Thandai ingredients: make thandai masala at home

Thandai powder is a ground mix of badam, saunf, magaj (melon seed kernels), khas khas, elaichi and kali mirch, stirred into cold sweetened milk. We do not sell a ready thandai powder, packet or premix, but we do sell the ingredients, and a small batch of fresh masala takes about ten minutes to grind at home.

Ground nuts lose their flavour much faster than whole ones, so we would rather sell you the whole ingredients. Grinding your own also lets you set the pepper and sugar.

What goes into thandai masala

• Badam (almonds). The base, and what gives the drink its body. Regular Badam is fine for grinding. Mamra is richer, and our guide to Mamra and Californian almonds explains the difference.
• Saunf (fennel). The cool, sweet note. Madrasi Saunf Green is the one we would use.
• Magaj and kharbuja beej. Watermelon Seeds (Magaj Beej) and Muskmelon Seeds (Kharbuja Beej) are peeled kernels that thicken the drink and soften the pepper. Many recipes use one, some use both.
• Elaichi (green cardamom). The fragrance. Shell the pods of Cardamom (Elaichi) Green & Super and grind only the seeds.
• Kali mirch (black pepper). The gentle warmth at the back of the throat that makes thandai taste like thandai. If your kitchen has run out, Black Pepper (Kali Mirch) is on our spices shelf.
• Pista. A little in the masala, using Pista Kernels or the greener Pista Pishori for Milk Masala, and slivers of Pista Katran on top.

Three things many families add that we do not keep are khas khas (poppy seeds), dried rose petals and kesar (saffron). Your grocer will have them.

A small-batch thandai masala ratio

This makes a little over a cup of masala, enough for about eight to ten glasses.

Grind everything in short pulses. Run the mixer too long and the nuts release their oil and clump into a paste. For a fine powder, sieve it and grind the coarse bits again. Some people dry-roast the seeds lightly first. Let them cool completely before grinding.

Keep the sugar out of the masala and add it to the glass. Everyone likes a different sweetness.

How to make thandai with the masala

1. For each glass, stir one and a half to two tablespoons of masala into a little cold full-cream milk.
2. Leave it for half an hour so the ground nuts soften and the flavour moves into the milk. Add kesar now if you are using it.
3. Top up with cold milk to make about a glass, and stir in sugar to taste.
4. Strain through a fine sieve or muslin for a smooth drink, or leave the texture in. Serve cold, with pista slivers on top.

The older way, still followed in many homes for Holi, is to soak the badam, seeds and spices for a few hours, peel the almonds, grind everything to a paste and press it through muslin into the milk. It takes longer and gives a silkier drink.

How long thandai masala keeps

In an airtight glass jar in a cool cupboard, homemade thandai masala keeps well for a couple of weeks, and in the fridge for about a month. Smell the jar before using it. If it smells bitter or like paint, throw it out.

The whole ingredients keep far longer, so store them separately and grind a fresh batch each time. Made thandai belongs in the fridge and is best drunk the same day.

Thandai for Holi and Mahashivratri

Thandai is the drink of Holi across North India, made by the potful for whoever comes by after the colours. On Mahashivratri it is made at home and shared at many Shiva temples, and Banaras is especially known for it. The name comes from thanda, cold, and plenty of families make it right through the summer too.

For a house full of guests, double or triple the ratio above. Delivery takes a few days, so order a week or so before the festival. Orders start at ₹1,500, every order ships free, and payment is online. If you want all the thandai ingredients packed together, message us on WhatsApp and we will make up a custom pack.

Questions people ask