Thandai Masala

Holi is just around the corner and thus this post.

Drinking Thandai is an integral part of Holi and Mahashivratri celebration.I am sure you all are aware of the two version of Thandai.One is simple Thandai and the other one is Bhang Thandai(when thandai is served with a strong doze of Bhaang in it and it’s called Bhang Thandai).Click here for both Thandai And Bhang Thandai recipe.
Traditionally thandai is made by soaking the spices and dry fruits in water overnight and then grinding them to a fine paste and finally mixing the paste along with milk just before serving.But the process is bit tedious of course.Last year I tried with the traditional process but this year decided to prepare the powder before so that I can serve it quickly to my guests on Holi.So if you don’t have much time you can definitely make this masala/powder ahead.And the best part of this masala is you can make this in a big batch and store in a air tight container so that you can enjoy thandai any time whenever you wish to have it.
So just have a look at the recipe….


Almonds – ½ cup
Pistachios – ½ cup
Cashew Nuts – 1/4 cup

Dry Fruits

Black peppercorn/kaalee mirch – 2 tbsp
Green Cardamom/Haree ilaayachee – 10-15
Cinamon/Dalchini-2-3 sticks

Poppy Seeds/khasakhas – 1 tbsp

Poppy Seeds/khasakhas

Fennel seeds/saunf – 1 tbsp

Fennel seeds/saunf

Melon seeds/karbuja ke beej- 2 tbsp

Melon seeds/karbuja ke beej

Saffron strands/kesar – 15-20 strands

Saffron strands/kesar

Dry rose petals – 1 tbsp

Dry rose petals


  • Add all the ingredients in a mixer grinder/blend/food processor and grind to make a fine powder.
  • Store in an airtight container for up to 7-10days.

  •   How to make Thandai using Thandai Powder:

  • Take a cup of milk and add 2 tsp of Thandai powder in it along with sugar and mix it.
  •   Garnish with saffron strands,dry fruit slivers,rose petals .
  • Serve chilled.

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