Thandai, a traditional Indian cooling drink made with milk, nuts, and spices specially prepared on the Holi, the festival of colors popular in Northern India. You can make this masala powder mix in advance and store it in the refrigerator to use whenever you want to make this drink instantly.
Ingredients
1/4 cup almonds/badam
1/4 cup fennel seeds/saunf
2 tbsp cashew/kaju
2 tbsp pistachios/pista
2 tbsp poppy seeds/khus-khus
2 tbsp melon seeds/magaz
1/2 tbsp black peppercorns/kali mirch
1 tbsp cardamom/elaichi
10-12 Saffron strands
1 tbsp dried rose petals(optional)
For thandai:
2 cups of full fat milk
2 tbsp sugar or to taste
Procedure
Peel the cardamom to remove the seeds or use the whole.
Add fennel seeds, peppercorns, and cardamom seeds in the jar of a mixer grinder or blender.
Grind it until a smooth powder. Add almond, cashews, pistachios, poppy seeds, and melon seeds in the same jar.
Grind it until smooth powder. Transfer it to a bowl or container. Crush the dried rose petals and add them to the masala.
Mix well. Thandai masala powder is ready. Store it in an airtight container.
It stays good for 2-3 months in the refrigerator.
Use I tbsp thandai masala powder and sugar to taste for each cup of milk.
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