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Thandai Sharbat Recipe | Kesar Badam Thandai

Thandai Sharbat Recipe to prepare a soothing chilled almond flavoured milk beverage that is seasoned with Indian spices to give it spiciness and special aroma.
Prep Time6 hrs
Cook Time25 mins
Total Time6 hrs 25 mins
Course: Beverage / Drink
Cuisine: Indian (North Indian)
Servings: 6 to 8
Author: Padma Veeranki


  • 1 litre Milk
  • 6 Tablespoons sugar
  • Few saffron strands
  • 1/2 teaspoon Rose water optional
  • For the paste:
  • 30 almonds
  • 10 cashew optional
  • 10 pistachios optional
  • 2 Tablespoons melon seeds
  • 1 Tablespoon poppy seeds
  • 3/4-1 Tablespoon fennel seeds
  • 1 Tablespoon black peppercorns
  • 4-5 green cardamom
  • For Garnish:
  • Few rose petals saffron strands & chopped nuts


  • Soak the ingredients under “For the paste” in water overnight or for 6-8 hours.
  • Strain the soaked mixture. Peel almonds and grind to a smooth paste with little water.
  • Boil milk to a point where it starts bubbling.
  • Take some milk in a separate bowl and add saffron to it.
  • Add the paste and sugar to the boiling milk.
  • Simmer for 5 minutes until it slightly thickens.
  • Add saffron infused milk.
  • Turn off the heat and add rose water.
  • Strain the milk or you could have as it is.
  • Pour the thandai in serving glasses.
  • Garnish & serve chilled.