Doodh Thandai Recipe by Vari Shah 225 days ago

Doodh Thandai
Milk, soaked for long time with spices and dry fruits, serves as a rich and aromatic drink. Its flavour brings out the natural sharpness of the ingredients.
    Preparation Method
  1. Soak almonds for 5-6 hours. Peel and keep aside.
  2. Separately soak the rose petals, pistachios and fennel seeds for 2 hours. Drain water. Keep aside.
  3. Dry grind melon seeds and peppercorns to a fine powder.
  4. To 1/4 litre of milk, add the drained almonds, rose petals, pistachios and fennel seeds. Liquidize the mixture. Add sugar. Blend thoroughly till it melts. Add rest of the milk, saffron paste and cardamom powder.
  5. Strain the mixture through a fine sieve. Mix well.
    Additional Note
  • To get a stronger taste and a good aroma the mixture should be strained only after 3-4 hours.




  1. Newbie - 0 PointsHas been a member for 9-10Years
    January 5, 2013  5:14 am by Neha Reply


    Jains' should not eat poppy seeds.

    • Intermediate - 438 PointsHas been a member for 9-10YearsEditor at Jain Rasoi
      January 5, 2013  10:02 am by Arihant Jain Reply

      Thank You so much for your feedback.
      Indeed Poppy seeds are not edible by Jains.
      We have removed it from the recipe.

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Serves : 10-12 glasses
Ready In : 15 Minutes
Level :
Tithi :
Tastes :
Cuisine :
  1. 1 1/2 litres milk
  2. 250 grams sugar
  3. 200 grams fennel seeds
  4. 150 grams almonds (mamro, preferably)
  5. 100 grams dried musk melon seeds (shelled)
  6. 100 grams rose petals (fresh or dried)
  7. 50 grams white peppercorns
  8. 25 pistachios
  9. 1 teaspoon cardamom powder
  10. 1 teaspoon saffron paste


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