Thandai Powder (Easy and Instant)
This Thandai Powder is a mix of nuts, spices, and rose petals. It is an easy and instant blend and instantly makes a refreshing, aromatic, and flavorful Thandai for festivals!
Ingredients
For Thandai Powder
- ¼ cup almonds
- ¼ cup pistachios
- ¼ cup cashews
- 1 tablespoon melon seeds
- ¼ cup edible dried rose petals
- 3 tablespoon fennel seeds
- 1 tablespoon poppy seeds
- 15 green cardamoms (use only seeds)
- 12 black peppercorns
- 1 small cinnamon stick
- ½ teaspoon ground nutmeg
- ½ teaspoon saffron
For Thandai (For Two Servings)
- ½ cup hot milk
- 1½ cups cold milk
- 2 tablespoon Thandai powder
- 2 tablespoon sugar (or to taste)
- A few ice cubes
Instructions
Making The Thandai Powder
- Add almonds, pistachios, cashews, and melon seeds in a blender or grinder jar. Blend the nuts into a fine powder. Do not grind the nuts in one go; otherwise, the oil will separate from the nuts.
- Transfer the nut powder to a mixing bowl.
- Add rose petals, fennel seeds, poppy seeds, cardamoms, black peppercorns, cinnamon, nutmeg powder, and saffron to a blender or grinder jar.
- Blend everything into a fine powder. Add the spice blend to the nut powder and stir until everything is well combined.
- The Thandai powder is ready. Store it in an airtight container and refrigerate for up to three months.
Making The Thandai
- Take ½ cup of hot milk in a bowl or cup. Add 2 tablespoon of prepared Thandai Powder and stir well.
- Let this mixture stand for at least 15 minutes or until it reaches room temperature. The soaking will bring a beautiful saffron color, and milk will absorb all the flavors of Thandai powder.
- Then transfer it to a blender jar. To this, add cold milk, sugar, and ice cubes. Blend until everything is mixed well and frothy.
- Serve the Thandai immediately or let it chill in the fridge until the time of serving.
- If you do not have time, you can skip this step of soaking the Thandai powder in the milk. Instead, blend 2 cups of cold milk, Thandai powder, sugar, and ice until well-mixed.
Notes
- Nuts: You can change the ratio of nuts according to your preference. My mom used to make this powder using only almonds, while I like to use mixed nuts. So go with your choice and change the ratio of nuts if you want. Also, grind the nuts separately, as they will release oil and clump upon grinding for longer.
- Rose Petals: You can skip them if you can not find the rose petals. And when you make Thandai milk, add rose water for the flavor.
- Poppy Seeds: If you do not have or can not find the poppy seeds, you can skip adding them.
- Cardamoms: I have removed the skin and used only seeds. With 15 cardamom pods, you will get approximately ½ teaspoon of cardamom seeds.
- Saffron: You can skip saffron or add more or less to your preference.
- Spices: Feel free to change the ratio of spices according to your taste preference. If you do not prefer the taste of any particular spice in this recipe, you can skip it. Or if you want to add other spices, like cloves or star anise, you can add them.
- Cinnamon: Instead of a cinnamon stick, add ¼ teaspoon ground cinnamon.
- Nutmeg: Use freshly made nutmeg powder for the best taste and flavor.
- Consistency: For the fine texture of the Thandai Powder, pass it through the fine strainer.
- Milk: To make Thandai, you can use whole or low-fat milk. However, Thandai will taste better with full-fat or whole milk.
- Cream: To make the Thandai creamier and more decadent, add ¼ cup of half and half or heavy cream per two cups of milk.
Nutrition (Approximate Values)
Calories : 513kcalCarbohydrates : 40gProtein : 18gFat : 37gSaturated Fat : 4gPolyunsaturated Fat : 9gMonounsaturated Fat : 19gTrans Fat : 0.01gSodium : 19mgPotassium : 1010mgFiber : 18gSugar : 4gVitamin A : 107IUVitamin C : 8mgCalcium : 405mgIron : 9mg
Tried this recipe?Tag @vegehomecooking On Instagram