Thandai powder recipe
Thandai is the traditional drink for festival of Holi and Maha shivratri. 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.
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
- 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. Use 3-4 tbsp. thandai powder per liter of 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.