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thandai powder
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5 from 1 vote

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

Equipment

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

Ingredients

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

Instructions

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.

Notes

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.