Thandai
Holi is incomplete without most loved and traditional beverage Thandai
Instead of buying store bought Thandai Masala and syrups which has lots of preservatives and artificial colours in it, try this very easy and quick Thandai masala which can be easily stored in the refrigerator for a week. The powder can be added to mithai and ice creams as well.
Thandai
Holi is incomplete without most loved and traditional beverage Thandai
Instead of buying store bought Thandai Masala and syrups which has lots of preservatives and artificial colours in it, try this very easy and quick Thandai masala which can be easily stored in the refrigerator for a week. The powder can be added to mithai and ice creams as well.
Open in Cookpad AppSteps
- 1
Making of Thandai Powder - Optional step – Except for rose petals you can dry roast each of the above ingredients separately for 3-4 mins. This can help to enhance the flavour. If you are short of time, you can skip this step and directly move to next step
- 2
Add kaju, almond, pista black peppercorns, green cardamoms, khus khus, sauf, melon seeds, saffron strands and dry rose petals to grinder and grind it to smooth powder
- 3
Don’t overgrind or else the nuts will release their oil and powder will become sticky
- 4
Making of Thandai - Boil 2 cups of milk and Add 2.5 tablespoon of sugar and 2 tablespoon of the Thandai Masala Powder
- 5
Boil the milk for a min and cool it down completely
- 6
Refrigerate it for 1-2 hours and serve it glasses. Garnish it with natural rose petals and some chopped pista
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