Thandai Spice Mix

Holi is here and finally, things are getting back to normal from the pandemic and here we all are celebrating Holi with full zest and happiness. Holi is a festival of colours, it’s a fun festival in India and people celebrate around the world.

Holi is the significance of good over evil, and this year 2022 can be considered as the one.

So coming to the recipe that I am sharing today it is a Thandai mix that is added to milk and consumed especially on holi to keep the body energized throughout the day. This mix can be consumed the whole year if you want. But summer is the time when one’s body tends to dehydrate, so have them when the weather demands.

Thandai is made of dry fruits some seeds and spices. To know how I have made this perfect recipe do check the whole blog.

Simple and easy recipe to make, why buy from a store when you have a wonderful recipe here, try this out.

I do have holi special recipe also you can check them hereThandai/ Holi special drink/mixed dry fruit drink

Malpua recipe/ How to make Malpua

Mawa / Khoya Gujiya

Have a Happy Holi

Let’s get the recipe

#purvanchaltadka #thandaimix#holispecial#foodblogger

Thandai Spice Mix


  • 2 tablespoon kaju/cashews
  • 2 tablespoon badam/almond
  • 1 tablespoon poppy seeds/khuskhus
  • 1 tablespoon saunf/fennel seeds
  • Pinch of saffron
  • 1/2 teaspoon black pepper / kali mirch
  • 1/2 teaspoon elaichi powder/Cardamom
  • 1 tablespoon dried rose petals
  • 1/2 teaspoon dalchini powder/ cinnamon
  • 1 tablespoon pista/ pistachios


  • Take grinding jar add all the given ingredients
  • Pulse it by stopping every 5 secs so that dryfruits don’t leave oil
  • Once a powder is formed stop grinding.
  • Store it in a air tight container
  • Add 1 to 2 tablespoon in a glass of milk
  • Enjoy it this season.

Laung Lata recipe

Come Diwali or Holi this one mithai is a must in every UPites house(Uttar Pradesh)

Growing up eating this yum and drooling mithai.

Stuffed with khoya/ Mawa and dry fruits, Laung Lata is a complete shahi mithai in itself. A huge amount of sentiment and childhood memories are attached to this mithai.

Sharing with you my piece of heart, hope you will love this. Try making this simple mithai in our house on any occasion. Quick recipe to make, you can store this in refrigerator, indulge whenever you want .

Similar to gujiya only difference here is the soaking in sugar syrup.

Laung Lata

Why the name Laung Lata?

Laung is poked in between and Lata coz of the layers or folds, so the name Laung Lata.

Let’s get the recipe now

#purvanchaltadka #launglata#foodblogger#indianmithai

Laung Lata


  • 250 grams khoya/Mawa
  • 2 tbsp badam/ almond
  • 2 tbsp kaju/ cashews
  • 2 tbsp elaichi powder
  • Saffron strands
  • 200 grams sugar powdered ( or according to sweetness)
  • 500 grams Refined flour/ Maida
  • Oil/ ghee for frying n shortening that’s moyan
  • Water
  • 500 grams sugar
  • 550 ml water


  • Take a bowl add maida, oil/ ghee mix till crumbly texture
  • Add water and knead a soft dough
  • Let it rest for 15 minutes
  • Grind badam, kaju n elaichi to fine powder
  • Take another bowl add khoya/Mawa, powdered dryfruits mix n sugar
  • Mix this well
  • Now, take lemon size portion of the dough roll into small puri/ or disc shape
  • Place one tablespoon stuffing fold(see the pic of detail)
  • Poke one clove/ laung in the center
  • Make all the laung Lata and keep aside.
  • Boil water and sugar to one thread consistency add a pinch of elaichi powder, saffron strands. Off the flame once it’s ready
  • Heat a kadhai with oil/ghee and deep fry all the laung lata till light in colour
  • Soak in the sugar syrup for half hour and remove it in another bowl
  • You can even soak n keep the lata.
  • Serve hot or chilled
  • Laung Lata is ready to be relished by everyone.
  • Hope you loved this recipe
  • Until then keep exploring…….

Chakali /How to make crispy Rice chakalis

Chakali are a perfect Diwali snack,or say any festival. I do store the flour for the whole year,and make them whenever there’s a desire or demand.make fresh batch of flour if you want to store it for the whole year. This recipe was given to me by my close family friend Smitha Bhabhi,which never went wrong

rice chakali Rice chakali


1 kg rice

1/2 kg chana dal

1 quater cup urad dal

1 cup thin poha

4 tsp jeera

4 tsp khada dhaniya

10 to 15 green chili

1/2 cup ginger

2 tsp haldi powder

1 tsp asafoeetida(hing)

salt as per taste

oil for deep frying

4 tsp sesame seeds(white)


Wash all the dals and rice n strain them,spread it on sheet and let it dry under the fan over night,not in the sun.

next day take a pan dry roast the ingredients:jeera,khada dhaniya,poha,urad dal,chana dal and rice.

take it to the flour mill and get the flour done,if you dont want this process you can use rice flour and chana flour for making this chakali

in a blender make paste out of the ginger, green chili and hing

now heat oil in a pan add the ginger-green chili paste,haldi powder and salt,saute it

now add the flour in it and sesame seeds.

add oil for the moyan,mix the flour into a crumbly texture

heat water to a luke warm consistence and knead the flour

the dough should be firm

let it rest for 1/2 an hour

mean while take the chakali maker and oil it well so that the dough doesn’t stick into it and the shape of chakali comes out well

start taking small portions of the dough and put in the maker and make circles out of it

if the dough keeps breaking,then apply a bit water to the dough with your hand

make chakalis on the sheet and cover them with a wet cloth,so that they dont dry and break

heat oil in kadai for deep frying chakalis

fry them till light brown

cool the chakalis at room temperature

store them in tight jar.

chakalis are ready

you can keep this flour the whole year in a air tight container and use whenever you wish

you can skip ginger and green chili paste and use only haldi powder also,as some people are prone to acidity

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