This Thandai is very healthy and nutritious and purely non-alcoholic, as this recipe doesn't includes Bhaang. 'Thandai' is the hindi word for 'Chilled or Cool', it is really good to take in hot summer days. In this recipe, I have shared the recipe of Thandai Premix or Thandai Powder or Thandai Masala, that you can make once and enjoy this drink all summer. You can prepare this masala in-advance to reduce your work during Festivals like the MahaShivratri & Holi. With this recipe, you can also checkout my Beverages Recipes Collection, which includes more recipes for hot summer days like: Watermelon Juice Recipe, Mango Frooti Recipe, Strawberry mint lemonade etc.
For Festivals & Fasting, you can checkout my Indian Sweet Recipes Collection also.
Instructions for how to make Thandai with Thandai Premix/Powder:
- Firstly, take grinder jar and add 7 green cardamom, 25 black peppercorn, 4 cloves and 1.5 tbsp fennel seeds/ saunf.
- Then add 1/2 of 250 gm Sugar to it. Grind to fine powder without adding any water.
- Place a sieve over a bowl. Then sieve the grounded mixture.
- Now, take the same grinder jar and add 2 tbsp poppy seeds to it.
- Then add 1 tbsp melon seeds, 20 cashew nuts, 25 almonds and the remaining half of sugar to it.
- Grind to fine powder without adding any water. Place a sieve over the same bowl. Then sieve the grounded mixture.
- Then grate a little nutmeg and add 2 pinches of yellow food colour to the grounded mixture.
- Strain this mixture again through a sieve to mix it well.
- Thandai Powder is now ready.
- For preparing Thandai - 2 big glasses, take 6 tsp thandai powder in a bowl or glass.
- Then add 1/2 cup of milk and 1 tsp gulkand to it.
- Stir to mix them well and keep this mixture aside for half an hour.
- After half an hour, thandai powder is bloomed well in the milk.
- Transfer this milk to a blender jar and add remaining 1.5 cups of milk & ice cubes to it. I have used chilled milk that's why didn't add ice cubes.
- Blend it well. Thandai is ready.
- Transfer it to serving glasses and garnish with chopped almonds and few strands of saffron/ kesar.
- Enjoy this chilled and super scrumptious Thandai/ Sardai.
1. Ingredients Preview for Thandai Masala or Thandai Powder.
2. Firstly, take grinder jar and add 7 green cardamom, 25 black peppercorn, 4 cloves and 1.5 tbsp fennel seeds/ saunf.
2. Then add 1/2 of 250 gm Sugar to it.
3. Grind to fine powder without adding any water.
4. Place a sieve over a bowl. Then sieve the grounded mixture.
5. Now, take the same grinder jar and add 2 tbsp poppy seeds to it.
6. Then add 1 tbsp melon seeds, 20 cashew nuts, 25 almonds and the remaining half of sugar to it.
7. Grind to fine powder without adding any water.
8. Place a sieve over the same bowl. Then sieve the grounded mixture.
9. Then grate a little nutmeg and add 2 pinches of yellow food colour to the grounded mixture. Only grate 1/8 part of nutmeg.
10. Strain this mixture again through a sieve to mix it well.
11. Thandai powder is now ready.
12. Store the Thandai masala in any air tight container and use for up to 2 months.
13. For preparing Thandai- 2 big glasses, take 6 tsp thandai powder in a bowl or glass.
14. Then add 3/4 cup of milk and 1 tsp gulkand to it.
15. Stir to mix them well and keep this mixture aside for half an hour.
16. After half an hour, thandai powder is bloomed well in the milk.
17. Transfer this milk to a blender jar and add remaining 1 cup of milk & ice cubes to it. I have used chilled milk that's why didn't add ice cubes.
18. Blend it well. Thandai is ready.
19. Transfer it to serving glasses and garnish with chopped almonds and few strands of saffron/ kesar.
20. Enjoy this chilled and super scrumptious Thandai.
Tips:
- You can use edible dry rose petals in place of Gulkand, then you have to grind them with dry fruits.
- Instead of Green Cardamom whole , green cardamom powder can also be used. Then add it while adding nutmeg and food colour.
- Adding yellow food colour is optional.
- You can use fresh raw milk for making the thandai or boiled milk can be used which is chilled.
- You can serve the thandai immediately as well. But mixing this thandai powder in milk and keeping it aside for half an hour gives better taste because in this half an hour dry fruits puff up and release their flavors.
- You can add dry fruits of your choice. For garnishing chopped pistachio can also be used.
- For 1 glass of thandai 3 tsp thandai powder and 1/2 tsp gulkand is sufficient.
- Thandai/ Sardai tastes great, when it is served chilled.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview for Thandai Masala or Thandai Powder.
2. Firstly, take grinder jar and add 7 green cardamom, 25 black peppercorn, 4 cloves and 1.5 tbsp fennel seeds/ saunf.
2. Then add 1/2 of 250 gm Sugar to it.
3. Grind to fine powder without adding any water.
4. Place a sieve over a bowl. Then sieve the grounded mixture.
5. Now, take the same grinder jar and add 2 tbsp poppy seeds to it.
6. Then add 1 tbsp melon seeds, 20 cashew nuts, 25 almonds and the remaining half of sugar to it.
7. Grind to fine powder without adding any water.
8. Place a sieve over the same bowl. Then sieve the grounded mixture.
9. Then grate a little nutmeg and add 2 pinches of yellow food colour to the grounded mixture. Only grate 1/8 part of nutmeg.
10. Strain this mixture again through a sieve to mix it well.
11. Thandai powder is now ready.
12. Store the Thandai masala in any air tight container and use for up to 2 months.
13. For preparing Thandai- 2 big glasses, take 6 tsp thandai powder in a bowl or glass.
14. Then add 3/4 cup of milk and 1 tsp gulkand to it.
15. Stir to mix them well and keep this mixture aside for half an hour.
16. After half an hour, thandai powder is bloomed well in the milk.
17. Transfer this milk to a blender jar and add remaining 1 cup of milk & ice cubes to it. I have used chilled milk that's why didn't add ice cubes.
18. Blend it well. Thandai is ready.
19. Transfer it to serving glasses and garnish with chopped almonds and few strands of saffron/ kesar.
20. Enjoy this chilled and super scrumptious Thandai.
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