Thandai Masala

Thandai Masala

Because it is 31 degrees and air con is not my best friend, a natural cooler is an absolute must. Long before colas and brightly coloured drinks adulterated our lives, Thandai Masala – the drink of the Gods, soothed parched throats during the infamous summer of the Indian subcontinent.

Mixed with creamy milk and a dash of sugar or honey, this mixture of almonds, fennel seeds, poppy seeds, mixed melon seeds, pepper, cardamom, saffron, and rose petals, thandai is more than just a cooler. While the nuts are an instant energy source and reservoir of good fats, the saffron, and rose petals act as instant coolers, and the black pepper aids digestion and prevents the body from cooling off a tad too much.

It is hard to say in which part of ancient history this drink was first sipped but it is fascinating how so much thought went into putting this together.

It is one of the many examples of the science behind Indian food and culture. And yet we look the other way when it comes to appreciating all-encompassing goodness of Indian cuisine. I look forward to the day when Indian cuisine will get its due in the health industry and amongst the fit and healthy. On that note, here is the recipe for this delicious power protein mix/cooler, packed with chill and masala.

For best results, I recommend preparing a small batch of thandai masala, refrigerating, and consuming within two weeks. It is incredibly easy to prepare and takes less than five minutes 🙂 Cheers!

Thandai Masala


  • Almonds - 1/2 cup
  • Cashew Nuts - 1/2cup
  • Black peppercorn - 10-15
  • Small cardamom - 15
  • Poppy seeds - 1 tablespoon
  • Fennel seeds - 1 tablespoon
  • Melon seeds - 2 tablespoons
  • Saffron - 10 strands
  • Dry rose petals or buds - 1 tablespoon


  1. Combine all the ingredients and blendin a high speed blend for 30 seconds. The ingredients should achieve a powder consistency for easy mixing with milk. Refrigerate in an air tight container.
  2. To consume, mix 1 tablespoon in 1 cup of chilled milk (cow/almond/soy), add a dash of honey or palm sugar and drink right away


Calories per glass of thandai- 74
Nutrition- Good fat/High fiber/ Protein punch/Vitamins E,K, B6/Phosphorous
It does wonders for your-Skin, Hair, Gut, Joints, Ovaries, Bones, Nerves, Heart,Immunity,Sleep
This is “My 8am/3 pm Meal”



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  • Reply
    July 4, 2017 at 10:43 pm

    Lovely Pictures…!!

    • Reply
      July 5, 2017 at 12:22 am

      Thank you so much for stopping by Prachi!

  • Reply
    July 29, 2017 at 7:35 pm

    how long does the masala last when refrigerated?

    • Reply
      July 30, 2017 at 6:41 pm

      I would say for best results use within two weeks. The nuts release some oil while blending so I do not recommend storing for very long; but two weeks in a refrigerator should be just fine. It takes literally 5 minutes to prepare :))

      • Reply
        July 30, 2017 at 10:15 pm

        Thank You 🙂

  • Reply
    Vegan Dessert With Mango | Manco Pots – OneWholesomeMeal
    October 30, 2020 at 5:20 pm

    […] a good quality coconut cream (not coconut milk as we need a nice creamy texture), and some homemade thandai powder and chopped nuts of choice. I also used brown sugar for sweetness and vanilla extract and rose […]

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