Thandai masala powder recipe, How to make thandai masala powder

Thandai masala powder recipe with step by step photos.Making thandai masala powder is easy that too with available ingredients in your kitchen.

Thandai is one of the drinks made for Holi festival.Thandai is a very popular drink in North India made with a combination of nuts and spices, very refreshing and a great body cooler.I have seen few good brands selling thandai masala powder, but we can make it very easily at home so tried it, the flavour is so good.Make your batch of homemade thandai masala powder and enjoy making instant thandai for this Holi.

Last year itself, I wanted to make this and store but somehow it got missed so this year its done. 🙂

Thandai masala powder recipe

Course: Drinks

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 1 cup

Author: Sharmilee J

Thandai masala powder made at home to make instant thandai,holi special.

Print

Ingredients

• 1/4 cup almonds
• 1/4 cup cashews whole
• 1/8 cup pistachios
• 1 tbsp melon seeds
• 1 tsp pepper corns
• 1 tsp fennel seeds
• 10 nos cardamom
• 5-6 strands saffron

To make thandai:

• 1 cup milk (boiled,cooled and chilled)
• 2 tsp thandai masala powder
• 1 tsp sugar

Instructions

1. In a clean dry mixer jar, add almonds,cashews and pistachios.

2. Then add pepper corns and fennel seeds,melon seeds,cardamom,saffron,dry rose petals.

3. First grind it to a coarse powder.Scrap the sides and pulse it few times. Do not grind more, as the nuts may leave out oil.Transfer to a plate and let it cool down then store in a clean airtight container.

4. Take 1 cup chilled full fat milk.Add 2 tsp thandai masala powder to it.Add sugar.Mix well.Set aside atleast for 15mins.

5. Then strain,press it well with a spoon.Serve chilled with few strands of saffron.

Recipe Notes

• The measures of the ingredients can be adjusted,plus or minus according to your preference especially the nuts.
• Do not add more fennel seeds and pepper corns,it may dominate and also will change the color.
• If you prefer, you can a tsp of khus khus.
• I didn't add sugar in this, but if you prefer you can add around 1/2 cup and grind it along.If sugar is added, the mixture will be even more fine.
• After preparing thandai, give atleast 15mins standing time for the flavours to nicely blend with milk,the more standing time you give your thandai will be very tasty.
• It will keep well atleast for 6 months , keep refrigerated.

Steps:

1. In a clean dry mixer jar, add almonds,cashews and pistachios.
   
2. Then add pepper corns and fennel seeds,melon seeds,cardamom,saffron,dry rose petals.
   
3. First grind it to a coarse powder.Scrap the sides and pulse it few times. Do not grind more, as the nuts may leave out oil.Transfer to a plate and let it cool down then store in a clean airtight container.
   
4. Take 1 cup chilled full fat milk.Add 2 tsp thandai masala powder to it.
   
5. Add sugar.Mix well.Set aside atleast for 15mins.
   
6. Then strain,press it well with a spoon.Serve chilled with few strands of saffron.
   

Serve chilled.

Store in clean,dry airtight container.

Serve thandai chilled.

Food Advertising by

Food Advertising by