In Indian kitchens, there is a masala powder for everything. From gravies and curries for meat and vegetables, to pulaos and Masala Papads, there is a mix of spices that take these simple everyday dishes and add some wonderful flavor. Most of us are familiar with Bollywood heroes getting high on thandai or bhaang and for many of us that has been a way to identify it. I’m very fond of thandai and this is one beverage that is loved by my family as well. Thandai is the main beverage of Holi and also Mahashivratri and was traditionally served with a strong doze of Bhaang in it. But obviously I make it without the Bhaang for everyday consumption. Making thandai is a little bit of a tedious process. Traditionally it was made by soaking the spices in milk or water overnight and then grinding them to a fine paste before mixing in the milk along with a few other ingredients. With time becoming a big constraint in most peoples lifestyle and availability of machines which can do an awesome job with grinding, this Thandai masala powder comes in very handy when you like to sip on a chilled glass but have time crunch. Just make a batch of this Thandai masala powder and all you need is 5 minutes to make a delicous drink. I am also coming up with interesting recipes using this Thandai Masala Powder, so make sure you make double batch to try all those delicacies.
Here is how to make Thandai Masala Powder.
Here is a video Recipe to make Thandai Masala Powder
Thandai Masala Powder
- Almonds - ½ cup
- Cashew Nuts - ½ cup
- Black peppercorn - 25-30
- Cardamom - 20-25
- Poppy Seeds - 2 tbsp
- Fennel seeds - 2 tbsp
- Melon seeds - 2 tbsp
- Saffron - 15-20 strands
- Dry rose petals - 2 tbsp
- Add all the ingredients in the jar of a blender and grind to make a smooth powder.
- Store in an airtight container for up to a week.
- How to use Thandai Masala Powder
- Take a cup of milk and add 2 tsp of Thandai Masala powder in it along with sugar and rose water.
- Garnish with rose petals and dry fruit slivers.
- Serve chilled.