Homemade Thandai Powder Recipe (Thandai Masala) - Ready In 10 Minutes
Try this 5-minute Homemade Thandai Powder Recipe (Thandai Masala) and use it to make a glass of Thandai in minutes.
Servings: 10 people
Ingredients
- ½ cup whole almonds (badam)
- ½ cup whole cashew nuts (kaju)
- 1 teaspoon 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.
- Sift through a fine mesh sieve. Any coarse bits can go back in for a second grind.
- Store the powder in an airtight container at room temperature for up to a week. You can also freeze it for upto a year. A rancid or musty smell, or oil seeping out of the powder, means the nuts have oxidized. Discard and make a fresh batch.
You can also dry-roast the ingredients on a low flame for 3-4 minutes before grinding to further enhance their flavor.
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.
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, then cook for another minute to let it dissolve. Refrigerate the milk for 1-2 hours or until chilled. Refrigerating is also important for the flavors to seep into the milk, so do not skip this step. Strain it using a fine-mesh strainer, a nut milk bag, or a muslin cloth. Stir in a few drops of rose water. Garnish with dried rose petals and serve chilled.
You can make 2 to 2.5 liters of thandai using this powder.
Reduce the black peppercorns if you prefer a milder kick.
To make this traditional drink vegan, you can use almond milk instead of dairy milk.
Nutrition
Calories: 103kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Sodium: 3mg | Potassium: 170mg | Fiber: 3g | Vitamin C: 1.1mg | Calcium: 77mg | Iron: 1.7mg
