This thandai powder recipe will help you make delicious thandai at home for Holi from scratch, free of all artificial flavours and colours. You can store this vegan, gluten-free thandai masala for 6 months.
What is Thandai?
Thandai or sardai means ‘cooling’ in Hindi. Milk is the key ingredient in a thandai, whereas the flavour comes from the thandai masala.
It is a traditional Indian drink for the summer season, packed with nuts and spices and infused with the aromatics like saffron and rose.
Thandai and kesar mawa gujiya are integral parts of the Holi festival celebration.
Apart from Holi, you can enjoy a glass of Thandai at any time of the year. But, trust me, your body will thank you for this delight when the mercury soars.
Homemade Thandai Powder
We have a tried and tested thandai powder recipe that you can easily store for 3 – 6 months and use in a million creative ways to flavour Indian desserts.
It is a dry masala powder packed with nuts, spices, seeds, and aromatics such as saffron and rose.
The best part about the homemade thandai masala is – it is unadulterated.
You are 100% assured about the quality of the drink and its medicinal benefits. And the whole making process is pretty straightforward and fuss-free.
Homemade vs Readymade
Homemade Thandai Powder is free of artificial flavours, colours, and preservatives. It is gluten-free and vegan. Also, you can make it in small batches as per requirement.
The readymade thandai powder has many preservatives, added sugar, and artificial colours.
Hence, it is best to avoid it if you are looking for a healthy drink.
Ingredients Required
Nuts: Almond, Cashew, PIstachio
Spices: Black Peppercorns, Green Cardamom, Fennel Seeds (Saunf)
Seeds: Musk Melon Seeds (Char Magaz), White Poppy Seeds (Khus Khus)
Aromatics: Saffron Strands, Edible Rose Petals
How To Make
Making thandai powder at home is a straightforward and fuss-free process. There is no cooking involved.
Transfer all the ingredients to a spice grinder or the dry jar of your mixer. Blend them to a fine powder. And the instant thandai powder is ready!
How To Use
You can make kesar thandai, paan thandai, or the mango thandai with this instant thandai powder.
Apart from making thandai, you can flavour a variety of Indian desserts, kheer, and pudding, or add a teaspoon to your regular milk for flavour and nutrition.
How To Store
Thandai masala powder is like any other Indian spice mix. In the fridge, you can store it in an airtight container for 6 months to a year.
No need to freeze the masala powder. Use a clean and dry spoon to take out the spice mix whenever needed.
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Thandai Recipe
Ingredients
For Thandai Powder:
- ¼ Cup cashew nuts (kaju)
- ¼ Cup almond (badam)
- ¼ Cup pistachio
- 1 tablespoon white poppy seeds (khus-khus)
- 1 tablespoon musk melon seeds (char magaj)
- 2 tablespoon fennel seeds (saunf)
- 1 tablespoon black peppercorns (sabut kali mirch)
- 1 tablespoon green cardamom (elaichi)
- 1 tablespoon edible dry rose petals
- ½ teaspoon saffron (kesar)
Instructions
- Combine all the ingredients in a blender. Grind to a coarse powder without using any water. Transfer to a bowl or airtight jar.
- At this stage thandai masala is ready. You can store it for the next 6 months or use immediately.
Recipe Notes:
- This quantity of ingredients would yield approximately 250 grams of thandai powder.
- If you like a smooth thandai sieve the masala powder.
- If your blender jar is small, grind the masala in small batches. But do not grind the ingredients for too long as the heat generated while grinding make them taste bitter.
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