Instructions to make Thandai Powder or MasalaMaking Thandai masala at home is simpler than you think. This Thaandai powder is unsweetened as it allows everyone to add their preferred sweetener. For example, when I make Thandai for Diabetics I add Monk Fruit instead of sugar. Some prefer lightly sweetened some more so keeping the powder unsweetened gives that flexibility to everyone.

Powder the whole ingredients : To a dry grinder, add the almonds, pistachios, cashews, melon seeds, poppy seeds, fennel seeds, cardamom pods, black peppercorns, dried rose petals and pulse until you get a fine powder. Note: Don't overgrind or over pulse the mixture as you don't ant the nuts to release their oil.

Mixing : Combine all ground batches in a bowl. Add saffron strands and cinnamon & nutmeg powder. Mix thoroughly.

Storage: Store the Thandai powder in an airtight container at room temperature for up to a week or refrigerate for up to six months.

How to make Thandai using Homemade Thandai PowderMaking the powder or paste(optional): If you prefer the texture of your Thandai to be smooth, then you can add a table spoon or two of Thandai powder in the blender with ¼th cup of milk and blitz it into a paste. I personally skip this step because my family enjoys the crunch from the powdered nuts.

Mixing:In a glass, combine the Thandai powder or paste along with you preferred choice of sweetner (monk fruit, sugar, agave, maple syrup) with a chilled milk.

Chilling: For enhanced flavor, let the mixture sit for 30 minutes to allow the spices and nuts to infuse the milk.

Serving: Stir the Thandai mixture, pour over ice cubes if desired, and garnish with crushed pistachios or rose petals. Serve chilled.