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Thandai masala powder recipe

Thandai masala powder made at home to make instant thandai,holi special.
Course Drinks
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 cup
Author Sharmilee J


  • 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
  • 1 tsp dried rose petals

To make thandai:


  • In a clean dry mixer jar, add almonds,cashews and pistachios.
  • Then add pepper corns and fennel seeds,melon seeds,cardamom,saffron,dry rose petals.
  • 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.
  • Take 1 cup chilled full fat milk.Add 2 tsp thandai masala powder to it.Add sugar.Mix well.Set aside atleast for 15mins.
  • Then strain,press it well with a spoon.Serve chilled with few strands of saffron.


  • 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.