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    Whisk Affair » Recipes » How To/ Basics » Homemade Instant Thandai Powder (Thandai Masala)

    Published: Mar 7, 2021 | Last Updated On: Mar 8, 2021 by Neha Mathur

    Homemade Instant Thandai Powder (Thandai Masala)

    397 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).

    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.

    Thandai powder kept in a glass bottle.
    Jump to:
    • About This Recipe
    • Ingredients
    • How to Make Thandai Powder
    • Usage Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    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 also 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 then mixed with more milk along with a few other ingredients.

    With time becoming a big constraint in most people’s lifestyles and the availability of machines that can do an awesome 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 instant thandai powder recipe at home is easy and quick and homemade powder is definitely better than the store-bought one. The homemade powder is made using high-quality ingredients and there are no added colors or preservatives added to it.

    This recipe can be scaled up or down as per your requirement.

    You can also try my Thandai Syrup recipe which can also be used to make delicious thandai for Holi festival.

    Ingredients

    Thandai powder ingredients

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

    Spices – Green cardamoms add a beautiful flavor, whereas black peppercorns give a hint of heat to thandai.

    Seeds – We will need melon seeds, poppy seeds, and fennel seeds. These seeds are easily available at Indian grocery stores. If poppy seeds are not available where you live, you can skip adding them to the recipe.

    Saffron – Saffron strands adds richness and also a hint of yellow color.

    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 cardamoms, 2 tablespoon white poppy seeds, 2 tablespoon fennel seeds, 2 tablespoon melon seeds, 15-20 strands of saffron and 2 tablespoon dried rose petals to the medium jar of a grinder or a food processor and grind to make a fine powder.

    Note – You can also dry roast the ingredients for 3-4 minutes on low flame 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 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 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.

    Usage Suggestions

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

    You can obviously add it to a glass of milk with sugar and enjoy this drink chilled.

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

    You Might Also Like

    • Phirni
    • Malpua
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    • 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

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

    Ingredients 

    • ½ cup whole almonds
    • ½ cup whole cashew nuts
    • 25-30 whole black peppercorns
    • 20-25 whole green cardamoms
    • 2 tablespoons white poppy seeds (skip if not available)
    • 2 tablespoons fennel seeds (saunf)
    • 2 tablespoons melon seeds (kharbooje ke beej)
    • 15-20 saffron strands
    • 2 tablespoons dry rose petals (optional but recommended)
    US Customary or Metric
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    Instructions

    • Add almonds, cashew nuts, black peppercorns, green cardamoms, white poppy seeds, fennel seeds, melon seeds, saffron strands and dried rose petals 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 on 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 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

    You don’t have to toast any ingredients. Just grind them directly.
    This recipe can be scaled up or down as per your requirement.

    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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    Reader Interactions

    Comments

    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

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