Thandai Anise milk with raisins and pistachios

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You don’t have to make thandai with milk. You can use water instead, as is often done, though the milk mellows the taste of the spices.

Preparation and cooking time: 25 min


  • 2/3 cup (100 g) raisins
  • 2 tbs anise seeds
  • 1 3/4 cups (425 ml) water
  • 1/4 cup (35 g) pistachio nuts
  • 2 1/2 cups (600 ml) whole milk
  • 1/2 tsp ground cardamom seeds
  • 4 tbs honey or 5 tbs sugar


1Cover the raisins with warm water and soak them for 10 minutes. In a saucepan, boil the anise seeds in the water for 5 minutes. Lower the heat and simmer for 10 minutes more.

2Blend the pistachio nuts, drained raisins, ground cardamom, and milk in an electric blender and set aside. Strain the anise water and stir the honey into it. Then add it to the mixture, stir well, and chill.

3Serve each glass of thandai garnished with a sprig of mint leaves.

Do not forget to offer everything to Kṛṣṇa through His bonafide representative – His Divine Grace A.C. Bhaktivedanta Swami Prabhupāda



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