10 Minute Instant Thandai Powder (Thandai Masala)
Ready in 10 minutes, this homemade thandai powder is a blend of nuts and Indian spices that gives delicious, deep flavors that are SO much better than store-bought thandai masala powder.
Cook Time10 minutes mins
Total Time10 minutes mins
Course: Drinks
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: indian drink, thandai masala, thandai powder
Servings: 16 thandai glasses
Calories: 44kcal
- ⅓ cup almonds
- ⅓ cup cashews
- ¼ cup pistachios
- 1½ tbsp fennel
- ½ tsp black peppercorns
- 2 tbsp watermelon seeds
- ¼ tsp saffron strands
- 2 tbsp white poppy seeds khus khus
- 1 tbsp cardamom seeds
- 2 tbsp rose petals dried
Add cardamom seeds, black peppercorns, and fennel seeds to a grinder. Grind into a fine powder.
Add white poppy seeds and grind. Transfer mixture to a medium sized mixing bowl.
Add nuts and water melon seeds to grind. Pulse to grind. Do not over grind as this will result in the nuts releasing oil and becoming pasty. Depending on the size of your grinder, I suggest grinding in 3-4 parts.
Transfer mixture to mixing bowl. Add crushed rose petals ( I used hand to crush) and saffron strands.
Mix thandai powder well. If you prefer a very fine powder you can sieve the mixture and grind any bigger pieces again. Mixture is ready for use.
Two tablespoons and 1-2 tablespoons of sugar per 1 cup of milk
If you’d like you can add sugar to this mix. Ground sugar will be quicker to dissolve in the milk. I like to vary the amount of sugar being used dependent on if it is for a party or for use at home so I don’t add any to the mix.
Note - powdered sugar sold in the US contains corn starch so I would avoid using that in this drink.
Calories: 44kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 1mg | Potassium: 67mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 11IU | Vitamin C: 0.3mg | Calcium: 12mg | Iron: 0.4mg