Directions
Ingredients
For Thandai Masala
Almonds – ¼ cup
Cashewnuts – ¼ cup
Pista – ¼ cup
Fennel Seeds – 1½ tbsp
Peppercorns – 12nos
Watermelon seeds – 2tbsp
Poppy Seeds – 2 tbsp
Cardamom – 10nos
Dried Rose Petals – 4tbsp
Saffron strands – a generous pinch
Nutmeg Powder – ½ tsp
Cinnamon Powder – ½ tsp
For Instant Thandai
Thandai Masala – 2tbsp
Milk – 250ml
Sugar – 2tbsp
Ice cubes – few
Steps
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1
Done
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For Thandai MasalaHeat a pan for 2 mins on high heat and then turn off the heat. Add all the ingredients to the warm pan except cinnamon and nutmeg powder. Mix them and leave them in the pan for 5mins. Remove them to a plate to cool off and then dry grind them in a grinder. You can grind it fine or keep it a bit coarse as per your preference, though I prefer it to be ground fine. Store the thandai masala in an air tight container in a refrigerator at all times. Use this thandai masala for flavouring various other desserts like kheer, ice cream, kulfi, rabri, basenji, phirni, shahi takra and so much more. |
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2
Done
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For Instant Thandai DrinkAdd thandai masala, milk and sugar and blend them together. In a glass add ice cubes and pour the thandai drink over it and serve. |
