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Homemade Thandai Concentrate

Thandai means coolness in Hindi and is also a popular drink specially around the festival of Holi. Make your own Homemade Thandai Concentrate for a refreshing summer drink.
Prep Time6 hrs
Cook Time30 mins
Total Time6 hrs 30 mins
Course: Drinks
Cuisine: Indian
Keyword: cooling drinks, holi, homemade, summer drinks, thandai, thandai concentrate
Servings: 30 glasses
Author: Kanika Samra


  • Grinder/ blender and seive


  • 1/4 cup Almonds
  • 1/4 cup Cashews
  • 1/4 cup Chaar Magaz / Melon seeds
  • 1/4 cup Khus Khus Seeds / Poppy Seeds
  • 8 - 10 Elaichi/ Green Cardamom Pods Seeds removed from the pods.
  • 2 tbsp Saunf / Fennel seeds
  • 1 tbsp Kali Mirch / Black Pepper Crushed
  • 2 cups Sugar
  • 1 cup Water for sugar syrup
  • 8 - 10 strands Saffron Optional
  • 2 cups Water For soaking seeds and nuts overnight


  • Measure all ingredients into separate bowls and then soak the seeds and nuts — almonds, cashews, poppy seeds, magaz (muskmelon seeds) either overnight, if you have the time or use lukewarm to hot water and keep aside for a few minutes.
  • Once the temperature declines - when using the hot water method -and start removing almond skins to blanch almonds. Then add these blanched almondsto your food processor.
  • Add all the seeds, drainning all excess water and grind into a fine paste. Add water as needed if you have a difficult time getting the blades going.
  • Next, in a coffee grinder or a dry food processor jar, grind fennel seeds and cardamom pods.  You can choose to buy cardamom powder or make your own. 
  • Put a deep, heavy bottomed saucepan on the stove on medium high heat. Add sugar to it along with 1 cup of water and let it cook until 3/4ths of the sugar dissolves. Keep stirring to prevent sugar from caramelizing and burning. This mix will become a thick, granular syrup.
  • Add the paste made in step 3 along with the powder from step 4 and crushed black peppe to the sugar syrup. Mix in well and let it cook on low heat for a few minutes ~ 5. If you find it hard to stir, add additional water, only a 1/4 cup at a time.
  • After 5 minutes of stirring, turn off the heat and strain through a sieve into clean glass jar that is airtight when closed. For an indulgent thandai with some added colour, add Saffron while the mix is still warm. Let it cool down. When the jars are cool to touch, close and store in the fridge. These will easily last one month.
  • To drink, add one tablespoon of concentrate to a glass of chilled milk or make it with half water, half milk. Stir well and enjoy!