How To Make Thandai Masala At Home

• 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

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.

almonds, cashewnuts, pistachios, melon seeds, poppy seeds, fennel seeds, green cardamoms, petals, black

Taken from www.yummly.com/recipe/HOW-TO-MAKE-THANDAI-MASALA-AT-HOME-1535588 (may not work)