Thandai Masala Powder

Thandai is synonym with Shivratri and Holi. I came across many posts in Facebook regarding the traditional thandai masala and various desserts and drinks made using this. The recipe for making this powder is actually quite simple. Just few nuts and some spices and taken and ground into a fine powder. Store it in airtight containers and use it in cakes, cookies, thandai drink, cheesecake, filling in cakes, kheer, firni etc. Check my next post for an eggless whole wheat and oats flour thandai cookies. Also stay tuned for more recipes with this thandai masala powder 🙂

Ingredients:

• Cashew nut 10-12
• Almonds 10-12
• Pistachio 10-12
• Saffron a pinch
• Pepper corns 10-12
• Fennel seeds 2 tsp
• Poppy seeds 2 tsp
• Melon seeds 2 tsp
• Cardamom 8-10
• Sugar 1-2 tbsp

Method:

• Mix all the ingredients and grind into a fine powder in short bursts.
• Do not keep the mixer on for a long time or else the nuts will release it’s oil and the powder will become lumpy.
• Sieve it and grind again till you get a fine powder.
• Store in airtight containers and use it in desserts, cookies, cakes, kheer.
• If stored properly, it will last for 6-8 weeks.

Notes:

• Incase you feel your mixture has become lumpy and paste like, add a tablespoon of two of milk powder and pulse again for few seconds.
• Make sure you grind it in a dry mixer jar and store it in dry airtight containers.