How To Make Thandai Masala At Home
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About How To Make Thandai Masala At Home
You can make this Thandai Mix Masala in the comfort of your home and use it anytime that you wish.This fresh, homemade Thandai masala tastes absolutely heavenly, far superior to the readymade mixes available in the market.The aroma of fennel, cardamom, pepper and saffron enhances the dense flavour of fully boiled milk, to pamper the senses and rejuvenate the spirit.
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Recipe Time & More
Ingredients
- 25 Almonds
- 20 Cashews
- 30 Pistachios
- 3 tbsp Melon seeds
- 3 tbsp Poppy seeds
- 2 tbsp fennel seeds
- 5-6 strands Saffron
- 8-10 Cardamom green
- 20-25 Rose petals
- 8-10 Black peppercorns
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Instructions
- Heat a pan and add almonds, pistachios, cashews, pumpkin seeds and dry roast for 3 to 4 minutes on a low flame. Remove and keep aside in a plate or tray.
- n the same pan, add the saffron strands ans stir till the color of the saffron changes to a darker shade. Then remove and keep aside.
- Once the dry fruits cool, add everything in a dry grinder jar, including rose petals, fennel, black pepper and cardamoms.
- Grind to a coarse to fine powder as per taste. I have kept mine a little coarse.
- Remove from the grinder and keep in an airtight container or jar. Store in the fridge to be used later. If stored in fridge, it can be used upto 1 to 2 months.
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Recipe Nutrition
Calories: 227kcal (11%) | Carbohydrates: 13g (4%) | Protein: 8g (16%) | Fat: 17g (26%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 8mg | Potassium: 342mg (10%) | Fiber: 6g (25%) | Sugar: 2g (2%) | Vitamin A: 58IU (1%) | Vitamin C: 3mg (4%) | Calcium: 178mg (18%) | Iron: 3mg (17%)
5 Comments
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This looks divine! Can’t wait to make it.
Looks so appetizing! Thank you for posting.
What a great recipe! Thanks for sharing.
Oh Wow!!! The pic itself looks so heavenly. As holi is coming this is a must try recipe.

This is perfect! Can’t wait to taste it.