Instant Thandai Masala Powder And Drink
Thandai is an Indian drink which is having a divine taste as it carries the highly versatile & refreshing species.
Ingredients
FOR THANDAI MASALA POWDER
- 1/4 cup Almonds
- 1/4 cup cashews
- 1/4 cup Pistachios
- 20 Black pepper corns (Kali Sabut Mirch)
- 8 Green Cardamom
- 2 tbsp Poppy Seeds (Khas-Khas)
- 2 tbsp Fennel seeds (Sounf)
- 2 tbsp Melon Seeds (Kharbuje k beej)
- very small piece of cinnamon
- pinch of Nutmeg (Jaifal)
- pinch of Saffron (Kesar)
- 1/4 cup Dry rose petals
- 1 cup Sugar candy (Mishri)
FOR THANDAI DRINK (SINGLE SERVING)
- 1 cup Milk (chilled)
- 2 tbsp Thandai Masala Powder
Instructions
MAKING OF THANDAI MASALA POWDER
- Add Almonds, cashews, pistachios, black pepper corns and green cardamoms in a non stick pan.
- Roast them on lowest heat for a minute.
- Remove the pan from the heat and then add poppy seeds, melon seeds, fennel seeds, cinnamon, nutmeg and dry rose petals.
- Roast for a minute without heat as the pan is hot enough to roast.
- Cool completely.
- Add to a blender jar.
- Also add saffron strands and sugar crystals.
- Grind on a pulse mode.
- A coarse powder is ready, This is our Thandai masala powder.
- Transfer it in a clean and dry airtight container. It can be preserved for six months in refrigerator.
MAKING OF THANDAI (ONE SERVING)
- Take a chilled milk in a blender jar alongwith 2 tbsp of Thandai Masala powder.
- Give it a nice blend.
- You can either sieve it for fine texture or pour as it is if like little grainy texture.
- Garnish in a way you like.
- Serve chilled.
Notes
For Thandai Masala Powder
2. Although we have blended the milk and masala for serving, but if you just mix them both, leave in refrigerator for 15 minutes, that is also enough. It will help the flavours of masala to infuse into the milk.
3. You may add ice cubes if you want.
4. You can use any milk of your choice.
5. Half milk & half water can also be combined to make Thandai.
6. Can also add Khewra water or Rose water into Thandai, depending upon your liking.
Once you have combined Milk and Masala powder together, don't keep the milk for a long & serve it earlier. Better not to prepare the Thandai much prior to serving. This is not a difficult task which can't be completed on the moment.
7. This is not an intoxicating drink unless associated with Bhaang.
- Traditionally Thandai is made with Almonds primarily. Addition of cashews and pistachios can be skipped and substituted with more almonds.
- Instead you can choose any one from cashews or pistachios. However almonds have to be there compulsorily.
- Grinding on pulse mode is recommended to make a fine powder. If grinded in one go, the nuts tend to release the oils making the powder moist.
2. Although we have blended the milk and masala for serving, but if you just mix them both, leave in refrigerator for 15 minutes, that is also enough. It will help the flavours of masala to infuse into the milk.
3. You may add ice cubes if you want.
4. You can use any milk of your choice.
5. Half milk & half water can also be combined to make Thandai.
6. Can also add Khewra water or Rose water into Thandai, depending upon your liking.
Once you have combined Milk and Masala powder together, don't keep the milk for a long & serve it earlier. Better not to prepare the Thandai much prior to serving. This is not a difficult task which can't be completed on the moment.
7. This is not an intoxicating drink unless associated with Bhaang.