Thandai Powder (Thandai Masala)
Try this 5-minute Homemade Thandai Powder Recipe (Thandai Masala) and use it to make a glass of Thandai in minutes.
Here are some more homemade powder recipes: Sambar Powder, Roasted Cumin Powder, and Chaat Masala Powder.
Thandai is a popular North Indian drink made for Holi (festival of colors) and Maha Shivratri.
Making a thandai recipe is a tedious process. The traditional way to make this Indian drink is by soaking the nuts and spices in milk or water overnight and then grinding them to a fine paste. This paste is then mixed with more milk and a few other ingredients.
With time becoming a significant constraint in most people’s lifestyles and the availability of machines that can do an excellent job with grinding, this Thandai masala powder comes in very handy when you like to sip on a chilled glass of this popular drink but have a time crunch.
Not only Thandai, but you can use Thandai Masala Powder to make a variety of Thandai flavored desserts. Think Thandai Phirni, Thandai Shahi Tukda, Thandai Kheer, or Thandai Mawa Cake. All these recipes can be made if you have this powder ready.
About Thandai Powder
Thandai Powder (Thandai Masala, Thandai Drink Mix) is powder mix made using ingredients that are used to make Thandai, a popular Indian drink.
Making thandai powder at home is easy and quick, and the homemade powder is better than store-bought one. The homemade powder uses high-quality natural ingredients, and there are no added artificial colors, artificial flavors, or preservatives.
This recipe is suitable for making 2 to 2.5 liters of thandai and can be scaled up or down as required.
You can also try my Thandai Syrup recipe, which can also be used to make delicious thandai for the Holi festival.
Ingredients
Nuts – I have used almonds and cashew nuts. You can use pistachios and walnuts, too.
Spices – Green cardamoms (hari elaichi) adds a beautiful flavor, whereas black peppercorns (kali mirch) give a hint of heat to thandai.
Seeds – You will need watermelon seeds (magaj), white poppy seeds (posta dana, khus khus), and fennel seeds (saunf). These seeds are readily available at Indian grocery stores. If poppy seeds are unavailable where you live, you can skip adding them to the recipe. You can use pumpkin seeds in place of melon seeds.
Saffron – Saffron strands add richness and also a hint of yellow color. It is optional, though.
Dry Rose Petals – This is optional, but I love the flavor they give to the Thandai drink mix. They not only taste but also add to the aroma.
How to Make Thandai Powder
Add the following ingredients to a spice grinder or food processor and grind to make a fine powder.
- ½ cup whole almonds
- ½ cup whole cashew nuts
- 25-30 whole black peppercorns
- 20-25 whole green cardamom
- 2 tablespoon white poppy seeds
- 2 tablespoon fennel seeds
- 2 tablespoon melon seeds
- 15-20 strands of saffron
- 2 tablespoon dried rose petals
Note – You can also dry roast the ingredients on low flame for 3-4 minutes before grinding to enhance their flavor even more.
Do not over-grind; otherwise, the nuts will release their oil, and the powder will become sticky. Just pulse a few times. Then, let the mixture cool down for 5 minutes. Pulse again and keep cooling the mixture in between. Pulse until a powder is made.
Store the powder in an airtight container at room temperature for up to a week. You can also freeze it for upto a year.
Make Thandai Using Thandai Powder
Heat full-fat milk in a pan over medium heat. To make this traditional drink vegan, you can use almond milk instead of dairy milk.
Once the milk comes to a boil, add 1 tablespoon of Thandai mix per cup and cook for 2-3 minutes for the flavors to seep into the milk.
Add sugar to taste and cook for another minute for it to dissolve.
Refrigerate the milk for 1-2 hours or until chilled. Strain it using a fine strainer, nut milk bag, or a muslin cloth.
Stir in a few drops of rose water and add a few ice cubes. Garnish with dried rose petals and serve chilled.
Pro Tips By Neha
Reduce the black peppercorns if you don’t like spicy kick.
Increase the fennel seeds if making it as a summer drink. It enhances its cooling effect.
You Might Also Like
Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Thandai Powder Recipe (Thandai Masala)
Ingredients
- ½ cup whole almonds (badam)
- ½ cup whole cashew nuts (kaju)
- 25-30 whole black peppercorns (kali mirch)
- 20-25 whole green cardamoms (hari elaichi)
- 2 tablespoons white poppy seeds (posta dana) (skip if not available)
- 2 tablespoons fennel seeds (saunf)
- 2 tablespoons watermelon seeds (magaj)
- 15-20 saffron strands (optional but recommended)
- 2 tablespoons dry rose petals (optional but recommended)
Instructions
- Add all the ingredients to the medium jar of a grinder or food processor and grind to make a smooth powder.
- Note – You can also dry roast the ingredients for 3-4 minutes over a low flame before grinding to enhance their flavor even more.
- Do not over-grind otherwise, the nuts will release their oil, and the powder will become sticky. Just pulse a few times. Then let the mixture cool down for 5 minutes. Pulse again and keep cooling the mixture in between. Pulse until a powder is made.
- Store the powder in an airtight container at room temperature for up to a week. You can also freeze it for upto a year.
How much milk to be taken for the recipe given above. 1 ltr ?
This recipe is good for 2 to 2.5 liters of milk.
How can I store it for a longer time in an airtight container?
You can freeze it for upto a year.
Awesome recipe & love your blog. Amazing pics & recipes.
Thnx a lot for your kind words 🙂