Thandai Nut Butter
Look no further for a Holi festival inspired Nut Butter that’s creamy and smooth with Indian-inspired flavors of Thandai! Made with three types of nuts, fennel seeds, saffron, cardamom and more. Your toast game is elevated.
Ingredients
- 4 tbsp almonds roasted
- 4 tbsp cashews roasted
- 4 tbsp pistachios unsalted, roasted
- 1 tsp fennel seeds
- 2 tbsp melon seeds roasted
- 1 tsp poppy seeds
- ½ tsp whole black pepper
- 3 tbsp dried rose petals
- 1 tsp cardamom powder
- Small Pinch of Saffron – 5-6 strands
- 1/2 tsp sugar or any sweetener
- 1/8 tsp salt
Instructions
- Roast nuts if you haven't either on stove on medium heat in a pan. Or roast them in the oven at 350F for about 10 minutes. Be careful not to burn them.
- Let them cool down slightly until warm.
- Transfer them with other ingredients in a food processor and blend until creamy, pausing to scrape down the sides as required. It will look like nothing is happening. But, keep blending. If the food processor overheats, then pause and let it cool and then do it again. It will look like clumps in the beginning but will come around creamy and smooth.
- Once it turns creamy and smooth, remove it in a glass jar with a lid and store it in the fridge. It can stay up to long time, at least 2-4 weeks.