Thandai Masala Powder

Name: Thandai Masala Powder
Total time: 1200 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 4 tsp badam; 4 tsp kaju; 2 tsp pista; 4 tsp saunf; 4 tsp magajtari - watermelon seeds; 3 tsp elaichi - cardamom; 4 tsp black pepper; 3 tsp khaskhas - poppy seeds; 1 nutmeg; 1/4 tsp Saffron; 2 sticks cinnamon; 4 tsp dry rose petals / 1 fresh rose petals; as needed shredded dryfruits; as required Sugar as same portion of grinded masala

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

Saved

Ingredients

20 min

8 servings

4 tspbadam
4 tspkaju
2 tsppista
4 tspsaunf
4 tspmagajtari - watermelon seeds
3 tspelaichi - cardamom
4 tspblack pepper
3 tspkhaskhas - poppy seeds
1nutmeg
1/4 tspSaffron
2 stickscinnamon
4 tspdry rose petals / 1 fresh rose petals
as neededshredded dryfruits
as required Sugar as same portion of grinded masala

Saved

Steps

20 min

1

Heat a kadai at a very slow flame of gas. Roast almond, cashews, pista, saunf, seeds, black pepper, cardamom, dalchini, nutmeg, one by one only for 1/2 to 1 minute, without changing its original colour. Transfer in a bowl. Turn off gas, roast saffron, and rose petals for a while. Mix all ingredients. Let it cool completely.
2

Grind coarsely in a mixer jar. Now measure grinded powder in the cup. Add the same ratio of sugar in it. Mix well. Again, grind in mixer jar to make fine powder of thandai masala. You can add chopped petals and shredded dryfruits to it.
3

Thandai masala powder is ready to make chilled thandai.

Saved

Made this recipe? Share a Cooksnap!

Let Manisha Sampat know how it turned out.

Nothing says thank you like a photo!

Someone made your recipe and shared a Cooksnap!

Send your Cooksnap

Learn more about Cooksnaps

Saved

Manisha Sampat @PURE_VEG_TREASURE

on March 08, 2023 01:22

Kutchh-Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐