Thandai

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Thandai

Ingredients :

1 cup warm water

3 tablespoons almonds or 30 grams

2 heaped tablespoons pistachios or 20 grams

2 tablespoons poppy seeds (khus khus)

¼ cup melon seeds or 30 grams melon seeds

2 tablespoons dried rose petals or 2 tablespoons rose water or 1 to 2 tablespoons gulkand

1 tablespoon fennel seeds

½ teaspoon whole black pepper

3 to 4 green cardamoms – husks removed and seeds kept

1 pinch saffron – optional

½ cup sugar or 100 grams sugar

1 glass chilled milk

ice cubes as required

few rose petals or chopped almonds or pistachios for garnish

Method :

In a bowl, pour 1 cup warm water.

Then add almonds, pistachios, poppy seeds (khus khus), melon seeds, dried rose petals, 1 tablespoon fennel seeds and ½ teaspoon black pepper.

Mix very well. Cover and keep aside for minimum one hour or 2 hours. If you use water at room temperature, then you can also keep overnight or for 4 to 5 hours.

Making Thandai Paste.

After 1 to 2 hours, pour the whole mixture including the soaking water in a grinder or blender jar. Do make sure to use a good grinder or blender.

Add ½ cup sugar, seeds from 3 to 4 green cardamoms and 1 pinch of saffron.

Blend the mixture to a very smooth and fine paste. Remove in a bowl and keep aside. You can cover and refrigerate if not using immediately.

Making Thandai Recipe

To prepare thandai, take about 4 tablespoons of the thandai paste in a glass. Add chilled milk. You can also use half-half combination of milk and water.

Mix very well.

Add a few ice cubes.

Garnish with rose petals. You can also garnish with some chopped almonds or pistachios.

Serve thandai immediately. Alternatively, you can prepare the thandai drink in a large mug or jug. Refrigerate and then serve.

Source: vegrecipesofindia.com

Serves : 8

Time :

Swadisth Bhojan – smakelijk eten – Bon appétit – Enjoy your meal

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