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Thandai Masala
Sapana Behl
Refreshing and healthy dried fruit and spices masala powder which is used to make a very delicious and cool drink called Thandai for the celebration of Holi festival.
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Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course
Condiments
Cuisine
Indian, North Indian
Servings
20
Servings
Ingredients
1x
2x
3x
1
cup
almonds
1
cup
pistachios
1
cup
cashewnuts
1/2
cup
chare magaz/melon seeds
1/4
cup
khus khus/poppy seeds
2
tablespoon
cardamom seeds
1
tablespoon
whole black peppercorn
4
tablespoon
fennel seeds
1
tablespoon
dried rose petal
few saffron strands
1/2
teaspoon
ground nutmeg
Instructions
In a heavy bottom pan dry roast almonds, pistachios, cashew nuts and melon seeds for few minutes.
Remove the nuts and then dry roast poppy seeds, fennel seeds, cardamom, and peppercorns. Set aside.
Cool the dry roasted ingredients completely.
Into the grinder add all the roasted ingredients along with rose petals, nutmeg and saffron strands.
Pulse until coarse powder forms. Remove from the grinder and store the mixture in an airtight glass jar.
Use as required to make thandai.
Notes
Do not over roast the seeds and nuts or else a thandai won't taste nice.
Store the thandai masala in the refrigerator.
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