Thandai Masala

5 from 1 vote

A flavorful mix of seeds, nuts, saffron and rose petals; thandai masala comes handy to make the popular and refreshing drink thandai or even thandai flavored desserts.

Plus, it comes together in 5 minutes.

Prep Time5

Cook Time0

Total Time5

Course: Spice Mix

Cuisine: Indian

Diet: Vegetarian

Servings: cups

Calories: 464kcal

Author: Smruti

Equipment

Spice Blender

Ingredients

½ cup almonds
⅓ cup pistachios (raw)
½ cup cashews (raw)
1 tablespoon whole peppercorns
¼ cup cardamom pods
1 tablespoon fennel seeds
2 tablespoon melon seeds
1 tablespoon poppy seeds
¼ cup dried rose petals
⅛ teaspoon saffron

Instructions

Add all the ingredients to a dry spice/ coffee grinder.
Grind till you get a coarse powder.
Sieve if required. This will remove all the large bits of seeds and nuts. Store in an airtight container in the refrigerator.
To make Thandai; heat 2 cups of milk in a pan till hot. Add in 2 teaspoon sugar and 2 tablespoon of thandai masala. Mix well and serve warm or cold.

Video

Notes

- Use a dry spice or coffee grinder. It helps make the thandai powder without any oils being released from the nuts and seeds.

- If using a blender, whip in small successions. That reduces the oil releasing from the nuts and seeds.

- Dry roast the ingredients if desired. This method makes the masala more flavorful.

- We do not need to roast or soak any ingredient. Just make sure they are all at room temperature when grinding.

- Store the Thandai masala in an airtight container. Refrigerate for upto 2-3 months.
- The nutritional information below is for 1 cup of thandai powder. Each tablespoon has about 29 calories.

Nutrition