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. You can strain the mixture before serving if you want it smooth, but if you like the coarse mouth-feel of ground almonds and poppy seeds, you can enjoy the drink as it is without straining.
- Almonds, fennel and poppy seeds are rich in antioxidants. Poppy seeds or khuskhus, is a very good source of zinc which helps in strengthening the immune system.
- Fennel and cardamom helps to ensure a smooth digestion.
- Milk and almonds are fantastic sources of Calcium, required for healthy bones and teeth.
- Almonds are considered as brain food as they help in growth and repair of brain cells. Poppy seeds also are very good for brain as they are rich in iron, copper and zinc. Both help in the regulation of neurotransmitters and development of neurons.
Recipe Type: Condiment
Prep Time: 10 minutes
Yields: 1 small jar
Ingredients:
- 25 Almonds
- 20 Cashewnuts
- 30 Pistachios
- 3 tablespoons Melon seeds
- 3 tablespoons Poppy seeds
- 2 tablespoon fennel seeds
- a few strands of Saffron
- 8-10 Green cardamoms
- 20-25 Rose petals
- 8-10 Black peppercorns
Let's learn how to make Thandai masala at home:
- 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.
- In 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.
13 comments
Beautiful pics Alaka. A quick question though, where did you get the edible rose petals? -Sreelatha
ReplyDeleteThanks Sreelatha..I had got those from one of my friends
DeleteHoli is just to be coming and this Thandai post is apt for the festival. I do make Thandai but of a simple version.. So this is sure one I will be making.. The masala with all the ingredients sounds soothing and refreshing by itself...wondering..
ReplyDeleteHoli is just to be coming and this Thandai post is apt for the festival. I do make Thandai but of a simple version.. So this is sure one I will be making.. The masala with all the ingredients sounds soothing and refreshing by itself...wondering..
ReplyDeleteThanks dear
ReplyDeleteFantastic 😊 thanks for sharing 😊
ReplyDeleteThanks Devi
DeleteFantastic 😊 thanks for sharing 😊
ReplyDeleteI never knew so far that there is a Masala mix available for this. Thanks for the gorgeous recipe.
ReplyDeleteThanks Sowmya you liked it ...watch this space for some recipes using this
DeleteAwesome recipe
ReplyDeleteI had never heard of thandai before. It sounds amazing! If you want to make a drink with it, how much do you use with a cup of milk and how do you prepare it? I love Indian food and have just scratched the surface in learning how to prepare it at home. Thanks!
ReplyDeleteThanks Rachel..you can add 1 tablespoon of this powder to a cup of milk .I love the fact that you are learning about Indian food and if you need any help you can get in touch with me.
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