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Recipe card
What is thandai powder?
Thandai powder is made with a blend of aromatic spices like cardamom, peppercorns, poppy seeds, watermelon seeds, fennel, nuts like almonds and cashews, and flavorings like rose and saffron. This powder is then used to make a traditional holi drink called thandai or many Indian desserts.
Uses
Thandai powder can be used to make many Indian sweets, desserts or even to flavor the milk.
Flavor the milk with thandai powder. You can check our classic and traditional thandai, mango thandai. Try our Holi special thandai nankhatai and thandai burfi sweet recipe. You can also make popular Indian desserts like kheer, rabdi, and lassi or even your Western desserts like doughnuts, pudding, cookies, mousse, and cheesecakes.
Ingredients
Nuts: Add almonds (badam) and cashews or combine almonds, cashews, and pistachios. It makes the powder rich and nutty. Cardamom pods: Classic Indian flavor. This is also called elaichi. Peppercorns, also called kali mirch, give the desired heat. Fennel seeds, also called saunf, are added for cooling effects, especially during summer. Poppy seeds: also called khas khas is used to get a creamy texture. If unavailable add more nuts. Watermelon seeds, also called magaz, add a nutty flavor and sweet taste. Rose petals: Gives floral fragrance and flavor. Saffron strands: Enhances the flavor of the recipe. Check out the recipe card for the full list of ingredients.
How to make thandai powder?
Add all the ingredients to your mixie jar or blender to make the powder. Blend or grind until you get a smooth powder. Do not over-grind or add water; the nuts may release oil and become a paste. Store in an airtight container and refrigerate until you are ready to use. You can store it for up to 45 days.
Recipes using thandai powder mix
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