Thandai (Indian Almond Drink)

Total Time
Prep 15 mins
Cook 0 mins

This is very easy to make and, oh so refreshing to drink. Note that there's a minimum 2-hour refrigeration time.

Ingredients Nutrition


  1. Soak sugar in 1/2 litre of the water used. Set aside.
  2. Soak remaining ingredients in 2 cups of remaining water. Set aside.
  3. Allow all soaked items to stand for at least 2 hours.
  4. Grind all soaked ingredients to a very fine paste. (not sugar) in a processor or blender.
  5. Place a double layer of cheesecloth or a coffee filter over/in a strainer and set over a large container/pitcher.
  6. Press through muslin with the back of a spoon, extracting as much liquid as possible.
  7. Add remaining water, a little at a time to extract more of the nut liquid.
  8. Pour back some of the extract and press, repress. Do this a number of times to extract as much flavour out of the nut paste as possible.
  9. Mix well. Chill for atleast 2 hours before serving. You may need to give the drink a stir before pouring.
  10. To serve, sprinkle some rose petals over each serving (optional).
  11. Note: Do not discard the nut paste - it is excellent used in making korma-type curries.


Most Helpful

I knew about almond drink, but I never prepared some! It's very easy and with these spices it's delicious as well.
The rose water addition makes of this oriental drink a dream!
Serve cold! It's a great alternative without alcohol!
Thanks Evelyn!

awalde November 28, 2011

Delish I really enjoyed this. I just should have known to cut the sugar in half for my taste. This is very sweet and I`m sure that the sugar gives it the body. I used rose water and did buy orange for the next time I make this. And I will make it again! This would be great in a bread pudding used as the milk for those that are lactose intolerant or for those that want a great added flavor to the pudding. Thanks Ev!

Rita~ November 11, 2006

You're right! Refreshing and super simple to make. My regret is that I didn't discover this earlier so I could have enjoyed it all summer. Thanks Evelyn! ***This recipe was reviewed for the game Zaar Tag***

Mimi Bobeck September 05, 2006

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