredients

1. In a bowl, soak almonds for 5-6 hours.
2. In a separate bowl, soak saffron in 2 tbsp water and set aside.
3. Soak munnaka in enough water until softened.

Prepare the Spice Blend

1. Combine fennel seeds, melon seeds, white poppy seeds, green cardamom, black peppercorns, and dried rose petals in a bowl.

2. Grind into a fine powder.
3. Soak this spice blend in enough water for 2 hours.

Make the Almond Paste:

1. Peel the soaked almonds.
2. Grind them into a fine paste using ½ - 1 cup water.
3. Transfer the almond paste to a large, wide pan.

Blend the Spice Mixture

• Grind the soaked spice mixture along with soaked munnaka into a smooth paste.
• Strain the paste through a fine sieve.
• Re-grind the residue with a little water and strain again.
• Repeat this process 2-3 times, using minimal water.

Cook the Syrup

1. Add the strained spice mixture to the almond paste.

2. Stir in sugar and saffron, mix well.

3. Turn on the heat and bring the mixture to a boil over medium heat, stirring frequently.

4. Once it starts boiling, reduce the heat to low. Let it simmer for 20-30 minutes until it reaches a thick syrup consistency.

Cool & Store

1. Turn off the heat and allow the syrup to cool completely.
2. Transfer it into a sterilized glass bottle and refrigerate for up to 6 months.

To Serve

1. Mix 2 tablespoons of Thandai syrup into a glass of chilled milk. Stir well and garnish with dried rose petals.
2. Serve chilled and enjoy!

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