If you are a fan of thandai, then try making this instant thandai powder that will get ready in just 10 minutes. Store this thandai powder and enjoy your favourite drink any time.
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5-6peppercorns / sabut kali mirch reduce the quantity if you prefer less spicy taste
15-20cardamom / elaichi
2tablespoonfennel seeds / variyali / saunf
½cupalmonds / badam
½cuppistachio / pista
1tablespoonmelon seeds / magaz / kharbooje ke beej
1tablespoonpoppy seeds / khus khus
pinch of saffron / kesar
Instructions
Remove seeds from cardamom.
In a small mixer jar, combine cardamom seeds, fennel seeds and peppercorns. Grind to make powder. Now pass this through a sieve with big holes. No need to use a fine strainer or sieve.
Keep the fine powder collected in the bowl aside.
Put the coarse powder (collected in the sieve) into medium sized mixer jar. To it add the remaining ingredients – almonds, pista, melon seeds, poppy seeds and saffron. Grind to a fine powder. Pulse the mixer at intervals of 10-20 seconds but not longer. Otherwise nuts will release its moisture and you will end up getting a sticky thandai powder.
Once crushed well, take it out in a bowl and add prepared fine powder of cardamom seeds, fennel seeds and peppercorns to it. Mix.
Store this thandai powder in an air tight container in refrigerator for about 2-3 months.
To prepare thandai drink using thandai powder, heat 1 cup milk in a pan over medium heat. Once the milk comes to a boil, add about 1-1.5 tablespoon of thandai masala powder and let it simmer on low-medium flame for 4-5 minutes. By doing so all the thandai masala flavours will be absorbed in milk. In the end, add sugar/rock sugar (mishri) to taste and simmer for another minute till it gets dissolved. Let it come to room temperature. Strain it using a fine-mesh strainer or a muslin cloth. Serve at room temperature or chilled.
Video
Notes
Reduce the quantity of black pepper, if you prefer less spicy taste. Similarly you can also increase the quantity if you prefer a spiced thandai drink. The quantity of all the ingredients can be adjusted as per taste and availability. In case you don’t get melon or poppy seeds, you can skip adding them to the recipe.
While grinding, pulse the mixer at intervals of 10-20 seconds but not longer. Otherwise nuts will release its moisture and you will end up getting a sticky thandai powder.
We have used almonds and pistachios, but you can you any one of them or can even use other nuts like cashews and walnuts.
If you like rose flavour, add about 2 teaspoon dried rose petals while grinding.