Homemade Thandai Powder Thandai Masala

Use this protein-rich mix to make Thandai, an Indian cold drink served during the festival of Holi and Maha Shivaratri.

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. Although easy to find in stores, I find homemade thandai powder is a cinch to make. Plus, its shelf life is incredibly long when compared to Thundai paste. Make it, store it and enjoy it in multiple ways- in thandai, stir it in your oatmeal, or sprinkle it over vanilla ice cream!

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 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 the whole almonds, 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. 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 powder after grinding. Craving for more Festive Recipes? Check out this collection of 40+ 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:

Storing and Freezing

Leftover dry thandai powder can be stored in an airtight container in a cool, dark place 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

Grind separately: Grind the spices and nuts in two different batches to prevent the nuts and spices from over-grinding and releasing their oils.Make-ahead: The Thandai masala can be prepared 2-3 weeks in advance. Store it in an airtight container in a cool, dark place or freeze for up to 2 months. Thaw in the fridge overnight, if frozen.Double or triple the recipe: Split the thandai ingredients and grind them in batches to prevent the oils from releasing.