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Thandai with Home made Thandai Masala Powder The most quintessential drink during this time of the year is 'Thandai'.
Thandai is the Star of the celebrations during these two main Indian festivals,Holi and Mahashivratri.
Traditionally thandai is served with a strong doze of Bhaang in it. As poppy seeds are banned where I live, here in Dubai, my version is without that. And moreover, for everyday use and for children too the one without poppy seeds is good. Thandai Masala Powder
INGREDIENTS:
Pistachios- 1/4 cup
Cashew nuts- 1/2 cup
Almonds- 1/2 cup
Melon seeds- 2 tablespoon
Fennel- 2 tablespoon
Green cardamom- 25
Black peppercorns- 25-30
Dry Rose petals- 2 tablespoon
Saffron Strands- 15- 20 strands
DIRECTIONS:
Dry roast everything except Rose petals and saffron.
Remove and cool.
Set aside.
Add Rose petals and saffron and grind everything to a fine or coarse powder. If you like the slight bites of nuts in your masala then make it coarse otherwise grind it to a smoother finer consistency.
Store in an airtight container.
How to make Thandai drink
INGREDIENTS: Milk- 1 litre
Sugar- 4 tablespoon, adjust according to your taste.
Thandai Masala Powder- 4 tablespoon
Saffron- 15-20 strands dissolved in 2 tablespoons of warm milk
Rose Petals- to garnish
Almond and Pista slivers to garnish
DIRECTIONS:
In a saucepan, add the milk and let it come to a boil.
Add sugar and thandai powder.
Let it cook on simmer for 10 minutes.
After this, let it come to room temperature.
Chill it in the fridge for at least an hour before serving.
Thandai milk tastes best when served cold.
Garnish with Saffron, nut slivers and rose petals.
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