Thandai Powder (Thandai Masala)

4.75 from 4 votes

Try this 5-minute Homemade Thandai Powder (Thandai Masala) and use it to make a glass of your favorite beverage.

Here are some more homemade powder recipes: Sambar Powder, Dry Mint Powder, Roasted Cumin Powder, and Chaat Masala Powder.

Thandai powder kept in a glass bottle.
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Thandai is a popular Indian drink made for Holi 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 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 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.

Ingredients

Thandai powder ingredients

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

Spices – Green cardamom (hari elaichi) adds 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, 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.

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 the medium grinder or food processor jar 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.

All the ingredients added to a blender.

Store the powder in an airtight jar at room temperature for up to a week.

Ready thandai powder.

Make Thandai Using 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.

Ingredients

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.

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Try this 5-minute Homemade Thandai Powder (Thandai Masala) and use it to make a glass of your favorite beverage.
4.75 from 4 votes

Thandai Powder Recipe (Thandai Masala)

Try this 5-minute Homemade Thandai Powder (Thandai Masala) and use it to make a glass of your favorite beverage.
Prep: 2 minutes
Cook: 2 minutes
Total: 4 minutes
Servings: 10 people

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)
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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.

Video

YouTube video

Notes

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.
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.
Increase the fennel seeds if making it as a summer drink. It enhances its cooling effect.
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
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