• Dry roast the ingredients on low flame for 3-4 minutes before grinding to enhance their flavour even more.
• Add all the ingredients to the grinder jar and blend into fine powder.
• Thandai masala mix is ready.
• Store the powder in an airtight jar at room temperature for up to a week.
• Note: Do not over-grind; otherwise, the nuts will release their oil, and the powder will become sticky. Just pulse a few times. Then, let the mixture cool down for 5 minutes. Pulse again and keep cooling the mixture in between. Pulse until a powder is made.

Thandai Drink

Method 1

• To make Thandai using homemade Thandai powder, heat full-fat milk in a pan over medium heat.
• Once the milk comes to a boil, add Thandai masala powder per requirement and cook for 2-3 minutes for the flavours to seep into the milk.
• Add sugar to taste and cook for another minute for it to dissolve.
• Refrigerate the milk for 1-2 hours or until chilled. Strain it using a fine-mesh strainer, nut milk bag, or a muslin cloth.
• Garnish with dried rose petals and pista slivers and serve chilled.

Method 2 Instant Thandai drink

• Blend thandai mix, sugar and chilled milk in a jar according to your taste and serve chilled.