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thandai powder
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5 from 2 votes

Thandai powder

Thandai is the traditional drink for Holi and Mahashivratri. You can make the powder before hand and store it in an airtight container to enjoy with a glass of chilled milk anytime.This recipe for thandai powder that can be used with 2 litres of milk. You may prepare the powder in the required quantity.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Drinks
Cuisine: Indian
Keyword: holi thandai, holi thandai mix, thandai, thandai masala recipe, thandai powder
Servings: 8 people


  • grinder to prepare masala
  • saucepan to toast the spices and boil milk later


Thandai spice mix:

  • 1 tablespoon ‘saunf’ or fennel seeds
  • 1 tablespoon ‘khuskhus’ or poppy seeds optional
  • 1 piece ‘dalchini’ or cinnamon
  • 1 teaspoon ‘jaiphal’ or nutmeg powder
  • 8-10 white peppercorns optional
  • 1 teaspoon elaichi powder or cardamom powder

Nut mix

  • ½ cup almonds Soaked overnight or in hot water for 2 hours.Peeled
  • ½ cup cashews
  • ¼ cup pistachios
  • ¼ cup rose petals

Thandai base

  • 2 ltr milk
  • 8-10 strands of ‘kesar’ or saffron
  • Sugar as per taste


How to make thandai Masala powder

  • Toast the spices in a pan and let it cool.
  • Grind the spices for the thandai powder.
  • Grind the nuts with rose petals.
  • Mix both the nut and spice powder and grind again. Store in an air-tight container.

How to serve thandai

  • Boil milk along with saffron and sugar. Let it chill until cold.
  • Add the thandai masala to cold milk. Serve immediately with chopped nuts and rose petals optionally.


The thandai masala can be kept in an air tight container in the fridge/freezer for a longer term.
Once the thandai has been mixed with powder then it needs to be consumed within the next 12 hours.