This Thandai Powder recipe, which is a mix of some nuts and spices, is versatile and can be used for so many purposes other than making Thandai from it.
And the best part is that this Thandai powder is made without any sugar. You can have it as it is or sweeten it with the sweetener of your choice.
Thandai, call it God’s Drink or Instant Energizer or Summer Coolant. It is a popular traditional summer drink in North India and Rajasthan for ages.
Holi, the festival of colors, is incomplete without Thandai and Gunjias. Though associated with festivals like Holi and Shivratri, it is a preferred drink throughout summers.
But wait, any idea what does this name Thandai means?
- Well, ‘Thand’ means cold, Thandai, therefore, means something which gives coldness. Hence, ideal to cool our bodies in the scorching heat.
- It is a drink that cools and refreshes not only our body but also our minds.
- It gives us protection from hot winds (loo) and nosebleeds because of so many cooling ingredients present in it. But what are these cooling ingredients?
- It is actually prepared with a mixture of milk, nuts, seeds, and spices, flavored with rose water or kewra water.
I, being a Delhiite, have seen it since my childhood. Yes, seen it as I was not fond of it initially but later on developed a great liking for it.
As the flavor of spices is dominant in it, it used to be my Father-in-Law’s favorite drink. Almost twice to thrice a week, he used to have it, though any time of the day but preferably in the night, as it induces good sleep.
This powder is good for summers. If looking for a powder for winters then you must try Milk Masala Powder.
Traditional Method
Traditionally, Thandai was made by grinding dry ingredients on stone (mortar and pestle) using little water at a time. Soaking this in water for a few hours, then straining it through a cloth and lastly mixing with chilled milk. Very elaborate and time-consuming process. But it tasted Divine.
My husband has done all this in his childhood with my mother-in-law. Even today he gets nostalgic remembering those days.
But today, do we have the time and energy to do so? Probably, No.
That’s why we look for some easy version, not compromising on the taste also.
Ingredients
It is a wonderful summer drink with enormous health benefits. All the ingredients of Thandai seem to be well thought of and researched for before mixing them. Shall we quickly have a look at in what ways we are benefitted by it…so that next time when we drink it we enjoy it all the more.
- Almonds: the best tonic for the brain and heart and also known for their antioxidant properties
- Fennel Seeds: Cools the body immensely plus a wonderful antioxidant as well antiflatulent.
- Watermelon seeds: again cools the body and a storehouse of Energy, Protein, Iron, and Vitamins
- Saffron: the Divine spice, that not only imparts lovely color but also prevents arthritis and cancer and also improves vision.
- Rose Petals: Cools the body, cures insomnia, nervous weakness, and digestion problems.
- Peppercorns: the king of spices, is an antibacterial and rich source of iron, potassium, Vitamins, and Dietary Fiber.
- Milk: And lastly, milk is a complete food in itself, full of Calcium, Protein and Vitamin C. Also, chilled milk is a very good antacid also.
I am sure, now you are even more tempted to have it.
Uses Other Than Making Thandai
- One thing more, I used this Thandai masala powder in my Rasmalai cake, and trust me, it worked wonders. The taste of the cake was augmented many times.
- Thandai Kulfi made with this Thandai powder is full of flavors and aroma.
- Thandai Panna Cotta
- Add this powder to Kheer, cookies, etc
FAQs
Q) How long can I store this Thandai Masala Powder?
You can easily store it for up to a month at room temperature. For a longer duration, store it in an air-tight container in the refrigerator.
Q) Can I make Thandai in advance?
- You can make Thandai in advance and chill in the refrigerator. But ensure to blend for a few seconds before serving as the powder settles down and also to make it frothy.
- You can make Thandai paste and keep it in the refrigerator for up to a week. Then just mix Thandai paste with chilled milk and honey and enjoy your Thandai.
- You can sweeten it with honey or jaggery powder or even dates or sugar.
- Some people like to pass it through a sieve before serving but in my family, we enjoy as it is without straining.
Q) What is the need to make this Thandai Powder?
- Today, Thandai syrups are easily available in the market but they contain a lot of sugar, hence pose a restriction especially for people having higher sugar levels.
- And making a fresh paste on the stone is also not practical especially when there are only two people to drink… me and my husband. And I guess, the time constraint is also there.
- In that case, Thandai powder is a wonderful option.
Q) What are the benefits of making Thandai Powder at home?
- Making Thandai from Thandai powder has its own benefits.
- The Topmost is that you can control the amount of sugar as per your needs and taste. In place of sugar, you can add jaggery powder or honey or even dates to it. Thus, you can say that this thandai powder is diabetic-friendly.
- Also, you can adjust the number of peppercorns and other spices.
- And lastly, yes gets ready in a jiffy.
Q) Is it necessary to roast almonds and pistachios?
No, not necessary. But roasting augments the flavor, therefore recommended to do so.
Q) Can I grind all the ingredients together?
It’s better to grind almonds separately and then mix this in the rest of the powdered ingredients. This is because almonds release oil when grounded for too long. And this will turn the powder a little mushy.
Some Other Summer Coolant Recipes:
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Thandai Powder Recipe
Ingredients
Thandai Powder
- 1/4 Cup 60 gm Almonds
- 2 Tbsp 60 gm Green Pistachio
- 2 Tbsp 30 gm Melon Seeds (Magaz)
- 3 Tbsp 30 gm Poppy Seeds (khuskhus)
- 4 Tbsp 30 gm Fennel Seeds (Saunf)
- 2 tsp 10 gm Peppercorns (kali mirch)
- 15-16 10 gm Green Cardamom (Chhoti Elaichi)
- 1/2 tsp Nutmeg Powder Jaifal
- 1 tsp Rose Petals Dried
- 1/4 tsp Saffron Strands
For Making Thandai Drink
- 1 Cup Chilled Milk
- 1 Tbsp Thandai Powder
- 1/2 Tbsp Honey or Stevia or any other Sugar Substitute
- 4 Ice Cubes
- 1/2 tsp Kewra Water Optional
- 1 tsp Slivered Almonds For Garnishing
Instructions
For Making Thandai Powder
- Heat a pan and lightly dry roast almonds and pistachios. Though you can use the nuts without roasting also but roasting augments their flavour.
- Put all the ingredients, except almonds, in the grinder and grind finely.
- Grind Almonds into a fine powder. For grinding almonds, use the ‘pulse’ key 4 to 5 times and not the regular method.’This is because if run the usual way then almonds release oil and the powder becomes little mushy instead of being totally dry
- Mix almond powder into it and pass through a sieve.
- Grind the coarse powder left in the sieve once again.
- Again pass it through a sieve.
- Repeat this process till you get a fine powder.
- Store it in an airtight container.
For Making Thandai Drink
- Mix Thandai powder with 2 tablespoon milk in the blender and make a fine paste of it.
- Now add remaining chilled milk, honey/stevia powder in the blender and blend for 3 to 4 minutes.
- Add ice cubes and Kewra water and again blend it for 30 seconds or so.
- Top with Cardamom powder (optional), slivered almonds.
- Serve with love.
Notes
- For Thandai Powder
- Grind almonds separately because if run longer they become moist as their oil is extracted.
- Even after passing through sieve 3-4 times, you may be left with little coarse powder (1 tsp or so). Soak it in milk for some time and add to your Thandai later.
- Melon seeds are ideally a mix of 4 seeds... watermelon, muskmelon, cucumber and pumpkin. In case you don't get these then go for any one or two.
- Some people prefer white peppercorns also but I don't use it as it is very strong.
- You can increase or decrease the quantity of spices as per your preference.
- I have not mixed sugar in this. If you want, you can add sugar and grind it along with other spices.
- You can make Thandai in advance and chill in the refrigerator. But ensure to blend for few seconds before serving as the powder settles down and also to make it frothy.
- You can make thandai paste and keep in the refrigerator for up to a week. Then just mix thandai paste with chilled milk and honey and enjoy your thandai.
- You can sweeten it with honey or jaggery powder or even dates or sugar.
- Some people like to pass it through a sieve before serving but in my family, we enjoy as it is without straining.
- Ensure to add Kewra / Rosewater as it enhances the flavour multiple times.
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