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Homemade Thandai Syrup

Thandai’,  a flavourful, nutritious beverage popular during Holi and Shivrathri celebrations in North India.

Made with a combination of nuts, seeds and few Indian spices, it has natural cooling properties hence fondly relished in the summer months across households and restaurants.

How to make Thandai Syrup at home?

Although various brands of thandai syrup are available in the market, making it at home brings its own benefit. You have the choice of making it healthier with good quality nuts and spices. You can adjust the flavour and sweetness as per your taste. More importantly you can make it chemical preservative-free.

Also, Homemade Thandai Syrup can be used as the base flavour for many Indian sweets, baked goods and fusion puddings or desserts. During thandai season, people fondly savour thandai cakes, thandai kulfi, thandai cheesecakes, thandai icecreams, thandai laddos and more.

Here’s the recipe of ‘Homemade Thandai Syrup’ in a simple format.. The given recipe yields approx. 900 g and stays good for about 6 months when refrigerated.

Thandai Milk sans any garnish as a part of Shivrathri bhog


  • Badam – ½ cup
  • Pista – ¼ cup
  • Saunf/Fennel Seeds – ¼ cup
  • Khus khus/Poppy Seeds – ¼ cup
  • Magaz/Melon Seeds – ¼ cup
  • Elaichi/Cardamom – 15 nos
  • Black Pepper Corns – 2 tbsp
  • Gulkhand – ¼ cup Or Dried Rose Petals – ½ cup
  • Kesar/Saffron Strands – a big pinch
  • Nutmeg Powder – ¼ tsp
  • Sugar – 2 ½ cups
  • Water – 2 cups


  • Soak badam, pista, saunf, khus khus, melon seeds, pepper and elaichi in water overnight.
  • Half an hour before grinding, soak kesar in little bit of water.
  • Grind the soaked ingredients along with gulkhand into a fine paste. Use the soaked water while grinding.
  • In a thick bottomed kadai add sugar, water, grounded paste and nutmeg powder.
  • Let it boil and keep stirring in between. Keep the flame low to medium.
  • After 10 to 15 mins, you can check the colour of the mix getting darker.
  • Keep stirring until it becomes thick and you could see a thick layer forming at the back of the ladle.
  • Remove from heat. Let it cool completely.
  • Store it in clean, dry jar and keep it refrigerated till use.
  • For making Thandai milk, mix 2 tbsp of thandai syrup to 1 glass of hot/cold milk. Stir well. Garnish with saffron or rose petals.
  • Relish this delectable drink with your loved ones.


  • You can substitute Gulkhand with dried rose petals. Just double up the quantity than gulkhand in this recipe.
  • Gulkhand is nothing but a rose petal jam. It’s easily available in the market or can be prepared at home too.
  • You can also add cashews to enhance the taste.
  • Homemade Thandai Syrup can be used as the base flavour for many Indian sweets, baked goods and fusion puddings or desserts.

Happy Cooking!

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