Homemade Thandai Powder recipe can be used to make a refreshing drink for Holi or Shivratri celebrations. Thandai is milk flavoured with nuts, spices and sugar. Usually paste is made with all the spices and nuts and is mixed with boiled milk. Sugar also is added per taste and lots of saffron to give that rich colour and texture. As with every other dish, even thandai powder is prepared which makes it very easy to mix in milk and serve. We don’t have the tradition of thandai here in south, but looking at all the colourful thandai posts, even I was tempted.
Homemade Thandai Powder Recipe – How To Use
To be frank, I am including a thandai based dessert in my next online class and for that I made this Thandai masala powder. Using this powder in fusion desserts gives you amazing results. Think of cakes, cookies, mousse, cheesecakes, tarts and what not. When I start thinking about fusion desserts, I get a major creative wave flowing through my brain and today I made an exotic Thandai mousse cake.As the final pictures are not ready yet, I am not including it in this post, but will show you all in the next post. So to celebrate holi, make this homemade thandai powder and make amazing desserts to surprise your family.
You can buy Whole Thandai masala, Thandai Syrup and Thandai Powder online from Amazon. But you can also make it at home easily. It hardly takes ten to twenty minutes to make the powder and it is extremely flavourful too. You can check out the recipe to know how easy it is. You can use the nuts after slightly roasting them, which makes them very flavourful. I used my oven to roast the nuts. You can also use your pan to roast briefly.
While grinding the powder, you need to very cautious. You just need to pulse the mixer. Don’t grind the nuts because it would emit oil and your powder might become a paste. So ten to fifteen pulses are enough to powder the given quantity. I will share another recipe using this powder on Holi day. Before I post the recipe, make sure to stock this powder in your pantry.
Thandai Powder Recipe
- 50 gm Almonds
- 50 gm Cashew
- 50 gm Pistachio
- 1 tbs Poppy Seeds
- 2-3 tbs Cucumber Seeds
- 1 tsp Fennel Seeds
- 1/4 cup Rose Petals
- 10-15 nos Cardamom
- 2 pinch Saffron
- 10 nos Peppercorns
- Roast almonds, cashews and pistachios at 180C for ten minutes.
- Allow them to cool down.
- In a mixer jar, take all ingredients along with cooled down nuts and pulse until it is finely powdered.
- Do not over grind as the nuts will become oily. Only pulse the mixer 10-15 times.
- Transfer to a plate and when it is completely cool, transfer to an airtight jar and refrigerate.