epicurious
Thandai Masala
This thandai masala spice mix can be used to make thandai to drink for holi, or baked into an assortment of Indian sweets.
👥 2 Servings⏱️ Prep & Cook: 7 min🔥 Cook: 7 min👤 Keya Wingfield📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Mix ½ cup blanched almonds, ½ cup raw cashews, ¼ cup (30 g) raw pistachios, 2 Tbsp. dried rose petals, 2 Tbsp. fennel seeds, 2 Tbsp. melon seeds (char magaz) or raw cashews, 2 Tbsp. white poppy seeds or raw cashews, 1½ tsp. green cardamom pods (about 25) or 1 Tbsp. ground cardamom, ½ (scant) tsp. black peppercorns (about 30), ¼ (scant) tsp. saffron threads (about 24), one ¼"–½"-long piece of cinnamon stick, and a small pinch of kosher salt in a small bowl to combine. Working in about 5 batches (to avoid grinding the nuts into butter), finely grind mixture in spice mill or mortar and pestle (there may be some pea-size pieces of nuts left; grind as finely as possible if using a mortar and pestle). Transfer back to bowl or to an airtight container if making ahead and stir with a spoon make sure everything is thoroughly mixed. Do ahead: Thandai masala can be made 1 month ahead. Cover and freeze.
. dried rose petals2 Tbsp. fennel seeds2 Tbsp. melon seeds (char magaz) or raw cashews2 Tbsp. white poppy seeds or raw cashews2 Tbsp½ tsp. green cardamom pods (about 25) or 1 Tbsp. ground cardamom1½ (scant) tsp. black peppercorns (about 30)Small pinch of kosher salt
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