Thandai masala is a rich, flavourful blend of nuts and spices used to prepare traditional Indian drink Thandai.
This homemade mix is used to whip up a refreshing Thandai quickly in summer or during festivals like Holi, Mahashivratri prasad. It has cooling ingredients to beat the heat in summer as well as aids digestion.
Check out my gujiya recipe and this Malpua rabri recipe in this website.
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Every Holi season, I wanted to try and post this Thandai masala, I don’t know what took me so long to make this simple spice mix. This is nourishing and rich, delicious as well. Do give this a try!
Ingredients
Here are the ingredients needed to prepare thandai masala.
- Almonds – Main ingredient in the masala
- Cashews – I add it little less than almonds and it is perfect filler and gives a rich texture
- Pistachios – Add lesser than other nuts
- Melon seeds – Added for it’s cooling properties, rich in nutrients too
- Poppy seeds – I skip this but adds the traditional taste to the drink, gives you a relaxed mood.
- Fennel seeds – Helps with digestion and adds wonderful flavour.
- Black pepper – Added for flavour, gives subtle heat that balances the sweetness in the drink. With turmeric, it is good for health too.
- Cardamom pods – Gives flavour, good for digestion.
- Saffron strands – for flavour, colour
- Nutmeg powder– For flavour
- Rose petals – Adds an amazing flavour, for it’s calming properties
- Turmeric – For colour and health benefits.
Please see the recipe card for quantities.
Step by step pictures
Let’s see how to make thandai masala.
- Firstly, take all the ingredients in the blender.
- Then use just pulse option to grind in small intervals.
- It gets done in no time, do not over grind it thinking it is not evenly powdered. Instead, open the mixer and mix all the nuts in the sides by wiping each time your grind.
- Thandai powder is ready! If you over grind it, it will leave out oil. So stop when you see its ground and starts to get lumpy.
- Mix a heaped tablespoon of thandai masala to 1 cup milk and add sugar as needed.
- Mix well and refrigerate until you serve. You can serve over ice immediately too.
Serve with rose petals, saffron and some nuts garnished.
Substitutions & Variations
- You can skip pistachios, in fact I make it at times only with almonds.
- Poppy seeds are also optional, I never add as it is banned in my country.
- You can skip saffron if not available.
- Instead of fennel seeds, you can add cumin seeds.
Storage
You can store thandai masala in an air tight container for 1 month in fridge comfortably.
Top Tip
- Grind in short pulses to prevent the nuts from releasing excess oil and turning into a paste. Do not grind for long time.
- Use a dry blender jar for best results.
- Use nuts in room temperature, not from fridge or freezer.
FAQ
With all the nuts, ingredients to cool your body and relax your mind, thandai sure is healthy when you make sure you do not over consume it. Keep sugar you add to the milk in check and make sure to burn those calories too! Of course during holi, this is going to be an energy booster.
Don’t forget to check my other Holi Recipes for party food ideas. Happy Holi 2025 to all who are celebrating!
Recipe card
Thandai masala Recipe | Thandai powder
Thandai masala Recipe | Thandai powder is a rich, flavourful blend of nuts and spices used to prepare traditional Indian drink Thandai.
Ingredients
- ½ cup Almonds
- ½ cup Cashews
- ¼ cup Pistachios
- 2 tablespoon Magaz
- 1 teaspoon Fennel seeds
- ½ teaspoon Black pepper
- 10-12 Saffron strands
- â…› teaspoon Nutmeg powder
- â…› teaspoon Turmeric powder
- 2 teaspoon Rose petals
- 5-6 small Cardamom
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Instructions
-
Firstly, take all the ingredients in the blender.
-
Then use just pulse option to grind in small intervals.
-
It gets done in no time, do not over grind it thinking it is not evenly powdered. Instead, open the mixer and mix all the nuts in the sides by wiping each time your grind.
-
Thandai masala is ready! If you over grind it, it will leave out oil. So stop when you see its ground and starts to get lumpy.
-
Mix a heaped tablespoon of thandai masala to 1 cup milk and add sugar as needed.
-
Mix well and refrigerate until you serve. You can serve over ice immediately too.
-
Serve with rose petals, saffron and some nuts garnished.
Video
Notes
- Grind in short pulses to prevent the nuts from releasing excess oil and turning into a paste. Do not grind for long time. Use a dry blender jar for best results.
- Use nuts in room temperature, not from fridge or freezer.
