THANDAI MASALA POWDER

THANDAI MASALA POWDER

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Cannot imagine holi without thandai, it’s a refreshing milk based beverage, very popular in North India and is enjoyed during Mahashivratri and Holi festivals.

Thandai is also known as “Sardai” the word thandai means coolant, this drink is excellent when the weather changes to scorching hot summers it cools the body as the ingredient’s used in this drink has cooling properties and gives many health benefits too. Its made with fragrant spices, rose petals, poppy seeds and some nuts and the addition of saffron makes it more exotic, once you try this drink I am sure you will get addicted to it.

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With holi just around the corner thought of sharing my way of making thandai masala, traditionally thandai making is a long process and it’s a bit time consuming which involves soaking of the ingredient’s in water overnight and then next morning grinding them to a fine paste for making thandai, but now in modern age we all have found easier ways to make everything instantly. You can buy readymade store bought thandai masalas or syrup in the market, but why to buy store bought when you can make much more better tasting ,no preservatives or artificial added colour thandai masala at home in less than 10 minutes which you can store in an airtight box in your refrigerator for 1 to 2 months and use whenever you want to enjoy this drink.

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If you try this recipe do give me a feedback if possible would be happy to hear from you…
HAPPY HOLI FRIENDS…
Have shared more cooling drinks in my blog which will help you enjoy your summer… check them out too… Black grape fizz, Shirley temple, Jaljeera, Strawberry mojito and  Thandai using this thandai masala.

FullSizeRender_2RECIPE FOR THANDAI MASALA POWDER

Ingredients for the masala powder:

  • ¼ th cup – Badam (Almonds)
  • ¼ th cup – Kaju (Cashewnuts)
  • 20 nos Pista – (Pistachios nuts unsalted)
  • ¼ th cup – Charmagaz / Magaztari (Melon seeds)
  • 1 tbsp – Khus khus (Poppy seeds)
  • 15 to 20 nos – Black pepper corns whole (if desired more can be added)
  • 10 nos – Elachi (Green cardamom),(peel the skin and use the seeds only)
  • 1 tbsp Saunf (Fennel seeds)
  • A generous pinch of nutmeg grated (Optional I didn’t use it)
  • Few strands of Kesar (Saffron)
  • 2 to 3 tbsp – Dried rose petals .

FullSizeRender (1)METHOD TO MAKE THE THANDAI MASALA POWDER:

  1. Dry roast the nuts almonds, cashews, pistachios together lightly, take out on a plate and keep aside till cooled.
  2. Dry roast the Magaztari (Melon seeds), cool and keep aside.
  3. In a dry mixer grinder jar take the spices like whole peppercorns, seeds of green cardamom, fennel seeds and grind them to a coarse powder.
  4. Now add the remaining ingredients, khus khus (poppy seeds), Kesar (saffron), dried rose petals and the roasted and cooled nuts and melon seeds.
  5. Grind in the mixer grinder giving short blitz’s, if you grind them continuously the nuts will leave oil and the powder will not have a good texture and become like a thick paste. So always grind with short blitz’s till a semi coarse texture is achieved.
  6. Take out the mixture on a sieve and sieve it with light hands, and again grind the coarse ones till fine powder is achieved, as I like my powder to be a little coarse so I have kept it this way.
  7. Transfer the prepared powder in an airtight container in the refrigerator, this can be stored for 1-2 months and enjoyed whenever desired.

FullSizeRender_1How to make thandai using the thandai masala powder:
Ingredients to make thandai (1 serving):

  • 1 glass – Boiled Milk, bought to room temperature.
  • 2 tsp – Thandai masala powder
  • Sugar to taste
  • Few drops of rose water (Optional)
  • Few strands of Kesar (Saffron ) soaked in 1 tsp hot milk for 30 minutes

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FullSizeRender_5Method to make the thandai :

  1. Mix the sugar to the milk stir till the sugar is completely dissolved.
  2. Take the soaked kesar in a small mortar pestle and grind completely each strands of kesar till all the bright colour of kesar is dissolved in the milk, add it to the above milk (soaking the saffron strands in the hot milk releases its colour and flavor to maximum).
  3. Add 2 tsp of thandai masala powder or as desired to the milk along with some rose water and give a good mix.
  4. Let the milk mixture chill in the refrigerator till completely chilled, minimum 1 to 2 hrs preferably (the longer you give a standing time to the thandai after mixing the powder the tastier it becomes, as the flavours of spices and nuts gets infused properly).
  5. If you like you can strain the mixture at this step before serving, I like it little chunkier,but for my kid I strain it, again its upto your preference.
  6. Serve it chilled garnished with some chopped almond flakes or rose petals.

FullSizeRender_1 (1) NOTE:

  1. You can adjust the spices in the recipe according to your liking my family likes it little milder flavours of spices, so I have added according to my family’s preference.
  2. Do not over grind the mixture at one go, grind with short blitz’s as the nuts and poppy seeds have a tendency to leave oil. If over ground and it would spoil the texture of your powder.
  3. Always use boiled milk to make thandai do not use raw milk.
  4. Always serve the thandai super chilled.
  5. Soaking the milk with kesar will help the kesar to release its maximum colour and flavor in the milk, which is not possible in cold milk.
  6. This thandai masala powder can be used in many other recipes like thandai lassi, thandi kulfi, thandai pannacota, thandai chees cake, thandai flavoured cookies or nankhatis, will be sharing some of the recipes soon, stay tuned!

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THANDAI MASALA POWDER
 
Author:
Recipe type: Dry masala
Cuisine: Indian
Ingredients
Ingredients for the masala powder:
  • ¼ th cup – Badam (Almonds)
  • ¼ th cup – Kaju (Cashewnuts)
  • 20 nos Pista – (Pistachios nuts unsalted)
  • ¼ th cup – Charmagaz / Magaztari (Melon seeds)
  • 1 tbsp – Khus khus (Poppy seeds)
  • 15 to 20 nos – Black pepper corns whole (if desired more can be added)
  • 10 nos – Elachi (Green cardamom),(peel the skin and use the seeds only )
  • 1 tbsp Saunf (Fennel seeds)
  • A generous pinch of nutmeg grated (Optional I didn’t use it)
  • Few strands of Kesar (Saffron)
  • 2 to 3 tbsp – Dried rose petals
Ingredients to make thandai (1 serving):
  • 1 glass – Boiled Milk ,bought to room temperature.
  • 2 tsp – Thandai masala powder
  • Sugar to taste
  • Few drops of rose water (Optional)
  • Few strands of Kesar (Saffron ) soaked in 1 tsp hot milk for 30 minutes
Instructions
METHOD TO MAKE THE THANDAI MASALA POWDER:
  1. Dry roast the nuts almonds, cashews, pistachios together lightly, take out on a plate and keep aside till cooled.
  2. Dry roast the Magaztari (Melon seeds), cool and keep aside.
  3. In a dry mixer grinder jar take the spices like whole peppercorns, seeds of green cardamom, fennel seeds and grind them to a coarse powder.
  4. Now add the remaining ingredients, khus khus (poppy seeds), Kesar (saffron), dried rose petals and the roasted and cooled nuts and melon seeds.
  5. Grind in the mixer grinder giving short blitz’s, if you grind them continuously the nuts will leave oil and the powder will not have a good texture and become like a thick paste. So always grind with short blitz’s till a semi coarse texture is achieved.
  6. Take out the mixture on a sieve and sieve it with light hands, and again grind the coarse ones till fine powder is achieved, as I like my powder to be a little coarse so I have kept it this way.
  7. Transfer the prepared powder in an airtight container in the refrigerator, this can be stored for 1-2 months and enjoyed whenever desired.
Method to make the thandai :
  1. Mix the sugar to the milk stir till the sugar is completely dissolved.
  2. Take the soaked kesar in a small mortar pestle and grind completely each strands of kesar till all the bright colour of kesar is dissolved in the milk, add it to the above milk (soaking the saffron strands in the hot milk releases its colour and flavor to maximum).
  3. Add 2 tsp of thandai masala powder or as desired to the milk along with some rose water and give a good mix.
  4. Let the milk mixture chill in the refrigerator till completely chilled, minimum 1 to 2 hrs preferably (the longer you give a standing time to the thandai after mixing the powder the tastier it becomes, as the flavours of spices and nuts gets infused properly).
  5. If you like you can strain the mixture at this step before serving, I like it little chunkier,but for my kid I strain it, again its upto your preference.
  6. Serve it chilled garnished with some chopped almond flakes or rose petals.
Notes
1. You can adjust the spices in the recipe according to your liking my family likes it little milder flavours of spices, so I have added according to my family’s preference.
2. Do not over grind the mixture at one go, grind with short blitz’s as the nuts and poppy seeds have a tendency to leave oil. If over ground and it would spoil the texture of your powder.
3. Always use boiled milk to make thandai do not use raw milk.
4. Always serve the thandai super chilled.
5. Soaking the milk with kesar will help the kesar to release its maximum colour and flavor in the milk, which is not possible in cold milk.
6. This thandai masala powder can be used in many other recipes like thandai lassi, thandi kulfi, thandai pannacota, thandai chees cake, thandai flavoured cookies or nankhatis, will be sharing some of the recipes soon, stay tuned!

4 Comments

  1. I can attest to the fact that this is a truly delicious recipe.
    We had some important visitors last saturday and sunday so I gave it
    a go. Your instructions were so good and it didn’t take as long as I assumed it
    would to put together. Cheers for the awesome recipe

     
    • mukherjee soma

      So happy to hear that you tried the recipe and liked it, feedback like this has made my day???, do stay tuned will be sharing more such recipes soon ?

       
  2. Very well explained and presented. Will surely try it out.

     

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