Instant Thandai Powder Recipe | How to make Thandai Drink
Instant Thandai Powder, loaded with nuts & with the flavours of cardamom, saffron, fennel & rose, this powder is a great way to flavour your milk or use in any desserts.
Ingredients
- ½ Cup Whole Almonds
- 1/4 Cup whole Cashew Nuts
- 1/4 Cup Pistachio
- 1 tbsp black Peppercorns
- 10 Whole green Cardamom
- 2 tbsp White Poppy Seeds
- 1 tbsp Fennel Seeds
- 2 tbsp Melon Seeds
- 15 Strands of Saffron
- 1 tbsp dried rose petals
- ½ tsp Turmeric Powder Optional
- 1 tsp Cinnamon Powder Optional
FOR THANDAI DRINK:
- 2 Cups Milk
- 2 tbsp Thandai Powder
- 1 tbsp Sugar/Jaggery Or any sweetener
Instructions
- Dry roast the ingredients on low flame for 3-4 minutes before grinding to enhance their flavour. But, you can also grind them directly without roasting!
- Grind the spices and nuts in two different batches to prevent the nuts and spices from over-grinding and releasing their oils.
- Do not over-grind... otherwise, the nuts will release their oil, and the powder will become sticky. Just pulse a few times cooling the mixture in between. Pulse until a coarse powder is formed.
- Store the powder in an airtight jar at room temperature for up to a week. You can refrigerate and use up to 6 months.
Making Thandai Drink:
- Heat full-fat milk in a saucepan over medium heat.
- Once the milk comes to a boil, add 1 tablespoon of Thandai masala powder per cup and cook for 2-3 minutes for the flavours to seep into the milk.
- Add sugar to taste and cook for another minute for it to dissolve.
- Refrigerate the milk for 1-2 hours or until chilled. Strain it using a fine-mesh strainer & serve. You can also drink it as it is if you wish to.
- Stir in a few drops of rose water (optional), garnish with dried rose petals and serve chilled.
Recipe Video
Notes
- Adjust the ratio of the nuts to your liking.
- Reduce the black peppercorns if you don’t like spice kick. Increase for more spice kick.
- Instead of rose petals, you can also use rose water while making Thandai
- If making it as a summer drink to enhance its cooling effect, increase the fennel seeds.
- For best results, chill thandai overnight or atleast 6-8 hours, which gives it enough time for all the flavours to blend. Then, strain it and serve!
- The leftover pulp after straining the thandai can be used in curries.
- Instead of rose petals, you can also use rose water while making Thandai