Thandai is a traditional drink which is mainly served on the occasion of Holi and also during Shivratri with a hint of Bhaang in it. 😉 This drink has many benefits as it is prepared with dry nuts, whole spices, saffron, and milk. A ready to use Thandai masala at home which is far superior and flavorful than the store bought ones.
Only 2days are left for Holi and I am still struggling with what sweets and snacks to prepare for the occasion. 😦 Yesterday, I was searching for the Thandai masala in the store but no luck. So I thought of giving it a try at home and sharing with you all this coolest drink recipe. 🙂 And yayyy…I am at least ready with one drink to serve on Holi. 😀 This recipe is so simple and ready in no time. Make Thandai or Thandai kulfi or Thandai Cake or Thandai bread using this masala and enjoy the burst of flavors in your mouth. Store this in an airtight jar and use within 35-40days.
- ¼ Cup almonds
- ¼ Cup cashew nuts
- ¼ Cup pistachio
- 2 Tbsp poppy seeds
- 1 Tbsp fennel seeds
- 1 Tbsp green cardamoms
- 1 Tsp black peppercorns
- Few strands of saffron
- 1 Tsp of nutmeg powder*
- 1 Tsp cinnamon powder*
*you can skip adding nutmeg and cinnamon powder while storing and add while boiling the milk. Whichever way you prefer
Learn Step By Step Recipe With Pictures For Thandai Masala | Homemade Thandai Masala
Step 1- Dry roast everything except poppy seeds and saffron. Once the nuts start releasing the aroma add the poppy seeds. Roast for a minute or two and turn off the flame. Let them cool down completely
Step 2- Take a grinder jar, add all the roasted ingredients to the jar and grind to a fine powder. Sieve and grind the coarse powder again. Transfer to an airtight jar, add saffron strands, nutmeg powder, and cinnamon powder. Mix it nicely and store it