Thandai is a rich and nutritious drink that originates in the northern India. It is enriched with different nuts, dry fruits and some mild spices and rose petals. One sip of such Thandai and your taste buds goes on a roller coaster with all different tastes swirling and twirling in your mouth.In India Thandai is usually made during the festivities of Holi, but is a nice beverage to have throughout the year.There are many exotic spices that go into the making of this beverage, which makes it a highly nutritious beverage with a cooling effect on the body.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.
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
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.
Full recipe: HOW TO MAKE THANDAI MASALA AT HOME