Thandai Powder

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.

Here are some more homemade Powder recipes, that you can make with simple ingredients – Sambar Powder, Dry Mint Powder, Garam Masala Powder, Bisi Bele Bath Powder, and Cumin Powder.

Jump to:

• About This Recipe
• Ingredients
• How to make Thandai Powder?
• Frequently Asked Questions
• Usage Suggestions
• Storage Suggestions
• You might also like
• Recipe Card

About This Recipe

Prepared with a combination of spices, nuts, and seeds, thandai powder comes together in just 5 minutes. It is used to make the popular North Indian cooling beverage, Thandai which is prepared during the festival of Holi and also Maha Shivratri.

Making thandai is a little bit of a tedious process. Traditionally, it was made by soaking the spices in milk or water overnight and then grinding them to a fine paste before mixing in the milk along with a few other ingredients.

With time becoming a big constraint in most peoples lifestyle and availability of machines which can do an awesome job with grinding, this Thandai masala powder comes in very handy when you like to sip on a chilled glass but have a time crunch.

This Thandai Masala Powder is,

• Easy & quick
• Yummy
• Better than the store-bought masala
• Prepared with high-quality ingredients
• Perfect to store in Summers

Ingredients

Dry Fruits – For dry fruits, we will use almonds and cashew nuts. You can even add in pistachios if you like that taste of the same.

Spices – Along with dry fruits, we will add some spices that enhance the taste of this Thandai even more. We will need black peppercorn and cardamom. Green cardamom adds that beautiful flavor, whereas black peppercorns add a slight hint of heat to it.

Seeds – For seeds, we will need melon seeds, poppy seeds, and fennel seeds. These seeds are easily available at your nearby grocery store.

Saffron – Saffron adds richness and also adds a hint of yellow color when mixed with the Thandai.

Dry Rose Petals – This is optional, but I love the flavor it adds to the Thandai Powder. Not only taste, but it also adds to the aroma of the same.

How to make Thandai Powder?

Add ½ cup whole almonds, ½ cup whole cashew nuts, 25-30 black peppercorns, 20-25 green cardamoms, 2 tbsp white poppy seeds, 2 tbsp fennel seeds, 2 tbsp melon seeds, 15-20 strands of saffron and 2 tbsp dried rose petals to the medium jar of a blender and grind to make a smooth powder.

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.

Frequently Asked Questions

Usage Suggestions

You can obviously add it in a glass of milk with sugar and rose syrup, and enjoy this drink chilled during the hot days of Summer. Add in some Bhang, if you are serving it for Holi.

Apart from this, you can even use it in Indian desserts such as kheer, rabdi, kulfi, yogurt, etc to add the beautiful flavor of nuts and seeds.

Not only Indian desserts, but you can also add a twist of fusion by adding this Thandai Masala powder in cakes, ice creams, cheesecake, frozen yogurts, cupcakes, tarts, etc.

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

Storage Suggestions

Store the Powder in a sealed glass container in the refrigerator for about 4 to 6 months. Make sure you put on the lid again tightly, after using the powder.

Also make sure your spoon is dry, while putting it inside the jar to take out the powder.

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Recipe Card