Updated: Jun 26, 2020
Thandai Powder is very easy to make masala powder. It is very versatile and loaded with loads of health quotient too. All the ingredients like almond, cashew, cardamom, rose and saffron etc make this is a great dessert flavour.
In India, during summertime, we always to have delicious cooling drinks. There are hundreds of those options available in the market but the taste of thandai during holi is the best nothing can beat it. Its full of natural, healthy and all the ingredients are easily available in your kitchen.
What is Thandai Powder?
It is a coarsely grounded mixture of nuts and flavours like cardamom, black pepper, fennel seeds, rose petals etc. To make this recipe you only need a blender jar nothing else(believe me). Also, this process takes only 2-3 min not more than that. If you will try and make it once at your home I am pretty sure you are not going to market any further to buy one for you. If you or any of your family member doesn't like plain milk(just like my husband) then just try this masala powder once, I am pretty sure you won't have to find any other alternative for them.
How to consume Thandai Powder?
Well, the very first option is definitely milk. But you can also use to flavour your desserts, yoghurt etc. I have come across people making cheesecake, white chocolate mousse using thandai powder. In this post, I am sharing my way of making thandai milk.
Thandai Milk Recipe
In a pan add 300 ml(1 full glass) of milk. Then add 2 tsp of sugar(or as per your taste) and 1 tbsp of thandai powder. Let it come to boil and then reduce the flame. Heat the milk for 5-10 min. This will help in absorbing all the goodness of thandai powder in the milk. Sieve the milk in a glass and keep it in the fridge for 30 min. It's best to serve cold but I somehow like it hot too. It's completely your choice.
50 g(1/4 cup) whole almonds
50 g(1/4 cup) whole cashews
30 g(1/4 cup) pistachios
1 tbsp poppy seeds (khus khus)
6-8 whole green cardamom. with skin
1 tbsp fennel seeds
1/2 tsp (8-10) black peppercorns
1-2 tbsp(dried or fresh) rose petals
few strands of saffron
1 tbsp melon seeds (optional)
In a blender jar add everything. Make a coarse powder out of it. Do not blend it for too long otherwise nuts will start releasing oil.
Store in an airtight container and you can use it for next 1-2 weeks.