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THANDAI MASALA PASTE |GF|

Updated: Apr 21

ERM I AM SO EXCITED FOR YOU RIGHT NOW, if you haven't tasted thandai before your tongue has not yet experienced full joy...My momma bear got me obsessed with this drink, its her favorite too! Its a beautiful aromatic blend of Indian spices, nuts and rose..traditionally mixed with milk and drunk on warm days to cool the body 😊 I've used this mix in smoothies, hot drinks, mixed with milk, mixed with ice cream to make a shake and tbh I sometimes just take a spoonful and eat it as desert...😏


🍽 S E R V I N G S

40 Tbsp Servings


πŸ₯— I N G R E D I E N T S

ΒΎ cup cashews

1 cup pistachio

Β½ cup almond

2/3 cup maple syrup

3 tbsp rose water (if not using rose preserve then use 5 tbsp of rose water) or 1 tbsp rose preservative mix (optional)


spices

2 tbsp cardamom

3 tbsp fennel

ΒΌ tsp nutmeg

Β½ tsp black pepper

ΒΌ tsp saffron


🌿 T H E M A G I C

1. If you are using whole spices, toast them first in a pan for a couple of minutes at low to medium heat ( heating spices activates their properties and enhances flavor). when you start to smell the spices you will know it's ready.

2. Add cashews, pistachio, almond, cardamom, fennel, nutmeg, and black pepper in a food processor and ground into a fine mixture

2. Add the maple syrup and rose water into the mix and blend again to form a sticky paste

3. Store in an airtight jar in the fridge for 3 weeks


β™‘Sprinkle a little love, say a little prayer, and nourish yourself ❀️

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