Chocolate Thandai

Chocolate Thandai

A quick thandai recipe with added chocolate flavour.


  • Chocolate                                       100 gms
  • Full cream milk                             1 1/2 litres
  • Almonds                                           20 (blanched and peeled)
  • Cashewnuts                                    20 (soaked)
  • Pistachios                                        20 (blanched and peeled)
  • Melon seeds                                    3 tbsp (soaked)
  • Poppy seeds (khuskhus)             3 tbsp (soaked)  
  • Sugar                                               1/2 cup
  • Green cardamoms                       8-10
  • Cinnamon                                     1 inch stick
  • Black peppercorns                      8-10
  • Dried rose petals                         10
  • Saffron                                         a few strands


– Melt dark chocolate on a double boiler.

– Grind together almonds, cashew-nuts, pistachios, melon seeds and poppy seeds with a little milk to a fine paste.

– Bring milk to a boil in a pan. Add saffron to it and mix. When the milk begins to boil add sugar and simmer till the sugar melts.

– Grind green cardamoms, dried rose petals, cinnamon and black peppercorns to a fine powder.

– Add the wet paste and chocolate to the milk and mix well. Simmer for three to four minutes.

– Now add the powdered masala to the milk and mix well. Chill the milk and serve cold.

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