Doodh thandai

Share Button


FullSizeRender (1)


Preparation time : 10 minutes + six hours of soaking the nuts
Cooking time      : nil
Serves                : 4 members


A North Indian version of the South Indian masala paal ( masala milk ). Doodh thandai, which is made mostly during ravrathiri and holi festivals in the state of Rajasthan and utter Pradesh. The kick of pepper and the pale white colour is the only difference in this doodh thandai from the South Indian masala paal. Well the doodh thandai is served cold and masala paal hot. I hate to have any drink made with milk. Crazy breed me never has tea or coffee too. My children also fall into the same slot but my boy loves to have milk shakes. I served this doodh thandai to him and he loved it.


Milk1 and 1/2 litters
Sugar250 grams
Fennel seeds200 grams
Almonds150 grams
Cucumber seeds100 grams
Dried rose Patel's100 grams
White pepper50 grams
Pistachios25 grams
Cardamom powder1 teaspoon
Saffron1 teaspoon
Sugarto taste


  • Soak the almonds in water for six hours and peel the skin. Keep aside. Soak pistachios, dried rose petals and fennel seeds separately in water for two hours. Strain and keep aside.
  • Dry roast cucumber seeds and white pepper for two minutes. Remove and cool completely. Then powder together to a smooth powder.
  • Grind soaked fennel seeds, almonds, sugar and rose Patel’s with 1/4 litters of milk to a smooth paste. Place in the refrigerator for one hour.
  • Mix in the remaining milk, cardamom powder and powdered cucumber seeds + white pepper. Mix well and Strain. Add saffron. Place in the refrigerator and serve chilled.