Thandai powder is a perfect blend of nuts and spices. This powder when combined with milk gives you the most refreshing drink called Thandai, that is enjoyed in the Northern parts of India during the warm summer months and especially on the occasion of Holi.
Add all ingredients for Thandai powder in a blender.
Grind to a fine powder. Store in an airtight container for up to a month.
Making Thandai Milk
Heat milk in a saucepan. Once it comes to a boil, simmer and mix the thandai powder, sugar, and rose water. Turn off heat.
Thandai is ready. If you like, you can strain the milk.
Serve warm or cold. To serve cold, refrigerate for 30 minutes to 8 hours. Garnish with sliced pistachios, saffron and dried rose petals.
Soaking Nuts: Some people like to soak the nuts and poppy seeds before grinding them to a paste. I prefer the powder as it is easier to store. Transfer it to an airtight container and use up to a month.Color: If you want a stronger yellow color for the Thandai, you can add some turmeric or much more saffron.