Bhang Ki Thandai with blended whiskey in it. Traditional Bhang Ki Thandai is identical, except whiskey is not included. Original recipe

  • makes approximately 8 glasses.



  1. Freeze gold label for 24 hours.
  2. Soak sugar in ½ liter of water and all other dry ingredients in 2 cups water for 2 hours.
  3. Grind all soaked ingredients (not sugar) to very fine paste.
  4. Mix remaining water to paste and strain using strong muslin strainer to extract liquid into vessel until residue becomes dry.
  5. Add milk and sugar to extracted liquid.
  6. Mix cardamom powder and whiskey into milk.
  7. Chill for two hours before serving;.
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