Medel
Thandai Masala
Denna thandai masala-kryddblandning kan användas för att göra thandai att dricka under holi, eller gräddas in i en mängd olika indiska sötsaker.
🍽️4 portioner
2.5
👩🍳 Gör så här
- 1Mix 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.