By Aditi Saraswat
March 2, 2026
No Holi is complete without gulping down a chilled glass of thandai. Instead of reaching out for store-bought powders, make this mix at home, so that you can also use it after the festival.
¼ cup almonds 2 tbsp cashews 1 tbsp pistachios 1 tbsp melon seeds 1 tbsp poppy seeds 1 tbsp fennel seeds 8–10 black peppercorns 4–5 green cardamom pods 1 tbsp dried rose petals 2 tbsp sugar (optional, for mix) 10–12 saffron strands
In a pan, dry roast almonds, cashews and pistachios on low heat for about 2–3 minutes until they turn lightly crisp. Remove from the pan and let them cool down thoroughly.
In the same pan, lightly roast melon seeds, poppy seeds, and fennel seeds on low flame until they begin to release fragrance.
Add 8–10 black peppercorns and seeds from 4–5 cardamom pods. Warm for about 30 seconds and then switch off the heat.
Mix the roasted nuts and spices with 1 tbsp dried rose petals and 2 tbsp sugar to make a fine powder.
Crush about 10 to 12 saffron strands separately and mix them into the powder. This will maintain the colour and the flavour in every use.
Store the prepared mixture in an airtight jar. Add 1–2 teaspoons to a cup of chilled milk, stir it well and serve to your guests.