Thandai Blend: Grind the ingredients in a grinder, blender until a coarse mixture.
Pudding: Blend the rice flour, 1 cup non dairy milk and the thandai blend. Blend for a minute, then let it rest for a minute, then blend again for a minute. I use the same blender which has the coarse Thandai mix.
Add the rice flour thandai mixture to a saucepan over medium heat. Add the rest of the non dairy milk, sugar, salt and mix in. Bring it to a boil. The mixture will start to get lumpy, keep stirring frequently and the lumps will incorporate in the pudding. Once smooth, cook for another minute. Once the mixture is very lumpy, you can reduce the heat to medium low to avoid sticking. It takes 10 - 12 minutes total.
Cool the mixture to warm. Serve warm or chill, then garnish with sliced pistachios, saffron or dried rose petals. For a snack pudding, add nuts, seeds and coconut for garnish
For a simple rice pudding without Thandai Mix: Mix the rice flour in 1/2 cup non dairy milk until there are no lumps. Add to a skillet with the rest of the milk, sugar, salt and bring to a boil. Add 1/4 tsp cardamom or saffron or vanilla extract and mix in. Taste and adjust and continue to simmer to thicken for a minute. Variations: Use the Thandai blend with 1 cup of non dairy yogurt and 1/2 cup almond milk and some ice cubes and sweetener, blend to make a Thandai Lassi!Add the blend to you regular rice pudding or blend with warm non dairy milk for spiced milk.Nutrition is 1 of 4 serves without garnish