Banarasi Thandai

Banarasi Thandai by Har Koi Cook


  • 5 gram green cardamom (Elaichi)
  • 5 gram cinnamon (Dal-chini)
  • 5 gram black pepper corns (kali mirch)
  • 10 gram kharbuj ka seeds (muskmelon seeds)(soaked in water overnight)
  • 10 gram watermelon seeds (dried and peeled) (soaked in water overnight)
  • 10 gram poppy-seeds(khus-khus) (soaked in water for 3-4 hours)
  • 10 gram chironji/charoli seeds (soaked in water overnight)
  • 10 gram makhana powder
  • 25 gram badam (almonds) (soaked in water overnight and peeled)
  • 25 gram kaju (cashew nuts) (soaked in water overnight)
  • 25 gram sauf (fennel seeds)
  • 25 gram pista (pistachio) (soaked in water overnight and peeled)
  • Petals of one rose (gulab ka patta)
  • Few strands of saffron (kesar)
  • 3 kamal gata seed’s (lotus seeds inner pulp)
  • 1/4 tsp kawra flower essence
  • 1 litre water
  • 1 kg sugar
  • Milk as per serving


  1. Make fine paste of badam, kaju, pista, chironji, muskmelon seeds, watermelon seeds and poppy seeds.
  2. Keep it aside.
  3. Now make fine powder of elaichi, cinnamon, black-peppercorns and fennel seeds.Mix ready for making fine powder - HKC
  4. Keep it aside.
  5. Now grind rose petals well and keep it aside.
  6. Now mix sugar with water in a deep pan or kadhai.
  7. And boil it on low-medium heat till it changes it’s colour/color.
  8. Then let it cool a bit then add saffron strands to it and mix well.
  9. Then add prepared paste and powder little by little.
  10. Mix it properly and add makhana powder to it.
  11. Then add rose paste, kawra essence and kotus seeds pulp to it .
  12. Mix well.
  13. If you like you can drain the prepared mix.
  14. Now store it in a bottle till one week in fridge, Thandai mix is ready.

For serving:

  1. Take a glass and fill it 1/3 with the thandai mix and rest of with milk (boiled and brought cooled).
  2. Mix everything well and Serve.

Khud Khao, Sabko Khilao 😀


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