Homemade Thandai Masala: A Refreshing Indian Beverage Mix (Lasts 1 Month)
25 minutes
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About Homemade Thandai Masala: A Refreshing Indian Beverage Mix (Lasts 1 Month)
Beat the heat with this homemade Thandai Masala, a vibrant blend of nuts, seeds, and spices that creates a delicious and refreshing Indian beverage. This recipe yields a flavorful mix that lasts for up to a month, allowing you to enjoy the taste of summer whenever you crave it.This isn't just any Thandai; it's a meticulously crafted recipe designed for ease and optimal flavor. Whether you're enjoying a cool glass of Thandai or creating creamy Kulfi, this masala is your secret ingredient for an authentic experience.Learn how to make this versatile mix and impress your friends and family with a truly delightful and authentic taste of India.
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
For the Thandai Masala
- 2 tbsp Almond blanched
- 2 tbsp Cashew
- 2 tbsp Pistachio
- 2 tbsp Poppy Seed
- 2 tbsp Melon Seed also known as watermelon seeds
- 1.5 tbsp Fennel Seed
- 2 tbsp Chironji
- 10 Cardamom pods, green cardamom
- 1/2 tsp Nutmeg freshly grated
- 1/2 tsp Cinnamon ground
- 1/2 tsp Peppercorn black, coarsely ground
- 1/4 tsp Turmeric powder
- Pinch Saffron strands
- 1/4 cup Sugar adjust to taste
- 1 tbsp Rose Petal dried
Instructions
Make the Thandai Masala
- Dry roast all the nuts and seeds (almonds, cashews, pistachios, poppy seeds, melon seeds, fennel seeds, and chironji) until fragrant. Let them cool slightly.
- Grind the roasted nuts and seeds into a coarse powder using a spice grinder or blender.
- In a bowl, combine the ground mixture with cardamom powder, nutmeg, cinnamon, black pepper, turmeric powder, saffron strands, and sugar. Mix well.
- Store the Thandai Masala in an airtight container in a cool, dry place. It will last for about a month.
Make the Thandai Drink
- In a blender, combine ice cubes, 1-2 tablespoons of Thandai Masala, milk, and sugar (to taste). Blend until smooth and frothy.
- Pour into a glass and garnish with saffron strands and dried rose petals. Serve immediately.
Make the Kulfi
- Heat the milk in a saucepan. Add 1 cup of Thandai Masala and simmer for 5 minutes.
- Let the mixture cool completely.
- Pour the mixture into kulfi molds or small glasses. Freeze for at least 4 hours, or until solid.
- Remove the kulfi from the molds and enjoy!
Recipe Notes
Expert Tips for the Best Thandai
- For a richer flavor, toast the nuts and seeds in ghee (clarified butter) before grinding.
- Adjust the amount of sugar according to your preference. You can also use honey or jaggery instead.
- If using whole cardamom pods, lightly crush them before grinding for a more intense flavor.
- For a creamier Thandai, use full-fat milk and add a splash of cream before blending.
Recipe Video
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Recipe Nutrition
Calories: 307kcalCarbohydrates: 24gProtein: 12gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gCholesterol: 11mgSodium: 44mgPotassium: 615mgFiber: 9gSugar: 6gVitamin A: 190IUVitamin C: 4mgCalcium: 380mgIron: 5mg
Richa Gupta
Articles: 214
3 Comments
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This looks so inviting! Thank you.
Looks incredible! Thanks for the details.
This is wonderful! Can’t wait to taste it.