In Ayurveda, the heart (Hridaya) is considered as one of the most important organs responsible for maintaining overall health and well-being. The heart is the seat of consciousness (Atman) and plays a crucial role in the circulation of vital life force (Prana) and blood (Rakta) throughout the body. “In Eastern medicine, the heart, and not the brain, is the centre of consciousness. Therefore, any heart condition points to deep-rooted problems of self-identity, emotions and consciousness. “1 Western culture focuses on individual achievement and constant competition, rather than spiritual connection with others, so our hearts are sidelined and often replaced by ego. The lack of exercise and the consumption of fatty, spicy, fried food and lots of meat, typical of European cuisine, also puts a strain on the heart. In Hungary, cardiovascular disease accounted for 49% of deaths in 2019, or 64,000 deaths.2 Primary causes of heart problems include poor diet, stress, lack of exercise and suppr...
Thandai masala powder recipe with step by step photos.Making thandai masala powder is easy that too with available ingredients in your kitchen.
Thandai is one of the drinks made for Holi festival.Thandai is
a very popular drink in North India made with a combination of nuts and
spices, very refreshing and a great body cooler.I have seen few good
brands selling thandai masala powder, but we can make it very easily at
home so tried it, the flavour is so good.Make your batch of homemade thandai masala powder and enjoy making instant thandai for this Holi.
Ingredients
- 1/4 cup almonds
- 1/4 cup cashews whole
- 1/8 cup pistachios
- 1 tbsp melon seeds
- 1 tsp pepper corns
- 1 tsp fennel seeds
- 10 nos cardamom
- 5-6 strands saffron
To make thandai:
- 1 cup milk (boiled,cooled and chilled)
- 2 tsp thandai masala powder
- 1 tsp sugar
Instructions
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In a clean dry mixer jar, add almonds,cashews and pistachios.
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Then add pepper corns and fennel seeds,melon seeds,cardamom,saffron,dry rose petals.
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First grind it to a coarse powder.Scrap the sides and pulse it few times. Do not grind more, as the nuts may leave out oil.Transfer to a plate and let it cool down then store in a clean airtight container.
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Take 1 cup chilled full fat milk.Add 2 tsp thandai masala powder to it.Add sugar.Mix well.Set aside atleast for 15mins.
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Then strain,press it well with a spoon.Serve chilled with few strands of saffron.
Recipe Notes
- The measures of the ingredients can be adjusted,plus or minus according to your preference especially the nuts.
- Do not add more fennel seeds and pepper corns,it may dominate and also will change the color.
- If you prefer, you can a tsp of khus khus.
- I didn't add sugar in this, but if you prefer you can add around 1/2 cup and grind it along.If sugar is added, the mixture will be even more fine.
- After preparing thandai, give atleast 15mins standing time for the flavours to nicely blend with milk,the more standing time you give your thandai will be very tasty.
- It will keep well atleast for 6 months , keep refrigerated.
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