The Holi season is round the corner and its time to go traditional again. The freshly prepared gujiyas, the delicious dahi vada and the ever famous thandai. It’s finally the time to pen down your Holi cooking list and this recipe of Homemade Thandai Masala is not to be missed. I remember the time when mum used to be busy making all sorts of masalas right from the scratch and I would pester her to take the easy route of buying store masalas. And now here I am making most of the special masalas used in the kitchen from the scratch. More depth of flavor, no preservatives and its fresh. And this Thandai Powder is just about that.
So while you are making plans for a Holi party, make sure not to miss making super easy and quick masala and make some amazing drinks out of it.
INGREDIENTS: (Makes 1 cup)
- 1/2 cup almonds
- 1/4 cup cashew nuts
- 16 black peppercorns
- 1 1/2 tbsp fennel seeds
- 12 whole green cardamom
- 1 tbsp poppy seeds
- 1 tbsp melon seeds
- 1 tbsp dried rose petals
- 8 – 10 saffron strands
- Microwave your saffron strands for 10 seconds. Once done crush it finely using a mortar and pestle.
- Add all the ingredients into a blender except the rose petals and saffron strands and pulse it for 5 – 6 times until it forms a powder. Make sure not to over pulse it else the nuts and seeds will leave its oil.
- Once done, add dried rose petals and saffron strands and mix it.
- Transfer it to an airtight container and use it within 4 – 5 days.