Thandai Powder + Thandai Milkshake

Thandai Powder (premix) is a healthy and delicious powder mix made with the goodness of nuts, seeds, saffron, and rose.

Recipe Source Link:https://www.mygingergarlickitchen.com/thandai-powder/

---

« Go back Print this recipe »

RECIPE INGREDIENTS

» Ingredients to make Thandai Powder:

• 1/2 cup whole almonds
• 1/2 cup whole cashew nuts
• 1/2 cup whole pistachios
• 1/2 (25-30) teaspoon saffron strands
• 25-26 whole black peppercorn (kali mirch)
• 25-26 whole green cardamom pods (hari ilacihi)
• 2 tablespoons white poppy seeds (khus khus)
• 2 tablespoons fennel seeds (saunf)
• 2 tablespoons melon seeds (tarbuj ke beej)
• 1/2 teaspoon turmeric powder (optional)
• 1 teaspoon cinnamon powder
• 5 tablespoons dried rose petals

» Ingredients for Thandai Milkshake:

• 1 1/2 cups chilled milk
• 2 tablespoons cream, optional
• 1 1/2 tablespoons sugar to taste
• 2 tablespoons thandai powder
• 2-3 ice cubes
• 1 1/2 teaspoons rose water
• Dry rose petals, sliced nuts, saffron strands, for garnish

RECIPE INSTRUCTIONS

» How to make Thandai Powder:

1. Add almonds, cashews, pistachios, saffron strands, and green cardamom pods to a pan.
2. Dry roast at medium heat for about 1 minute or until they are warm.
3. Transfer toasted nuts to a plate and keep them aside.
4. Now to the same pan, add melon seeds, fennel seeds, poppy seeds, and black peppercorns.
5. Also, toast them at medium heat for about 1 minute or until they are fragrant.
6. Transfer them to the same plate with the nuts mixture and let them cool slightly.
7. Now add all roasted nuts and seeds mix to blender or spice grinder jar.
8. Also add dried rose petals, turmeric powder, and cinnamon powder.
9. Now grind to make a coarse or fine powder. The texture of the powder is entirely up to you. You can also sift the powder if you want very fine powder.
10. Transfer this powder to a plate and break if you find the nut mixture sticky. You can also sift the powder if you want very fine powder.
11. Store the thandai powder in a sterilized airtight jar/container at room temperature for up to a week. Or store it in the refrigerator for up to 3-4 months.

» How to make Thandai Milkshake:

1. To make a thandai Milkshake, add 1 1/2 cups of chilled milk to a blender jar.
2. Also add 2 tablespoons of thandai powder, sugar, rose water, cream, ice cubes.
3. Blend until frothy.
4. Divide thandai milkshake into 2 glasses/cups.
5. Garnish with dried rose petals, sliced nuts, saffron strands, and serve chilled.

» How to make thandai with thandai powder:

1. To Make Thandai, heat 1.5 cups of full cream milk in a saucepan on medium heat.
2. Once it starts boiling, turn the heat to low. Add 2 tablespoons of thandai powder, sugar to taste and mix well.
3. Cook 2-3 minutes on low heat. Then turn off the heat.
4. Refrigerate thandai until chilled and serve. You can also serve it warm.

RECIPE NOTES

1. To make thandai vegan, use coconut, almond, or any other unsweetened non-dairy milk.
2. You can swap sugar with maple syrup, honey, or coconut sugar.
3. 1-2 tablespoons of vanilla ice cream or caramel ice cream can be also added to the thandai milkshake.
4. Green cradamom's skin is also aromatic and tastes great. So I grind green cardamom with the skin, but you can also peel the skin.
5. Adding poppy seeds give this thandai powder a uniquely rich flavor and creamy texture. It is recommended to use, but if you don't have poppy seeds then you can skip them.