Rang Barse Duo Pack

Thandai Nut Butter: To make Thandai, blitz a heaped spoonful of nut butter in a blender along with milk or soy milk / water for dairy-free/vegan version. Top it over a toast or to a cereal bowl or use it as a dressing on cut-fruits.

Salted Caramel Sauce with Dark Rum: If you are not already having it by the spoonfuls, drizzle it over toast, pancakes, parantha, coffee, fresh fruits or vanilla ice cream.

Thandai Nut Butter: Roasted Cashews, Pistachios, Almonds, Pumpkin Seeds, Raw Sugar, Poppy Seeds, Peppercorns, Fennel Seeds, Cardamom, Saffron, Nutmeg.

Salted caramel Sauce with Dark Rum: Sugar, Cream, Butter, Dark Rum (10%), Sea Salt

Thandai Nut Butter: 12 months when stored in a cool, dry place.

Salted caramel Sauce with Dark Rum: 3 Months when refrigerated.

200g per Jar

Thandai Nut Butter + Salted caramel with Dark Rum

1 Jar Per Flavour