Thandai Powder | How to make Thandai Powder

Thandai Powder has been on my list to make for quite a few years, I will always remember close to the festival of Holi.  It’s not that it takes longer to make this, it’s just I will forget once the festival has passed. This is a versatile powder to have on hand which can be used to flavor plain milk, cakes, cookies, and even kheer.  Knowing me I will use it in everything that I mentioned before except milk.

Thandai Powder


Milk was not my thing since I was a child. There are quite a few reasons for that but won’t go into those details.  Never developed a taste for plain milk.   I don’t milk kheer, or milky desserts as long as they are flavored with cardamom where I don’t taste milk as much.

What goes in Thandai Powder?

  • Nuts-  Almonds and Cashews
  • Black Peppercorns
  • Poppy seeds
  • Green Cardamom
  • Saffron
  • Melon seeds
  • Dry Rose Petals

The full recipe can be found below on the recipe card below

What is Thandai?

A North Indian cold drink which is made with all the ingredients mentioned above along with milk and sugar. It is commonly prepared around Holi or during Maha Shivratri.

Traditionally, it was a bit of a process to make Thandai, but now with this instant Thandai Powder, you can have your Thandaai ready in a matter of minutes.  With busy schedules, I think that instant is the best way for one to enjoy this drink using this powder mix.

I would love to try it but hesitant as it is milky.  I am sure my husband will love it.  Like I said I will use this powder in so many other different things.

Thandai Powder

How to make Thandai Powder?

  Dry roast the ingredients mentioned above and grind them in a spice grinder not continuously but by pulsing it as the nuts will release the oils otherwise which will make it as a paste instead.

Roasting for a couple of minutes will enhance the flavors but if you don’t want then you can just grind everything without roasting.

How to store Thandai Powder?

      Once the powder is ready, you can store it in an air-tight container and store it in your pantry.  For a longer shelf life of 1-2 months, my suggestion would be to place the container in the fridge and use it as you need, without having to use it right away.

Thandai Powder

Here are a few other masala recipes from my blog:  

I love making spice blends at home and you can give it a try and let me know what you think.

Garam Masala, Sambhar Masala, Rasam Powder, Achaari Masala, Homemade Kadhai Masala

Jamaican Jerk Seasoning

Thandai Powder


If you like the recipe, please comment below after you give it a try and share it on Facebook.  Would like to hear from you. Your comments, likes, and dislikes matter to me. Thank you for stopping by!!

Happy Cooking!!!!


Thandai Powder | How to make Thandai Powder

Sarika Gunjal
Thandai Powder is a versatile powder that can used in the milk, cakes, cookies, desserts such as kheer & phirni too.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Spices
Cuisine Indian


  • - 1/2 cup almonds
  • - 1/2 cups cashews
  • -10-15 strands saffron
  • -2 tbsp fennel seeds
  • -20-25 black peppercorns
  • -25-30 green cardamoms
  • -2 tbsp poppy seeds
  • -2 tbsp melon seeds skip if you dont find it


  • Dry roast all ingredients except rose petals for a couple of mins. Then grind everything on a pulse mode to make a powder and add crushed rose petals.
  • Put in the air-tight container and place it in the fridge for a shelf for atleast a couple of months.
  • Your instant Thandai Powder is ready. Make Thandai or use in cakes, cookies, and kheer.






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