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Kesariya thandai recipe

Kesariya thandai recipe homemade thandai syrup with step by step pictures.
Author Sharmilee J


For soaking

  • 2 tbsp almonds
  • 1 tbsp pistachio
  • 1 tbsp cashews
  • 1/2 tbsp poppy seeds
  • 1 tsp rose petals
  • 4 nos cardamom
  • 1/2 tsp pepper corns

For sugar syrup

  • 1/2 cup sugar
  • 1 cup water
  • 1/4 tsp rose essence
  • 1 tsp saffron

For preparing thandai:

  • 1 cup milk boiled,cooled& chilled
  • 2- 3 tbsp thandai syrup


  • Soak the items listed under 't o soak' for 2 hours.
  • Grind it to a fine paste.Set aside.To a sauce pan add sugar.
  • Add water to it.Let it boil until sugar dissolves completely.Soak saffron in hot water.
  • Add saffron water and nuts mixture to it.
  • Mix well.Cook for 7-12 mins.
  • It will start to thicken.Cook in low flame till it coats the back of the laddle like this.
  • Add rose essence, mix well and switch off.
  • To prepare thandai:
  • Add 2-3 tbsp thandai syrup, add 3/4 cup milk to it.Mix well and serve chilled.


  • The syrup can stay good for almost a month in refrigerator but I recommend not using more than 15 days as nuts are added.
  • Adjust syrup according to the sweetness you prefer.
  • Garnish with dried rose petals if you prefer.