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Thandai Powder is a blend of nuts and spices that come together to create an absolutely fragrant, delicious, and unique powder that is great for flavoring any drink or dessert.

Thandai powder or Thandai Masala is a perfect blend of spices and nuts that are used to make a refreshing drink called Thandai. Thandai is usually enjoyed in the northern parts of India during the warm summer months as a cooling drink. However, it is more popular as a drink served during the festive time of Holi and Shivratri.

What is Thandai Powder?

Thandai powder is a popular Indian spice blend made with a combination of fennel, cardamom, black pepper, cloves, saffron, rose petals, almonds, and pistachios. Traditionally served cold during festivals, warming Thandai is also gaining in popularity. With its distinctive flavor, this blend can help you add a unique twist to your cooking.

This Thandai Powder is used to make Thandai milk which is very popular during the festive time of Holi and Maha Shivratri.

Traditionally, the Thandai is made by soaking the nuts and spices overnight and then grinding them into a fine paste using a mortar and pestle. Then the paste is mixed in milk to make the Thandai drink.

However, that process is time-consuming and tedious in today's time. Hence this easy, quick, and efficient process of making Thandai powder works for today's busy life.

Why should you make Thandai Powder?

• Quick and easy

• Makes delicious drinks and desserts

• Acts as a natural deoxidizer

• Energy booster

• boosts immunity

• Aids digestion

Ingredients for Thandai Powder

Almonds - You need regular raw almonds for this recipe. Do not opt for salted or blanched ones. Almonds have an abundance of healthy fats and antioxidant properties. They are also a rich source of vitamin E.

Pistachios - De-shelled raw or roasted pistachios work best for the Thandai marsala or Thandai powder. Pistachios are an excellent source of fiber and proteins and are antioxidants too.

Cashews - Whole or split raw cashews should be used and not spiced or salted ones. Cashews are rich in heart-healthy fats, fiber, and proteins.

Poppy seeds - Poppy seeds give the Thandai an irresistible rich nutty flavor. When roasted, they also release a beautiful aroma. You need white poppy seeds for this recipe. Poppy seeds are rich in fiber, proteins, fats, calcium, and minerals. They also help ease gastrointestinal irritation and boost the immune system.

Cardamom - You can use the cardamom with the outer shell or just the inside seeds. It is up to you how you like it. Cardamom also boosts immunity.

Peppercorn - Black peppercorns give the Thandai a spicy kick and also act as an immunity booster.

Fennel Seeds - Fennel seeds have a licorice or aniseed flavor, and they impart warmth and sweet aroma and flavor to the Thandai. They, in a way, enhance or elevate the sweet flavor of the recipe. Fennel seeds also keep the body cool during summer, cure flatulence, and aid the digestive system.

Saffron - I like using Spanish saffron, but you can use any good quality saffron for this recipe. Saffron has a sweet floral taste that works well for this recipe, and it also gives a nice yellow color to the drink.

Dry rose petals - Always use good quality edible dry rose petals for any food-related use. Rose petals add a distinctive flavor, fragrance, and color to the Thandai powder.

Melon Seeds - Melon seeds add rich texture and act as a natural energizer.

All the ingredients in the Thandai Masala or Thandai Powder are unique and healthy, and when they come together, they create a Thandai powder that is not just rich in flavors but also very healthy and nutritious.

How to make Thandai Powder

Take a pan and set it on medium heat. Add all the nuts and dry roast them for a minute or 2. transfer them to a plate or bowl to cool down.

Then add the rest of the ingredients to the pan and dry roast all of them for another minute.

Switch off the heat, transfer the roasted ingredients to the plate with nuts, and let everything cool down to room temperature.

Once it has cooled down to room temperature, transfer it to a mixer/grinder.

Pulse the nuts and spices and grind a few times till it is nicely ground. Do not grind it for too long, or the nuts will release the oil, and you will get a nutty paste instead of powder. For perfect results, it is important to use the pulse mode on your mixer.

Depending on your grinder's capacity, you will get a roughly ground Homemade Thandai Powder or a fine ground one. Either is fine as far as it is not too chunky. I like to keep mine a little coarse as it adds some texture to my Thandai Milk.

You can store this Instant Thandai Powder in an airtight container in a cool place, and it will stay good for a few months.

Frequently Asked Questions

Can you skip roasting the ingredients to make Thandai Powder?

Roasting the ingredients enhances the flavors; however, you can always skip the roasting part and still get an awesome Thandai Powder or Thandai Masala.

How can Thandai Powder be used?

Thandai powder is commonly used in the classic Indian Thandai, but it has many other uses, too. Sprinkle it on cooked rice or use it to add richness and nuttiness to potato or vegetable dishes. The list doesn't stop there, though. You can also use Thandai powder to prepare masala chai, desserts, yogurts, shakes, fruit salads, and more.

Using Thandai powder in your everyday cooking can help you explore new flavors and have more fun in the kitchen. The combination of spices that make up this powder not only tastes great but they are also packed with health benefits.

Fennel is known to aid in digestion, while cardamom is highly anti-inflammatory and can help keep your heart healthy. Moreover, almonds are high in protein and healthy fats.

How to store the Thandai Powder?

Store the Thandai powder in an airtight container in a cool place. The Thandai powder will stay good for 2 to 3 months.

Recipes using Thandai Powder

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