Ingredients

The following ingredients have 4 Servings
  • 1/2 cup whole almonds
  • 1/2 cup whole cashew nuts
  • 25-30 whole black peppercorns
  • 20-25 whole green cardamoms
  • 2 tablespoons white poppy seeds (skip if not available)
  • 2 tablespoons fennel seeds (saunf)
  • 2 tablespoons melon seeds (kharbooje ke beej)
  • 15-20 saffron strands
  • 2 tablespoons dry rose petals (optional but recommended)

Instruction

  • Add almonds, cashew nuts, black peppercorns, green cardamoms, white poppy seeds, fennel seeds, melon seeds, saffron strands and dried rose petals to the medium jar of a grinder or food processor and grind to make a smooth powder.
  • Note - You can also dry roast the ingredients for 3-4 minutes on low flame before grinding to enhance their flavor even more.
  • Do not over-grind otherwise, the nuts will release their oil and the powder will become sticky. Just pulse a few times. Then let the mixture cool down for 5 minutes. Pulse again and keep cooling the mixture in between. Pulse until a powder is made.
  • Store the powder in an airtight container at room temperature for up to a week.
  • To make Thandai using Thandai powder, heat milk in a pan over medium heat. Once the milk comes to a boil, add 1 tablespoon of Thandai masala powder per cup of milk and cook for 2-3 minutes for the flavors to seep into the milk. Add sugar to taste and cook for another minute for it to dissolve. Refrigerate the milk for 1-2 hours or until chilled. Strain it using a fine-mesh strainer or a muslin cloth. Stir in a few drops of rose water. Garnish with dried rose petals and serve chilled.