• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Fasting Recipes
  • Eid Specials
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Indian Beverages » Thandai Syrup

    Published: Mar 17, 2021 | Last Updated On: Feb 22, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Thandai Syrup

    73 shares
    Jump to Recipe

    Make Thandai Syrup at home and store it for up to 6 months to make Holi special Thandai in minutes. It is easy, flavorful, and can be used in other desserts. Here is how to make it (vegan, gluten-free).

    Here are some Thandai flavored recipes that you may like – Thandai Shahi Tukra, Thandai Rabdi, Thandai Kheer, and Thandai Phirni.

    Thandai syrup kept in a glass server.
    Jump to:
    • About Thandai Syrup
    • Ingredients
    • How To Make Thandai Syrup
    • Usage Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Thandai Syrup

    Thandai Syrup is a versatile Indian syrup made using nuts, seeds, and spices. It is used to make Thandai, North India’s famous Holi and Shivratri beverage.

    It is a very quick and efficient method to make Thandai.

    This syrup comes together quickly, and you can make an Instant glass of Thandai by mixing a few tablespoons of it in milk.

    To make this syrup, nuts, and seeds are soaked in water for 5 to 6 hours, ground with gulkand (rose jam), and then cooked with sugar for 15 to 20 minutes.

    Not only Thandai, but this syrup can also add flavor to your Indian or fusion desserts.

    You can add it to kheer, rabdi, kulfi, mousse, etc., to give them a Holi twist.

    Nowadays, Thandai syrup is readily available in the market, but there is nothing like homemade.

    Why? Because homemade syrup is made using high-quality ingredients and is free of preservatives and artificial colors. It is also much more economical to make it at home.

    This recipe is vegan and gluten-free and can be easily doubled or tripled.

    Ingredients

    Thandai syrup ingredients 1
    Thandai syrup ingredients 2

    Nuts – Almonds and cashew nuts are typically used to make this syrup.

    Seeds – You will need melon seeds (magaj), white poppy seeds (posta dana), and fennel seeds (saunf). If poppy seeds are not available, skip adding them.

    Whole Spices – You will need green cardamom (hair elaichi) and black peppercorns (kali mirch).

    Saffron – It adds a nice hint of color and a lovely flavor.

    Gulkand (Rose Jam) – It gives a nice refreshing taste to this syrup.

    Sugar – Sugar sweetens the syrup and is a preservative in this recipe.

    How To Make Thandai Syrup

    Soak

    • 10-12 whole almonds
    • 10-12 whole cashew nuts
    • 25-30 whole black peppercorns
    • 10-12 whole raisins
    • 10-12 whole green cardamom
    • 1 teaspoon melon seeds
    • 1 teaspoon white poppy seeds
    • 1 teaspoon fennel seeds
    • pinch of saffron strands

    in ½ cup water for 5-6 hours.

    Nuts, seeds and spices soaked in water.
    Soaked ingredients.

    Add the soaked ingredients to the small jar of a blender along with the leftover water and 1 tablespoon gulkand and blend to make a smooth paste. Keep aside.

    Soaked ingredients added to a blender along with gulkand.
    Smooth paste made.

    Add 1 cup sugar and ½ cup water to a pan and heat it over medium heat until the sugar dissolves.

    Stir frequently while cooking.

    Sugar and water added to a pan.
    Sugar dissolved.

    Reduce the heat to low.

    Once the sugar is melted, add the paste we made earlier to the pan and cook for 15-20 minutes until the mixture becomes sticky.

    Stir frequently while cooking.

    Paste added to the pan.

    Remove the pan from heat and let the mixture cool down.

    Pour it into a glass bottle and refrigerate for up to 6 months. Use as desired.

    To make Thandai, add 2 tablespoon of syrup to a glass full of chilled milk and stir well. Garnish with rose petals and serve chilled.

    Ready thandai syrup.

    Usage Suggestions

    Use it to make Thandai.

    You can use the syrup to flavor Indian desserts such as kheer, rabdi, shahi tukda, etc., or use it to top ice creams, kulfi, milkshakes, or lassi.

    You can also use it to flavor continental desserts such as cheesecake, banana bread, muffins, etc.

    Storage Suggestions

    Transfer the cooled Thandai syrup to a glass bottle and refrigerate for 5-6 months.

    Use a clean and dry spoon whenever you remove the syrup from the bottle. Also, close the lid tightly after every use.

    You Might Also Like

    • Shrikhand is a popular Indian dessert made using yogurt flavored with ground cardamom and sugar. Make it by thickening plain yogurt or take a shortcut and make it using Greek yogurt, the choice is yours!
      Shrikhand
    • This Kesar Malai Peda is a traditional Indian sweet which is made using milk solids and flavorings. It is a great sweet to prepare for festivals like Diwali, Holi, or Rakshabandhan. Check out my easy recipe to make it from scratch.
      Peda
    • Paneer Kheer is an Indian dessert made using crumbled fresh paneer or chenna. It is easy to make and tastes delicious and is even perfect to serve for your functions and special occasions. Here is how to make it.
      Paneer Kheer
    • Basundi is a traditional Indian dessert famous in Maharashtra, Gujarat, and some parts of Karnataka. It is basically thickened milk flavored with nutmeg, cardamom, and saffron. Serve it on its own or with poori for a delicious treat.
      Basundi Sweet (Traditional + Instant)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Prepare this Thandai syrup at home and store to make Holi special Thandai in minutes. It is easy, full of flavour and can be used in other desserts too. Here is how to make it.

    Thandai Syrup Recipe

    Make Thandai syrup at home and store it for up to 6 months to make Holi special Thandai in minutes. It is easy, full of flavor, and can be used in other desserts too. Here is how to make it.
    5 from 1 vote
    Print Pin Rate
    Course: Beverage
    Cuisine: Indian
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 10 people
    Calories: 104kcal
    Author: Neha Mathur

    Ingredients 

    • 10-12 whole almonds
    • 10-12 whole cashews
    • 25-30 whole black peppercorns
    • 10-12 whole raisins
    • 10-12 whole green cardamoms
    • 1 teaspoon melon seeds
    • 1 teaspoon white poppy seeds
    • 1 teaspoon fennel seeds
    • 1 pinch saffron
    • 1 tablespoon gulkand (rose jam)
    • 1 cup sugar
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    • Soak almonds, cashew nuts, black peppercorns, raisins, green cardamoms, melon seeds, poppy seeds, fennel seeds, and saffron in ½ cup water for 5-6 hours.
    • Add the soaked ingredients to the small jar of a blender along with the leftover water and gulkand and blend to make a smooth paste. Keep aside.
    • Add sugar and ½ cup water to a pan and heat it on medium heat until the sugar is dissolved. Stir frequently while cooking.
    • Reduce the heat to low.
    • Once the sugar is melted, add the paste we made earlier to the pan and cook for 15-20 minutes until the mixture becomes sticky. Stir frequently while cooking.
    • Remove the pan from heat and let the mixture cool down. Pour it into a glass bottle and refrigerate for up to 6 months. Use as desired.
    • To make Thandai, add 2 tablespoons of syrup to a glass full of chilled milk and stir well. Garnish with rose petals and serve chilled.

    Video

    https://www.youtube.com/watch?v=IPDVCUG7-N8

    Notes

    Skip an ingredient or two if it’s not readily available.
    Use a clean and dry spoon whenever you remove the syrup from the bottle. Also, close the lid tightly after every use.
    This recipe will give you approximately 1 cup of syrup, which is good to make 12-15 glasses of Thandai. You can scale the recipe up or down as per your requirement.

    Nutrition

    Calories: 104kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 56mg | Fiber: 1g | Sugar: 21g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Indian Beverage Recipes

    • Sambaram (Morum Vellam) is Kerala-style spicy buttermilk made with yogurt, curry leaves, green chilies, and ginger. It is popularly served during Onam Sadhya with the festive spread (vegetarian, gluten-free).
      Sambaram (Morum Vellam, Kerala Style Buttermilk)
    • Kahwa is a Kashmiri tea flavored with cinnamon, cardamom, and saffron. It is a great drink to sip on cold winter days but can be had throughout the year. Here is how to make it at home.
      Kashmiri Kahwa Tea
    • Paan Shots is a refreshing drink made using fresh betel leaves, aromatic gulkand (rose jam), and creamy vanilla ice cream. Try my easy recipe here.
      Paan Shots
    • Lemongrass Chai (Indian Lemongrass Milk Tea) is Indian milk tea infused with lemongrass. It has a refreshing lemony taste and helps uplift the mood and calm down the body. Make it using my easy recipe (vegetarian, gluten-free).
      Lemongrass Chai (Indian Lemongrass Milk Tea)

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Best Fasting Recipes

    • Badam Panjiri (Almond Panjiri) is a North Indian sweet dish prepared with almond flour, ghee, powdered sugar, and nuts. It is a slight variation of the classic panjiri that is made using wholewheat flour. Make it using my easy recipe (vegetarian, gluten-free).
      Badam Panjiri
    • Roasted Makhana is an instant snack that can be served any time of the day whenever hunger strikes. Here is how to make these at home (vegetarian, gluten-free).
      Roasted Phool Makhana (5+ Flavors)
    • Badam Sharbat (Almond Sharbat) is a refreshing Indian beverage made using almonds, sugar, and saffron strands. Make it this summer to beat the heat!
      Badam Sharbat (Almond Sharbat)
    • Dates Milkshake (Khajoor Milkshake) is a delicious and nutritious drink that can be enjoyed by people of all ages. It is made with milk, seedless dates, and a few other healthy ingredients, and is a great way to get your daily dose of calcium and other essential nutrients.
      Dates Milkshake (Khajoor Milkshake)
    • Mango Basundi is a delicious twist on the classic Basundi recipe. Make this Indian sweet using fresh or frozen mangoes for a yummy treat.
      Mango Basundi
    • Pineapple Basundi is a delicious fruity twist on the classic basundi recipe. Serve it for festivals and special occasions. Here is how to make it.
      Pineapple Basundi

    Eid Specials

    • Sheer Khurma or Sheer Korma is a traditional Indian dessert that is a must-make for the festival of Eid. It is made by cooking fine vermicelli with ghee, milk, dates, and dry fruits. Saffron is added to it for a unique flavor.
      Sheer Khurma (Vermicelli Milk Dates Pudding)
    • Super crispy from the outside and juicy from the inside, these Homemade Fish Fingers are a breeze to make. You just can't go wrong with this delicious and easy recipe.
      Homemade Crispy Fish Fingers
    • Kesar Phirni or Firni is a traditional Kashmiri dessert that is made using milk and rice. This Mughlai sweet is a treat to eat and is very easy to make. Here is how to make it.
      Traditional Phirni Recipe (Firni, Indian Rice Pudding)
    • Shahi Tukda (Shahi Toast) is a Mughlai dessert made using deep-fried bread slices, reduced saffron flavored milk (rabdi), and sugar syrup. It is a perfect dessert for festivals and special occasions (vegetarian).
      Mughlai Shahi Tukda
    • Keema Kaleji is a mouth-watering combination of mutton mince and liver, that is hard to resist, especially if you have a special soft corner for mutton just like me. Serve it with crispy and flaky Laccha Parathas and your weekend lunch is sorted. Here is how to make it.
      Keema Kaleji (Mutton Mince And Liver Curry)
    • Motichoor Rolls is a delicious fusion dessert where crumbled motichoor ladoo (or boondi) is wrapped inside spring roll sheets and the rolls are deep fried until crispy. Try these this festive season (vegetarian).
      Motichoor Rolls

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP