Thandai Masala Powder Recipe – How To Make Thandai Powder At Home

Thandai is a very popular drink in North India that is mainly served during Holi festival and Maha Shivratri. This drink is the best coolant for body with lots of  health benefits as it is prepared with the combination of nuts, whole spices and milk. Yesterday my neighbor called me to enquire whether we get readymade thandai masala powder or thandai syrup at shops nearby my house. I browsed for some good brands and told her to get Patanjali or Haldirams Thandai powder as these are the well known names to me. She searched in shops but couldn’t get it. So I thought of preparing homemade thandai masala powder and share with her. 

As I had already shared the recipe of thandai from scratch, I know making at home is very easy. I used to make it regularly for every Maha Shivaratri festival along with our South Indian style arisi vella puttu and offer to Lord Shiva. This year I was planning to make the same following my recipe. But now after my neighbor’s suggestion, I wanted to make and store this homemade thandai masala in advance and prepare it quickly on Shivrathri day. I watched some You tube video recipes and adapted this recipe.

I have also watched a video from BBD TV’s travel escapades in which the preparation of thandai with & without bhang from a popular shop in Ujjain was shown.I found it very useful. For this thandai powder recipe, I could see many variations across the web.Some recipes are very simple with just 4 ingredients and some recipes are with bhang as well. But in this recipe, I have not used Bhang. Basically bhang balls are made from hemp seeds and leaves which are washed, cleaned and grinded to a smooth paste. But it should be used in minimum quantity as over dosage induces psychosis, excitement, uncooperativeness and hallucinations.

This is a very simple thandai masala that can be prepared with easily available ingredients. I have used Khus Khus in this recipe. I know its banned in some of the countries. In that case, feel free to skip it.Yesterday I made thandai using this powder and it came out very well. It was refreshing and we loved it a lot. I have passed some of this powder to my neighbor. I hope her family will like it too. Ok, lets see how to make Thandai masala powder at home with step by step pictures.

Thandai masala powder recipe

How to make thandai masala powder recipe at home

Cuisine: Indian

Category: Drinks Recipes

Serves: 12

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Almond/Badam - 1/4 cup Cashew nuts – 2 tbsp Melon seeds - 2 tbsp Khus khus – 3 tbsp Fennel seeds – 2 tbsp ( OR cumin seeds) Pepper corns – 1 tsp Cardamom – 8 nos Nutmeg - Very small piece (optional) Saffron threads - Few Sugar - 1/2 – 3/4 cup Dried Rose petals - 1 tbsp or 15 nos OR rose essence - 1 tsp Pista – 1 tbsp (Optional , I used it) To make thandai ( For one serving) Boiled milk – 1 cup ( At room temperature, use full fat milk) Thandai powder – 1 tbsp ( Adjust) Ice cubes – few ( 2 nos)

HOW TO MAKE THANDAI POWDER - METHOD

Take all the ingredients for thandai masala and keep it ready. Grind them to a fine powder using a mixie. Sieve it and again grind the coarse ones. Use the remaining leftovers for making fresh thandai or lassi. Mix the powder well with a spoon and store in a box. Thandai masala powder is ready ! This powder can be stored for 2 months in an air tight box. Use clean spoon to handle. To make Thandai : Boil thick, full cream milk and let it cool down to room temperature. In a wide bowl, put few ice cubes, add 2 cups of milk and 1 tbsp ( i.e 5-6 tsp) thandai powder. Mix well. Check for taste and add more sugar or thandai powder if needed. Strain it using a cloth strainer( Tea strainer) and serve it. If you want to serve later, refrigerate it till use. It tastes the best only when served chilled. The more the standing time, the more tasty it would be! Straining is more important.Do not forget to strain the milk after adding thandai powder. Enjoy !

Note

There is no hard and fast rule in the quantity of ingredients for masala. You can reduce or increase it as per your like. I felt pistachios are not needed as it was not mentioned in the Ujjain video.Still I had used just 1/2 tbsp of it. Do not add more. It would dominate the other ingredients in flavor. Do not add more pepper corns. The color of thandai is usually sandal in color if its made without bhang. It looks green when bhang is added. Adjust the amount of cardamom and fennel as they are the flavoring ingredients for thandai. Straining is more important. Do not forget to strain the milk after adding thandai powder.

Try this Thandai powder at home and enjoy this refreshing drink instantly at your will !

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