The word Thandai , carries the word ‘thand’ which means cool. And thandai means the cooling drink which is usually served to refresh the mood and mind. Thandai is traditionally associated with Mahashivratri and Holi.
Thandai is a cooling drink , prepared with milk, lot of dry fruits, sugar and saffron. In my view it’s a power punch smoothie, cause its very nutritive. It provides instant cooling effect on body and also carries many health benefits.
Some people add dry ginger powder, pepper, dried rose petals and the very intoxicating Bhang.
Holi is a festival of colours and hoil is incomplete without Thandai.
So lets learn how to prepare thandai masala. This is a dry form of thandai masala and it can be stored upto 4 weeks in room tempeture. I am sharing the basic masala, but the quanty of the dry fruits, spices can be adjusted as per taste.
Almonds – 20 no
Cashew nuts – 20 no
Pistachios – 25 no
Sugar – 4 tbsp
Melon seeds – 2 tbsp
Poppy seeds – 2 tbsp
Green cardamom – 6 -8 pods
Fennel seeds – 1 tbsp
Black pepper – 8 no
Cinnamon – 1” pc
Mace – a small piece
Rose petals – from one medium size rose
METHOD OF PREPARATION ::
If you are taking fresh rose petals, then wash them properly; clean the petals with a kitchen towel.
Microwave it for 3 minutes, checking once in between.
The petals will be crispy, else you can sundry them.
Dry roast the dry fruits and spices separately.
Be careful while roasting dry fruits, you don’t need to make those brown.
Blend all together with sugar into coarse powder.
Your home made thandai masala is ready now.