on Mar 07, 2021, Updated Dec 27, 2023 Here are some more homemade powder recipes: Sambar Powder, Dry Mint Powder, Roasted Cumin Powder, and Chaat Masala Powder. 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. 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.
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. Store the powder in an airtight jar at room temperature for up to a week. 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. Increase the fennel seeds if making it as a summer drink. It enhances its cooling effect.
Phirni (Firni)
Malpua
Basundi
Peda
