Thandai

Thandai

Thandai

Ingredients

  • Milk 1 Liters
  • Almonds soaked and peeled 20 Nos
  • Cashewnuts soaked 15 Nos
  • Pistachios soaked and peeled 30 Nos
  • Melon seeds soaked 3 Tablespoons
  • Poppy seeds soaked 3 Tablespoons
  • Saffron a few strands
  • Sugar 1 Cups
  • Green cardamoms 8-10 Nos
  • Gulkand 1/2 Teaspoons
  • Cinnamon 1
  • Black peppercorns 8-10 Nos
  • Fennel seeds 1 Teaspoons

Directions

1. Grind together almonds, cashew nuts, pistachios, melon seeds,

Gulkand passes and poppy seeds with little milk and makes a fine paste.

2. Bring milk to a boil and add sugar and saffron and mix well.

3. Make a powder of green cardamoms, cinnamon, fennel seeds and black peppercorns.

4. Add the paste to the milk and mix well. Simmer for five minutes and mix well.

5. Add the powdered masala to the milk and mix well.

6. Chill the milk.

7. Garnish it with sliced pasta and Cesar.

8. Serve chilled

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