How To Make Thandai Masala At Home Recipe

Name: How To Make Thandai Masala At Home
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 25 almonds; 20 cashewnuts; 30 pistachios; 3 tablespoons melon seeds; 3 tablespoons poppy seeds; 2 tablespoons fennel seeds; 3 saffron strands of; 10 green cardamoms; 25 rose petals; 10 black peppercorns

Servings: persons

1
Heat a pan and add almonds, pistachios, cashews, pumpkin seeds and dry roast for 3 to 4 minutes on a low flame. Remove and keep aside in a plate or tray.
2
In the same pan, add the saffron strands ans stir till the color of the saffron changes to a darker shade. Then remove and keep aside.
3
Once the dry fruits cool, add everything in a dry grinder jar, including rose petals, fennel, black pepper and cardamoms.
4
Grind to a coarse to fine powder as per taste. I have kept mine a little coarse.
5
Remove from the grinder and keep in an airtight container or jar.
6
Store in the fridge to be used later. if stored in fridge, it can be used upto 1 to 2 months.

3696

kcal

Calories

313

Fat

153

Carbs

134

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 25 almonds, 20 cashewnuts, 30 pistachios, 3 tablespoons melon seeds, and more.

Yes, How To Make Thandai Masala At Home falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

How To Make Thandai Masala At Home

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