Thandai Masala is one of the spice powder mix that we (Indians) use, to make a special cold drink “Thandai” generally prepared during festivals like Holi and Maha Shivratri.
India has a treasure of unique spice blends for each and every recipe enhancing both the nutritive and flavour value of the dish.
I take pride in making certain homemade spice blends often referred to as “Masalas”..
Some of the most common Masala that I make is this Rasam powder and also Sambhar powder (obviously me being a south Indian).. But there are other common Masalas or spices blends that you may have heard before like the Garam Masala powder or Kadhi Masala.
Wondering why did I choose to make this Thandai Masala at home?
Well, if you are with me from my resolution post, you might already know that this year I am gonna try and celebrate all the Indian festivals, as in making traditional or fusion recipes that one generally makes specifically for that festival.
Holi is the festival of colours which falls in the month of March. Another reason for me to look forward to summers apart from Mangoes is to celebrate Holi. Holi is so much fun, with all the colours, the dance, the thandai and the bhang. Bhang is also a kind of drink but with some alcoholic content in it.
Thandai, on the other hand, is non-alcoholic.
This Thandai Masala is a perfect combination of nuts and spices, and hence can be used in a variety of different desserts or drinks like cheesecakes, phirnis or even in this Thandai smoothie which I posted during my #7daysmoothiechallenge. That means yes keep a watch on this space I am coming with a Thandai Cheesecake recipe as well.
What is Thandai Masala powder made of??
Basically, it is a combination of nuts like cashews, pistachios, almonds, melon seeds and also peppercorns for that slight spice. Rose petals and fennel seeds add to the aromatic essence. Saffron strands give it a lovely colour. These ingredients plus few other are then blended together to make a coarse powder which is then used in many different recipes.
Thandai Masala has all the rich, aromatic spices making it apt for the festivities.
And what was the fun part of making this Thandai Masala?
This is my first ever action shot. I mean look at the cashews and almonds in the above pic. I just love the way it has turned out.
We even tried to make a video but then since it was hand-held, it is way too shaky so I am not uploading it but soon will start making videos on the blog.
Follow me on instagram for all the video update. 🙂
Anyways, this Holi make the thandai masala at home as it is a very basic and easy to do recipe. Would hardly take any time to combine the ingredients and grind.
And if you happen to try this recipe then please tag me, tweet me or instagram me. I would love to follow you and your posts.
Here is the recipe for you
How to make Thandai Masala at home
Ingredients
- 1/4 cup almonds
- 1/4 cup cashewnuts
- 1/4 cup pistachios
- 10-15 nos black peppercorns
- 10 nos cardamom pods
- 2 tbsp melon seeds
- 1 tbsp poppy seeds
- 1 tbsp fennel seeds
- 15-20 nos saffron strands
- 2 tbsp rose petals
- 1/2 tsp nutmeg powder (i didn't use it)
Instructions
- Add all the said above ingredients into a blender and ground to a coarse powder.
- Store in an airtight container.
Notes
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Sachinmani says
Photos looks really nice.
sushma iyer says
Thank you buddy.. 🙂
Dhwani says
Awesome and useful post Sushma!!! Love the pictures too. Sharing this on my FB page.
sushma iyer says
You are a true sweetheart.. Thanks dear.. <3
Muskaan gopalani says
Awesome post
Will try this holi
Can u please tell me this quantity of powder how much milk can be taken ?
sushma iyer says
You mean do you want to make the drink?? For the drink use 1 cup of milk and 1 tbsp of thandai masala along with sugar and rose water. 🙂
sushma iyer says
Hi muskaan
You mean you want to make thandai – the drink?? For that take 1 tbsp thandai masala for 1 cup of milk and 2 tsp sugar or to taste.. 🙂 Hope this helps
Simz says
Did any one make it?
sushma iyer says
I definitely did.. 😉
Aditi says
Sushma, i just made this thandai powder and its one of the best ever!! Thanks for this recipe !!
sushma iyer says
That’s amazing Aditi.. Thank you so much for taking the time to try this out and sharing your wonderful feedback with us.. <3
Amita says
Have a query
1. do we need to roast the ingredients
2. can we use gulkhand instead of rose petals
sushma iyer says
Hi Amita
1.No need to roast the ingredients. You can use it as it is.
2. Gulkand is kind of sticky so that might affect the texture and it has an overpowering taste too. So need to be careful about that. If you plan to use gulkand then you will have to finish off this powder as quick as possible.
Hope this helps dear
Thank you
Shaila says
I usually just make the powder and then blend in the gulkand when I make the thandai. I omit rose petals from the recipe and don’t need to then add rose syrup and sugar to the thandai. Hope this helps.
sushma iyer says
Hi Shaila..
Thank you for sharing your way of doing it.. I am sure this would be helpful to many.. <3
Regards
Sushma
anita makkar says
Hi need ur help I made thandai today bt in lequid form can I convert it in powder form I used. 100 gm almond 90gm pistachio 25 gm sonf 25 gm melon seed 20gm black papper 20 gm elaychai all soled whole night after that blended in mixer nd add sugar syrup now it’s in dardara form can I convert it in powder
sushma iyer says
Hi Anita..
You can try microwaving it and see or dry roast and see. I have my doubts though.. But you can give it a trial.
But the best thing would be to use it in some kind of desserts as it is difficult to get it into the powdery form.
Regards
Sushma
Trupti Sethi says
Hi Sushma,
Wanted to know the quantity for around 30 people how much ingredients and milk will be required
sushma iyer says
Hi Trupti
The recipe mentioned about would be sufficient to make 5-8 glasses of thandai milk.. like 2 tbsp of thandai masala to a glass of milk. So for 30 people multiply each ingredient by 6 so that is 1/2 cup Almonds and so on. 🙂
Lamha says
Beautiful picture.. will definitely try this I just need to know the shelf life of this mix.. plz can u tell me that.
sushma iyer says
Hi Lamha..
The shelf life is basically for months together, a minimum of 1-2 months as these are just nut powders 🙂
Sonia Singh says
Do u put sugar extra ? Or its sweet enough ?
sushma iyer says
Hi Sonia..
Yes for 1 cup of milk, I add 1 tbsp of thandai masala and 2 tsp of sugar.. 🙂