Thandai Masala Powder

Name: Thandai Masala Powder
Total time: 600 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 4 tsp almonds; 4 tsp cashews; 3 tsp fennel seeds; 2 tsp pistachios; 2 tsp watermelon seeds; 2 tsp poppy seeds; 1 tsp cardamom; 1 small stick cinnamon; 1 tsp nutmeg; 1 tsp black pepper; 15 strands saffron; 4 tsp rose petals; Sugar as equal of grounded masala

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

#EC #EmpoweredToCook #Week4
#HoliFlavors #HappyHoli
#ThandaiMasalaPowder #Thandai
#Almond #Cashew #Pistachio #Saffron
#Cardamom #Nutmeg #Poppyseeds
#Fennelseeds #Watermelonseeds #Sugar
#BlackPepper #Cinnamon #Rosepetals
#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLove
#Cookpad #Cookpadenglish #Cookpadindia #Cooksnap
Holi festival is incomplete without Thandai. Thandai is one type of chilled milk made with a special thandai masala. The taste is little spicy and sweet as well.

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

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Ingredients

prep time 10 minutes

6 servings

4 tspalmonds
4 tspcashews
3 tspfennel seeds
2 tsppistachios
2 tspwatermelon seeds
2 tsppoppy seeds
1 tspcardamom
1 small stick cinnamon
1 tspnutmeg
1 tspblack pepper
15 strandssaffron
4 tsprose petals
Sugar as equal of grounded masala

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Steps

prep time 10 minutes

1

Add almonds, cashews, pistachios, saunf, melon seeds, poppy seeds, black pepper, cardamom, and nutmeg in a pan. On a very low flame gas, dry roast only for 1 minute to remove moisture. Make sure, do not change the original color of any ingredients.
2

Turn off gas. Now add saffron and rose petals. Mix well. When cools completely, grind on a pulse mode of mixer. Make powder.
3

Now measure masala in a cup. Take the same proportion of sugar and grind with masala to mix well. Thandai masala powder is ready. Mix in chilled milk and enjoy Holi special thandai.

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Manisha Sampat @PURE_VEG_TREASURE

on March 15, 2025 02:25

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. ❤️👍👌💐