How To Make Thandai Masala At Home

4.60 from 5 votes

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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.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Served AsBeverages
CuisineIndian
Recipe Taste Sweet
Servings 4
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Ingredients
  

  • 25 Almonds
  • 20 Cashews
  • 30 Pistachios
  • 3 tablespoon Melon seeds
  • 3 tablespoon Poppy seeds
  • 2 tablespoon fennel seeds
  • 5-6 strands Saffron
  • 8-10 Cardamoms 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.
    How To Make Thandai Masala At Home - Plattershare - Recipes, food stories and food lovers
  • 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.
    How To Make Thandai Masala At Home - Plattershare - Recipes, food stories and food lovers
  • 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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4.60 from 5 votes

Recipe Nutrition

Calories: 227 kcal | Carbohydrates: 13 g | Protein: 8 g | Fat: 17 g | Saturated Fat: 2 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 6 g | Sodium: 8 mg | Potassium: 342 mg | Fiber: 6 g | Sugar: 2 g | Vitamin A: 58 IU | Vitamin C: 3 mg | Calcium: 178 mg | Iron: 3 mg
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Alka Jena
Alka Jena

Hi, I am Alka Jena, a Government Official by morning and culinary custodian by evening – a role in which I discover stories, curate recipes, get intimate with ingredients and cook & photograph flourishingly. Welcome to CulinaryXpress, the food space where the magic comes to life.

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