Thandai a very popular and refreshing drink from the North of India. A healthy summer coolant made using nuts and spices. Today I am sharing my family recipe of Homemade Thandai Concentrate and Powder. The concentrate is made using natural sugars from raisins and is free from processed sugar.
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Thandai is typically made for the festival of Holi or during occasions and gatherings and hot summer months. This is traditionally made on a big grinding stone or a mortar and a pestle. Nuts and spices are soaked for 2-3 hours and then grounded on stone. The Thandai concentrate is then added to milk and a healthy and nutritious energy drink is made.
I remember my dad and uncle making this every Holi when we were kids. They use to grind all the nuts and spices on a sil batta (a large rectangular grinding stone and another rolling stone on top to grind). It was fun, the whole family use to get together and we used to have hours of fun making the Thandai, eating and drinking all the delicious Holi food.
Sadly such traditions are getting lost But we still can make some of it, if not all. So today I am sharing our family recipe of Homemade Thandai Concentrate. I am not using a stone grinder or a mortar and a pestle. I have grounded the spices in a mixer grinder.
With the same mix of ingredients, I have made Thandai Masala Powder. The only thing I have not added in the Masala Powder is the Sweetener. One can add that while making the drink.
What is Thandai?
Thandai is a mildly sweet drink and has a hint of spice from black pepper. It has the goodness of nuts and seeds like almonds, cashews, pistachios, raisins, melon and poppy seeds. Natural body coolants like fennel and cardamom are used to flavour this delicious Thandai.
Process of Making Thandai Concentrate
Nuts, seeds and spices are soaked for a minimum of 2-3 hours in normal room temperature water. This is then grounded to a smooth texture. Then the mixture is strained using cheese or a muslin cloth. The concentrate is then added to milk to make the energy drink.
Process of Making Thandai Masala Powder
While making the masala powder, one can directly use the nuts, seeds and spices or roast them slightly. I like to roast them slightly as it removes any moisture content, releases flavour and increases the shelf life.
Once the nuts, seeds and spices are roasted and cooled down it is grounded to a fine powder. The powder is then added to milk along with the sweetener of choice to make Nutritious and cool Thandai.
Nuts and Seeds used in Thandai
I have used only almonds. But many do add cashew and pistachio too. Traditionally melon seeds are added, but I do not get here nor did I saved it. So I have used Pumpkin seeds. One can replace it with sunflower or watermelon seeds too.
Spices and flavourings used in Thandai
The number of peppercorns can be increased for a more spicy taste or reduced if you have kids drinking. Many even add Saffrons to make it as Kesariya Thandai. I have used them only for Garnish. Rose petals or Gulkand can also be added to the concentrate of Thandai Masala powder. I have not added it as I did not want to change our family Traditional recipe.
Thandi without Sugar Syrup
My homemade recipe of Thandai concentrate does not require any sugar syrup. In fact, I have not used any form of processed sugar here. I am using raisins as a sweetener. One can however replace sugar if required
Shelf Life of Thandai Concentrate
One can make the Thandai concentrate in bulk and refrigerate it. The concentrate should stay good for a month or so when stored in a clean and sterile container. However, for best results, it is best to consume soon, as it would lose its flavour.
Shelf Life of Instant Thandai Masala Powder
Thandai masala powder if stored in the refrigerator can also be stored for a month or more when stored in a clean and sterile container. However, for best results, it is best to consume soon, as it would lose its flavour.
Sweeteners in Thandai
One can replace the raisins with white sugar, light brown sugar, honey, maple syrup or Jaggery powder. However changing the sweetener, will change the taste of Thandai.
Should we add Ice?
Adding Ice makes the Thandai a bit thinner. It is best to use cold milk and refrigerate the Thandai concentrate for sometime before making the drink. I personally do not like to add Ice and use chilled Thandai concentrate and cold milk for a refreshing drink.
Few more Holi Special Recipes
The complete collection of Holi recipes can be found here. I have yet to share recipes with Thandai concentrate or Masala Powder on my blog, but if you are looking for some, try this Thandai Chia Pudding or Thandai Muffins.
Homemade Thandai Concentrate and Masala Powder
Equipment
Ingredients
- ¼ Cup Almonds
- 3 tablespoon poppy seeds
- 1 tablespoon Peppercorns
- 3 tablespoon Fennel seeds
- 2 tablespoon Green Cardamom
- 3 tablespoon Melon Seeds (can be replaced by Sunflower / Watermelon / Pumpkin seeds)
- 3 tablespoon Raisins
To Assemble Thandai
- Milk
- Sugar as required (When using Thandai Masala Powder or if needed in extra)
To garnish (Optional)
- Chopped almonds
- Few Saffron Strands
- Edible Rose Petals
Instructions
To make Thandai Concentrate
- Remove the seeds from the cardamom pods. The skin or the peel can be added to tea for flavour.
- In a single bowl or individual bowls soak the almonds, poppy seeds, peppercorns, fennel seeds, green cardamom seeds and melon seeds and raisins for at least 2 hours.
- Once soaked peel the almonds. You can simply press the almond in between your fingers to remove the peel.
- Remove water from all in a separate bowl. Do not discard the water as it has a lot of flavour and taste in it. We will use it in grinding.
- In a grinder jar, add in the almonds, poppy seeds, peppercorns, fennel seeds, green cardamom seeds, melon seeds and raisins.
- Grind this to a smooth paste. Add little by little water while grinding to help make a smooth paste. Use the water you soaked the nuts and seeds in.
- Pass this into a sieve or a cheese/muslin cloth.
- Grind the residue again to a smooth paste using more water.
- You might have to repeat the process 2-3 times.
- Once you are left with little to very little residue you are done.
- Store the concentrate in an air-tight clean and sterilise bottle in the fridge.
To make Thandai Masala Powder
- Remove the seeds from the cardamom pods. The skin or the peel can be added to tea for flavour.
- In a heavy bottom pan dry roast each of the ingredients individually. I.e. Almonds, poppy seeds, peppercorns, fennel seeds, green cardamom seeds and melon or sunflower seeds.
- Remove it on a plate.
- Once they are cooled completely grind it to a fine powder.
- One can pass the powder through a sieve or use it as is.
Assembling
Using Thandai Concentrate
- While using the concentrate, use 1 part of concentrate and 3 parts of chilled milk. The ratio of concentrate can be less too.
- As it is sweetened with raisins it is mildly sweet. One can add more sugar if required.
- Garnish with chopped almonds, Saffron and Edible Rose Petals.
Using Thandai Masala Powder
- Add 2-3 tablespoon of Thandai masala powder in a glass.
- Add 1 tablespoon of sugar/sweetener of choice and chilled milk. Mix.
- Garnish with chopped almonds, Saffron and Edible Rose Petals.
Video
Notes
- 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
- The quantity of ingredients can be changed
- For Variations, sweetener and storage options read above
- I have made a video of step by step process, hence pics are missing.
YouTube Channel
Updates
The recipe first appeared on Cook with Renu on 7th December 2018. Today, 19th March 2019, I have updated the pics, content and added a Recipe card.