Thandai Powder
User Reviews
5
Thandai Powder
Description
This Thandai Powder brings together a rich mixture of nuts and aromatic seeds with floral and spicy notes. Ground almonds, cashews, and pistachios provide creamy nutty richness, while fennel, poppy, and melon seeds add anise-like sweetness and texture. Green cardamom pods contribute warm, citrusy spice, balanced by a hint of black peppercorn for subtle heat. Dried rose petals add a delicate floral aroma, with saffron optionally enhancing both color and fragrance.
Once ground to a fine powder, the mixture can be stored for up to a month in airtight containers. To prepare Thandai, this powder is mixed with heated milk and sugar, with optional rose water, then served warm or chilled. Garnishing with sliced pistachios, saffron strands, and rose petals enhances presentation and flavor.
While some prefer soaking nuts and seeds before grinding to make a paste, this recipe favors a powder for easier storage and use. Adjustments like adding turmeric can deepen the yellow color traditionally associated with Thandai.
Ingredients
For Thandai powder
- 1/2 cup almonds
- 1/3 cup cashews
- 1/3 cup pistachio
- 2 tablespoon fennel seed saunf
- 2 tablespoon poppy seeds aka Khus khus
- 2 tablespoon melon seeds aka Charmagaz
- 20-25 pods green cardamom aka Elaichi
- 1.5 teaspoon black peppercorns
- 3 tablespoon rose petals I used dried
- 20 trands saffron optional
For Thandai
- 2 cups milk preferably pasteurized whole milk, divided
- 1-1.5 tablespoon sugar adjust to taste
- 2 tablespoon thandai powder
- 1/2 teaspoon rose water (optional) or dried rose petals
- 8-10 trands saffron to garnish, aka Kesar
- 1 teaspoon pistachio sliced, to garnish
Instructions
Making Thandai Powder
- Add all ingredients for Thandai powder in a blender.
- Grind to a fine powder. Store in an airtight container for up to a month.
Making Thandai Milk
- Heat milk in a saucepan. Once it comes to a boil, simmer and mix the thandai powder, sugar, and rose water. Turn off heat.
- Thandai is ready. If you like, you can strain the milk.
- Serve warm or cold. To serve cold, refrigerate for 30 minutes to 8 hours. Garnish with sliced pistachios, saffron and dried rose petals.
Notes
- Soaking nuts and poppy seeds before grinding can produce a paste, but the powder form is easier for storage and convenient use.
- Store the prepared thandai powder in an airtight container for up to one month to retain flavor.
- Adding turmeric or extra saffron can intensify the yellow color of the thandai drink.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 861 kcal
% Daily Value*
| Calories | 861kcal | 43% |
| Carbohydrates | 73g | 24% |
| Protein | 32g | 64% |
| Fat | 56g | 86% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 144mg | 6% |
| Potassium | 1695mg | 36% |
| Fiber | 21g | 84% |
| Sugar | 24g | 48% |
| Vitamin A | 651IU | 13% |
| Vitamin C | 22mg | 24% |
| Calcium | 734mg | 73% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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