• 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
  • Indian Summer Beverages
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Spice Mixes » Homemade Instant Thandai Powder (Thandai Masala)

    Published: Mar 7, 2021 | Last Updated On: Aug 11, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Homemade Instant Thandai Powder (Thandai Masala)

    434 shares
    Jump to Recipe

    Love Thandai but don’t have time to make it? Then try this 5-minute Homemade Instant Thandai Powder (Thandai Masala) and make a glass of your favorite beverage instantly (vegan, gluten-free).

    Thandai powder kept in a glass bottle.
    Jump to:
    • About Thandai Powder
    • Ingredients
    • How to Make Thandai Powder
    • Frequently Asked Questions
    • Pro Tips By Neha
    • Usage Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Thandai Powder

    Prepared with a combination of aromatic spices, nuts, and seeds, Homemade Thandai Powder (Thandai Masala, Thandai Drink Mix) comes together in just 5 minutes.

    It is used to make the popular North Indian cooling beverage, Thandai, which is made during the festival of Holi, the festival of colors, and Maha Shivratri.

    Making thandai recipe is a little bit of 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 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.

    Making an instant thandai powder recipe at home is easy and quick, and homemade powder is better than a store-bought one.

    The homemade powder uses high-quality ingredients, and no added colors or preservatives are added.

    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.

    Here are some more homemade powder recipes that you can make with simple ingredients

    • Sambar Powder
    • Dry Mint Powder
    • Bisi Bele Bath Powder
    • Cumin Powder
    • Kerala Garam Masala
    • Chai Masala
    • Sandwich Masala
    • Dabeli Masala
    • Chaat Masala

    Ingredients

    Thandai powder ingredients

    Nuts – I have used almonds and cashew nuts. You can use pistachios and walnuts too.

    Spices – Green cardamom (hair elaichi) add a beautiful flavor, whereas black peppercorns (kali mirch) give a hint of heat to thandai.

    Seeds – You will need melon seeds (magaj), white poppy seeds (posta dana), 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.

    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. Not only taste, but they also add to the aroma.

    How to Make Thandai Powder

    Add

    • 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

    to the medium grinder or food processor jar and grind to make a fine powder.

    Note – You can also dry roast the ingredients on low flame for 3-4 minutes before grinding to enhance their flavor even more.

    All the ingredients added to a blender.

    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 jar at room temperature for up to a week.

    Ready thandai powder.

    To make Thandai using homemade Thandai powder, heat full-fat milk in a pan over medium heat.

    Once the milk comes to a boil, add 1 tablespoon of Thandai masala powder 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-mesh 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.

    Frequently Asked Questions

    Is Thandai powder healthy?

    Thandai powder on it’s own is healthy as it is made using nuts and spices but it is mostly mixed with sugar to make thandai or other recipes. So it is advisable to consume it in moderation.

    Pro Tips By Neha

    Reduce the black peppercorns if you don’t like spicy kick.

    If making it as a summer drink to enhance its cooling effect, increase the fennel seeds.

    The leftover pulp after straining the thandai can be used in curries.

    Usage Suggestions

    Not only Thandai, but this versatile homemade Thandai masala powder mix can be used to make many recipes.

    Add it to a glass of milk with sugar and enjoy a chilled drink.

    You can use it to make Indian desserts such as kheer, rabdi, kulfi, yogurt, etc.

    Not only Indian desserts, but you can make fusion desserts by adding this Thandai drink mix in cakes, ice cream, cheesecake, frozen yogurts, cupcakes, tarts, etc.

    Instead of dairy milk, you can use almond milk or any other vegan milk to make yourself a vegan thandai.

    Storage Suggestions

    Store the dry powder in an airtight container in the refrigerator for about 4 to 6 months. Make sure you put on the lid tightly after using the powder.

    Also, ensure your spoon is dry.

    You Might Also Like

    • Phirni (Firni, Indian Rice Pudding) is a traditional Indian dessert 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 (vegetarian, gluten-free).
      Traditional Phirni Recipe (Firni, Indian Rice Pudding)
    • Malpua is basically fried pancake dunked in sugar syrup This traditional Indian sweet is crispy from the edges and soft at the center. Learn how to make it at home.
      Malpua
    • 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 (Indian Milk Dessert)
    • 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

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Love Thandai but don't have time to make it? Then try this 5-minute Thandai Powder and make a glass of your favorite beverage instantly.

    Homemade Instant Thandai Powder Recipe (Thandai Masala)

    Love Thandai but don't have time to make it? Then try this 5-minute Homemade Instant Thandai Powder (Thandai Masala) and make a glass of your favorite beverage instantly.
    4.75 from 4 votes
    Print Pin Rate
    Course: Beverage, Spice Mix
    Cuisine: Indian
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 2 minutes minutes
    Cook Time: 2 minutes minutes
    Total Time: 4 minutes minutes
    Servings: 10 people
    Calories: 103kcal
    Author: Neha Mathur

    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 melon seeds (kharbooje ke beej, magaj)
    • 15-20 saffron strands (optional but recommended)
    • 2 tablespoons dry rose petals (optional but recommended)
    US Customary or Metric
    Prevent your screen from going dark

    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.
    • To make Thandai using Thandai powder, heat milk in a pan over medium heat. Once the milk comes to a boil, add 1 tablespoon of Thandai masala powder per cup of milk 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-mesh strainer, nut milk bag, or a muslin cloth. Stir in a few drops of rose water. Garnish with dried rose petals and serve chilled.

    Video

    https://www.youtube.com/watch?v=1IfFX98kzG8

    Notes

    This recipe is suitable for making 2 to 2.5 liters of thandai and can be scaled up or down as required.
    Reduce the black peppercorns if you don’t like spicy kick.
    If making it as a summer drink to enhance its cooling effect, increase the fennel seeds.
    The leftover pulp after straining the thandai can be used in curries.

    Nutrition

    Calories: 103kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Sodium: 3mg | Potassium: 170mg | Fiber: 3g | Vitamin C: 1.1mg | Calcium: 77mg | Iron: 1.7mg
    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 Spice Mixes

    • Garlic Parmesan Seasoning is a super versatile seasoning you would want to use on everything. It elevates the taste of any dish in a wink. Make it using my easy recipe (vegetarian, gluten-free)
      Garlic Parmesan Seasoning
    • A fine mix of roasted spices like black peppercorns, star anise, nutmeg, and more, Kerala Garam Masala Powder changes your ordinary curry or dal in a whiff! Use it in Kerala-style recipes or regular recipes (vegan, gluten-free).
      Kerala Garam Masala Powder
    • This Homemade Spaghetti Seasoning is the secret ingredient you need to enhance the taste of your pasta. Not only in pasta, but you can also use it in soups, pizzas, sauces, etc. Try my easy recipe here (vegan, gluten-free).
      Homemade Spaghetti Seasoning
    • Egyptian Pistachio Dukkah Seasoning is a take on the classic spice blend that is a delicious combination of roasted nuts, spices, and seeds. Here is an easy recipe to make it (vegan, gluten-free).
      Egyptian Pistachio Dukkah

    Reader Interactions

    Comments

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

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

      Recipe Rating





    1. Meghna Chatterjee

      February 16, 2019 at 2:48 am

      5 stars
      Awesome recipe & love your blog. Amazing pics & recipes.

      Reply
      • Neha Mathur

        February 18, 2019 at 3:53 am

        Thnx a lot for your kind words 🙂

        Reply
    2. Vasuda Bhaskar

      May 04, 2019 at 2:32 pm

      5 stars
      How can I store it for a longer time in an airtight container?

      Reply
      • Neha Mathur

        May 06, 2019 at 2:56 am

        You can freeze it for upto a year.

        Reply
    3. Shobhna

      February 21, 2023 at 7:40 am

      How much milk to be taken for the recipe given above. 1 ltr ?

      Reply
      • Neha Mathur

        February 21, 2023 at 8:12 am

        This recipe is good for 2 to 2.5 liters of milk.

        Reply

    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

    Summer Mango Recipes

    • Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for upto 3 months. So make a big batch and enjoy!
      Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney)
    • Learn How To Make Mango Pulp in under 5 minutes and use it round the year to make your favorite recipes.
      How To Make Mango Pulp (Mango Puree)
    • Green mango chutney is a spicy and tangy Indian accompaniment made using green mangoes. Serve it with an Indian snack or meals for a tangy treat.
      Green Mango Chutney (Raw Mango Chutney)
    • This Easy Mango Pico De Gallo is fruity, sweet, and spicy and comes together in under 10 minutes using simple ingredients. Serve it with nachos, chips, rice, or tacos for a perfect summer special accompaniment (vegan, gluten-free).
      Mango Pico De Gallo (Mango Salsa)
    • Mango Magic Tropical Smoothie is a delicious drink loaded with tropical flavors. Sip it for breakfast or for snacks (gluten-free, can be easily made vegan).
      Mango Magic Tropical Smoothie
    • Aam Panna (Tangy Raw Mango Drink) is a refreshing Indian summer beverage made using green raw mangoes. It is sweet, tangy, and bursting with beautiful flavors. Make it in an instant pot or a traditional pressure cooker (vegan, gluten-free).
      Aam Panna (Tangy Raw Mango Drink)

    Indian Beverages

    • Beaten Coffee (Indian Style Cappuccino) is a delicious foamy coffee drink popular in North Indian homes. It is served for all marriage functions, special occasions, or for everyday consumption at home. Make it using my easy recipe (vegetarian, gluten-free).
      Beaten Coffee (Indian Style Cappuccino)
    • Make Mango Frooti (a popular sweet and tangy mango drink) at home using my easy recipe. It tastes just like the store-bought one, minus the harmful colors and preservatives (vegan, gluten-free).
      Mango Frooti Drink
    • Kokum Juice (Kokum Sharbat) is a Konkani beverage made using dried kokum. It is a perfect drink to sip on hot summer days (vegan, gluten-free).
      Kokum Juice (Kokum Sharbat)
    • Mohabbat ka Sharbat is a refreshing Old Delhi-style summer drink. It has flavors from watermelon and rose syrup. Here is how to make it (vegetarian, gluten-free, and can be made vegan).
      Mohabbat Ka Sharbat
    • 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

    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