Bengali-style instant thandai powder (thandai mix) is an aromatic, convenient mix for those who enjoy preparing festive drinks with traditional flavours. Although thandai is widely associated with North India and the festival of Holi, this version adds extra fennel (mouri) and a possible dash of coconut to enhance the traditional cooling spices that are an important part of thandai preparation.
This recipe produces a lighter, sweeter-tasting drink that can be enjoyed throughout the summer months and during Holi or gatherings for Ramadan.
Having the powder prepared ahead of time means that you can quickly combine it with cold milk at your event and serve your guests icy cold thandai.
How Is Bengali-Style Thandai Different From Other Varieties?
The main difference between the two varieties is the amount of fennel used in the powder. In a Bengali-style thandai, the use of fennel is more liberal than in other styles because of the sweet smell and the digestive qualities. Therefore, in this recipe, we increase the amount of fennel so that it is more refreshing and easily digested than a traditional version. Many Bengali families also add a spoonful of desiccated coconut for a distinctive taste from their region.
Ingredients (Makes About 500g Powder)
- 1 cup almonds
- ½ cup pistachios
- ½ cup melon seeds (magaz)
- ¼ cup poppy seeds (khas khas)
- 3 tablespoons fennel seeds (mouri)
- 2 tablespoons black peppercorns
- 10–12 green cardamoms
- 1 tablespoon dried rose petals or gulkand (optional)
- A few saffron strands
- ½ cup powdered sugar (adjust as needed)
Ensure all ingredients are fresh and completely dry before use.
Step-by-Step Preparation
Using a heavy-bottomed pan, dry roast the almonds, pistachios, melon seeds, poppy seeds, fennel seeds, peppercorns, and cardamom over low heat for 5–7 minutes. Make sure you are stirring continuously to prevent the nuts from getting too brown; the purpose is to release the flavours through aroma rather than deep toast.
Allow to cool completely before proceeding.
Grind the ingredients in batches
Start by grinding the sugar and fennel seeds with cardamom until they are a fine powder. Use a sieve and set the powder aside.
Next, you will grind the nuts, melon seeds, poppy seeds, rose petals, and saffron together in short pulses. Again, do not use continuous grinding; you do not want to release too much of the oils. After grinding, you will need to use a sieve to ensure that the mixture is smooth.
Store the final product in a proper container
Once all the Thandai ingredients have been powdered and thoroughly mixed, place them into an airtight jar for up to 1 to 2 months. Always use a dry spoon to prevent the contents from going stale.
How to Use the Powdered Product
Add 2 teaspoons of the mixture to 1 glass of chilled milk and stir well. Let this mixture sit for at least 20 to 30 minutes so all the flavours can develop. You may serve over ice with some chopped nuts or a few strands of saffron to garnish; or, if you are short on time, blend the mixture and milk with ice cubes for an immediate serving.
FAQs
1. Can I make this thandai powder without sugar?
Yes, you can skip sugar in the mix and sweeten the milk separately while serving.
2. How long does homemade thandai powder last?
When stored properly in an airtight container, it stays fresh for up to two months.
3. Can I make it vegan?
Absolutely. Mix the powder with chilled almond milk or coconut milk instead of dairy milk.
4. Why should I grind in short bursts?
Continuous grinding releases oil from nuts, making the powder lumpy instead of smooth.
5. Is this safe for children?
Yes, but reduce black pepper for a milder taste suitable for kids.
Read Also: Vivo Y31d Price: Features, Review & Buying Guide
