Skip to Content

Homemade Thandai Concentrate and Masala Powder

Sharing is caring!

This post may contain affiliate links· Please read our Privacy Policy for details.
You can jump to the recipe, but you will miss the tips and tricks mentioned in the post

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.

A glass of Thandai with garnish of saffron and rose petals. A bottle of Homemade Thandai concentrate, masala powder, nuts and spices seen in background

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.

Close up look of A glass of Thandai with garnish of saffron and rose petals.

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. 

Thandai Masala powder, nuts and spices

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.

Close up look of A glass of Thandai with garnish of saffron and rose petals. Seen in the background is masala powder and nuts and spices

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.

Close up look of A glass of Thandai with garnish of saffron and rose petals.

Few more Holi Special Recipes

Holi Special Dahi Vada | Dahi Bhalla
Holi Special Dahi Vada are fried dumplings topped with beaten yogurt, lipsmacking chutney’s and spices to make a tasty and mouthwatering chaat.
Check out this recipe
Holi Special Dahi Vada | Dahi Bhalla
Puran Poli (Sweet Lentils Flatbread)
Puran Poli is a delicious sweet Lentils Flatbread from the state of Maharashtra made during special occasions like Holi, Gudi Padwa etc.
Check out this recipe
Puran Poli is a delicious sweet Lentils Flatbread from the state of Maharashtra made during special occasions like Holi, Gudi Padwa etc.
Moong Dal Halwa without Mawa
Moong Dal Halwa without Mawa is a Rajasthani traditional sweet made using Moong lentils, ghee, milk and sugar for festivals like Diwali and Holi.
Check out this recipe
Moong Dal halwa without mawa served in two glass bowls
Moong Dal Chilla | Cheela (Savory Yellow & Green Moong Dal Crepes)
Moong Dal Chilla is a nutritious, healthy and flourless savory crepes from North of India generally enjoyed as breakfast or snacks.
Check out this recipe
Moong Dal Chilla is a nutritious, healthy and flourless savory crepes from North of India generally enjoyed as breakfast or snacks.
Moong Dal Pakoda (Fritters)
Moong Dal Pakoda is a vegan and a gluten free snack, made using yellow split moong dal and a few ingredients available at home, best served along with tea.
Check out this recipe
Moong Dal Pakoda (Fritters)
Bhatura (Without oil or Baking pwd or Baking Soda in dough)
Learn how to make the delicious Indian fried bread, fluffy and soft Bhatura, without any baking powder, soda or oil in dough.
Check out this recipe
Bhatura (Without oil or Baking pwd or Baking Soda in dough)

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.

Close up look of A glass of Thandai with garnish of saffron and rose petals.

Homemade Thandai Concentrate and Masala Powder

Thandai is a refreshingly sweet and spicy drink popular during Holi made using Thandai Concentrate using nuts and spices, and is free from processed sugar.
No ratings yet
Print Pin Rate Save
Course: Drinks
Cuisine: Indian, North Indian
Keyword: Milk, Nuts, Spices, Sugar Free
Prep Time: 15 minutes
Cook Time: 10 minutes
Soaking Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 250 ml Concentrate
Author: Renu Agrawal-Dongre

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.
    Soaked Nuts & Spices
  • 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.
     
     
    Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
    Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu
    Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu

    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.

    Love to read your comments and feedback. If you have any questions please ask in the comment section. I will try to answer as soon as I can.

    If you tried this recipe, please comment below and do not forget to rate the Recipe.

    Also, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter and @Renunad on Instagram.

    Subscribe to my email list so that you get the new recipes straight in your mailbox.

    Let’s be Friends

    Disclaimer & Privacy Policy

    Sharing is caring!

    Recipe Rating