How To Make Thandai Masala At Home
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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.
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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.
- 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.
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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Oh Wow!!! The pic itself looks so heavenly. As holi is coming this is a must try recipe.