Small-Batch Thandai Powder (Thandai Masala)
A one-jar homemade thandai powder with optional protein boost and sugar-free serving options. Perfect for quick festive and everyday drinks.
Ingredients
Nuts and Seeds Base
- 1/4 cup almonds (badam) raw
- 2 tbsp pistachios (pista) unsalted
- 2 tbsp cashews raw
- 2 tbsp melon seeds (kharbuja ke beej)
- 2 tbsp watermelon seed kernels (magaz)
Spice Blend
- 2 tbsp fennel seeds (saunf)
- 1 tbsp poppy seeds (khus khus)
- 12 green cardamom pods use seeds only
- 8 to 10 black peppercorns
- 6 strands saffron (kesar)
- 1 tsp dried rose petals food grade
Optional Protein Boost Add-In
- 2 tbsp unsweetened almond flour
- 2 tbsp unflavored whey isolate or plant protein powder
Instructions
Prep and Roast
- Add almonds, pistachios, cashews, melon seeds, and watermelon seeds to a heavy pan over low heat.
- Roast for 4 to 5 minutes, stirring often, until the nuts smell nutty and the seeds look slightly glossy.
- Transfer the roasted nuts and seeds to a plate and cool fully for 8 to 10 minutes.
Toast the Spices
- Add fennel, poppy seeds, cardamom seeds, and peppercorns to the same pan on low heat.
- Toast for 1 to 2 minutes just until aromatic, then switch off the heat immediately.
- Add saffron strands to the warm pan for 10 to 15 seconds, then move everything to a plate and cool.
Grind and Blend
- Add cooled nuts, seeds, toasted spices, and dried rose petals to a dry blender jar.
- Pulse in short bursts until you get a slightly coarse powder, like almond meal.
- If using the protein boost version, add almond flour and protein powder, then pulse 2 to 3 more times to combine.
Store
- Transfer to a clean, dry glass jar and seal tightly.
- Label the jar with the date and keep it in a cool, dry place.
No-Roast Quick Method (Direct Grind Option)
- Skip roasting and add all nuts, seeds, cardamom seeds, peppercorns, saffron, and rose petals directly to a dry blender jar.
- Pulse in short bursts until slightly coarse, then add optional protein boost ingredients and pulse briefly to combine.
- For best freshness with this method, store the powder in the refrigerator and use within 2 to 3 weeks.
Notes
How to serve one cup: Stir 1 to 1 1/2 tbsp thandai powder into 1 cup warm or chilled milk.
Sugar-free options: Sweeten with stevia drops, monk fruit, or blended soaked dates. Start small and adjust.
Classic sweet option: Add 1 to 2 tsp jaggery powder or maple syrup per cup.
Roast vs no-roast: Roasted powder tastes deeper and nuttier. No-roast powder tastes fresher and lighter, and is perfect when you need a quick batch.
Texture tip: For smoother thandai, blend powder with milk for 20 seconds instead of stirring.
Storage: Store in an airtight jar in the refrigerator for up to 4 weeks for best flavor.
Allergy note: You can replace cashews with more almonds if needed.
Tried this recipe?Let us know how it was!