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3.58 from 7 votes

How to make Thandai, Kesariya Thandai

How to make kesar Badam Thandai
Prep Time20 mins
Total Time20 mins
Course: Beverages /drinks, Festive Recipe
Cuisine: North Indian Cuisine
Keyword: Holi, kesariya, Thandai
Servings: 6
Author: anjanaskc


  • 1.5 liter Whole Milk / Doodh ( Full Cream)
  • 30 Almonds / Badam
  • 20 Pistachio / Pista
  • 2 tbsp Fennel Seeds / Saunf
  • 2 tbsp Peppercorns / Sabut Kali Mirch
  • 2 tbsp Green Cardamom / Hari Elaichi
  • 2 tsp Poppy seeds /khaskhas (optional)
  • 2 tbsp Gulkand/Rose petal preserve
  • Saffron / Kesar few strands (soaked in milk)
  • 1 cup Sugar / Chini (or according to taste)
  • 1 tin Cream Nestle ( Optional )


  • Soak almonds, pista, and poppy seeds in a bowl with 1/2 cup water for 2 hours
  • Soak black peppers, fennel seeds and cardamom in seperate bowl. for 2-3 hours
  • Boil the milk,add sugar and saffron and let it cool down completly then chill it.
  • Grind black peppers,fennel and cardamom in the mixer,(make a fine paste) using 1 cup of water,then add 1 cup of milk and strain through a muslin cloth or with a fine strainer.through away the residue and keep the stained juice.
  • Now grind the almond, pista, poppy seeds and gul kand in the mixer using 1 cup of milk,and keep aside.
  • Take chilled milk in a big bowl,add both the juices (almond paste and pepper, fennel juice)and cream.
  • Mix well, add ice cubes and serve chilled.


1-if you want to reduce the amount of nuts then substitute them with melon seeds and  add few nuts only.
2-you can add 3 tbls of rose water instead of saffron and make gulab thandai.