Thandai Recipe
Thandai is a traditional Indian drink made with milk, sugar, and thandai masala. Follow my thandai recipe to make the best thandai for Holi with homemade thandai masala.
Servings: 250 gram
Calories: 139kcal
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.
Video
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.
Nutrition
Calories: 139kcal | Carbohydrates: 9g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 4mg | Potassium: 250mg | Fiber: 4g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 2mg