Skip the store-bought powder and learn how to make authentic Thandai Powder in 5 minutes. This foolproof Thandai Masala recipe uses the perfect ratio of nuts, seeds, and spices for the ultimate Holi drink. Includes my family's tip for the smoothest texture! Make a double batch and stir it into warm milk and oatmeal for a festive spin!
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Growing up, Holi mornings in our house weren't complete without the sound of the spice grinder humming in the background. We would have a chilled glass of nutty and sweet Thandai right after we'd finished playing holi.
'That' is the taste of childhood for me. I've refined this ratio over 10 years to match that exact memory. I hope you love it just as much!
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What is Thandai Powder?
Thandai powder is a flavor-packed blend of ground peppercorns, cardamom, fennel, poppy seeds, melon seeds, saffron, rose petals, cashews, almonds, and pistachios. It is used to make Thandai, the colorful, sweetly scented milk-based drink.
Thandai powder acts as a 'coolant' for the body. Each ingredient has a purpose: Fennel seeds and Rose petals act as natural cooling agents, while the Black peppercorns help with digestion and add a subtle heat that offsets the richness of the nuts. It's like an ancient Ayurvedic powerhouse!
Although easy to find in stores, I prefer homemade thandai powder for its higher quality natural ingredients, and it's a cinch to make. Plus, its shelf life is much longer than that of the Thundai paste. Make it, store it, and enjoy it in multiple ways- in thandai, milk, or stir it in your oatmeal!
Why You'll Love This Recipe
- Ready in less than 5 minutes and shelf-stable for up to 2 months!
- Easy, quick, and outshines any store-bought brand - with no added colors or preservatives.
- Double or triple the recipe to make thandai for parties, celebrations and more.
Ingredients - Notes & Substitutions
Thandai masala requires a handful of ingredients, most of which can be found at Indian or international markets, or online.
- Spices: A mix of black peppercorns, green cardamom pods, and fennel seeds give a spicy, warm, sweet aroma. Use whole spices for the best flavor.
- Seeds: Poppy seeds add a savory flavor, while melon seeds add a nutty flavor and protein boost. These are quintessential, so if you cannot find them, be sure to skip, as there is no close replacement.
- Saffron: Saffron adds both a floral aroma and a beautiful, bright color. When purchasing, look for bright red strands with no signs of yellowing.
- Dried Rose Petals: Dried rose petals give it another boost of floral aromatics and a pink hue. Easy to find in international markets or online.
- Nuts: I like equal parts cashews, almonds, and pistachios, but you can play around with the ratio to suit your needs. Almond flour can be used in place of whole almonds; there is no need to grind.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Thandai Powder at Home
Homemade thandai masala powder is ready after a few bursts in your spice grinder. Here are the step-by-step instructions for making it at home.
Grinding Tip: If your kitchen is warm, pop your nuts (almonds, cashews, pistachios) in the freezer for 15 minutes before grinding. This keeps the natural oils stable, so you get a light, fluffy powder rather than a sticky paste. Also, always use the 'Pulse' function-never just hit 'On'.
- Step 1 - Grind Spices and Seeds: Add peppercorns, cardamom, fennel seeds, poppy seeds, melon seeds, saffron, and rose petals to a spice grinder and pulse to a fine powder (Pics 1 & 2). Transfer to a bowl.
- Step 2 - Grind Nuts and Combine: Now add cashews, almonds, and pistachios to the spice grinder and pulse to a fine powder. Combine with the spice powder (Pics 3 & 4). Dry thandai powder is ready.
Try a Variation
Coconut Thandai Recipe: Add 1 tablespoon of desiccated coconut to the ground powder.
Craving for more Festive Recipes? Check out this collection of 60+ Easy Holi Recipes, or 25+ Delicious Diwali Recipes.
Serving Suggestions
Thandai powder is traditionally combined with warm milk and sugar, then chilled to serve as a cooling drink called Thandai (instructions below).
Here are a few more ways to use thandai powder:
- Indian Desserts: Add it to kheer, rabdi, kulfi and yogurt.
- Fusion Desserts: Break out of the box and stir it into cakes, cupcakes, cookies, ice cream, cheesecakes and more.
- Breakfast: Sprinkle or stir 1 tablespoon thandai powder over oatmeal (warm or cold) or chia seed pudding!
- Ice Cream: Sprinkle a couple teaspoons over vanilla or butterscotch ice cream!
How to Make Thandai from Thandai Powder
Transform this spice powder into the famous Indian milk drink everyone loves. You can follow the detailed recipe for Thandai, or simply:
- Pour 4 cups of milk into a saucepan and warm gently over medium heat. Add 4 tablespoons thandai powder and 2 tablespoons sugar. Stir to combine.
- Bring to a boil, then turn off the heat. Cover with a lid and let it cool for 10 minutes.
- Transfer to a jar or measuring cup, cover, and refrigerate the Thandai for 4-6 hours, or overnight.
- When ready to serve, stir well, then strain through a fine mesh sieve into serving glasses. Gently press the residual thandai spices with the back of a spoon.
Why Make Thandai Powder At Home?
- The fresh flavor and aroma of whole cardamom, saffron, and peppercorns are something store-bought powders or syrups can't match.
- In this recipe, we're using high-quality nuts and spices - No high-sugar sweetener, artificial dyes, or preservatives.
- Grinding whole nuts and spices provides a rich taste that store-bought thandai syrups lack.
- Easily adjust the spice level or make it nut-free and sugar-free to suit your family's needs.
- Keep your masala vibrant and fragrant for months in the fridge or freezer.
Storing and Freezing
Thandai powder can be stored in an airtight container in the fridge for up to 3 weeks. To freeze, store in an airtight container in the freezer for up to 2 months. Thaw the powder in the fridge overnight before using.
Recipe Tips & Notes
- Keep the nuts cold: Starting with cold nuts prevents them from releasing their oils while grinding.
- Grind separately: Grind the spices and nuts in two batches to prevent over-grinding and oil release.
- Clumpy powder fix: Sift it through a medium-mesh sieve.
- Powder too spicy?: Grind in another teaspoon or two of melon seeds or cashews, then mix into the powder.
- Make-ahead: The Thandai masala can be prepared in advance. It can be refrigerated for 3 weeks or frozen for up to 2 months, so pick whichever timeline works best for you.
- Double or triple the recipe: Split the thandai ingredients and grind them in batches to prevent the oils from releasing.
FAQ & Troubleshooting
The word 'thand' means 'cold', and thandai refers to a cold drink with cooling effects.
If your thandai powder turned into a paste, you most likely overblended it or the nuts were warm. Nuts release their natural oils when they get warm. To prevent that, first, chill them in the fridge for 15 minutes if they are at room temperature. Second, use the pulse setting on your grinder and stop it as soon as it looks like a coarse meal.
If you prefer a silky-smooth drink, sift your finished powder through a fine-mesh sieve. If your drink is still grainy, strain it another time.
The spice in Thandai powder comes from the black peppercorns. If it's too spicy for you, simply increase the ratio of cashews or melon seeds (magaz) in your next batch to mellow it out. For the current batch, grind a few teaspoons of melon seeds or cashews and mix to balance it.
Saffron strands needs a little heat to bloom and release color. For that gorgeous crimson hue, stir your powder into a tablespoon of warm milk, let it sit for 2 minutes, then stir the concentrated golden mix into your chilled glass.
To make a nut-free thandai powder, replace the almonds and cashews with sunflower seeds or extra melon seeds.
Popular Indian Spice Powder Recipes
These are part of the Cooking 101 series:
📖 Recipe
Instant Thandai Powder Recipe (Thandai Masala) - 5 Minute Mix
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Video
Equipment
- Spice grinder
Ingredients
For Thandai Masala (Makes about ¼ cup)
- 10 whole black peppercorns
- 10 whole green cardamoms
- ¾ teaspoon fennel seeds
- 1 teaspoon poppy seeds optional
- 1 teaspoon melon seeds skip if unavailable
- ½ teaspoon saffron + few strands for garnish
- 2 tablespoons dried rose petals + 10 extra petals for garnish
- 10 raw cashews
- 10 raw almonds or 2 tablespoons almond flour
- 10 shelled pistachio
Instructions
- Add peppercorns, cardamom, fennel seeds, poppy seeds, melon seeds, saffron, and rose petals to a spice grinder and pulse to a fine powder. Transfer to a bowl.
- Now add cashews, almonds, and pistachios to the spice grinder and pulse to a fine powder. Combine with the spice powder. Thandai masala is ready.
Notes
- Keep the nuts cold: Starting with cold nuts prevents them from releasing their oils while grinding.
- Grind separately: Grind the spices and nuts in two batches to prevent over-grinding and oil release.
- Clumpy powder fix: Sift it through a medium-mesh sieve.
- Powder too spicy?: Grind in another teaspoon or two of melon seeds or cashews, then mix into the powder.
- Make-ahead: The Thandai masala can be prepared in advance. It can be refrigerated for 3 weeks or frozen for up to 2 months, so pick whichever timeline works best for you.
- Double or triple the recipe: Split the thandai ingredients and grind them in batches to prevent the oils from releasing.
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