Thandai

Ingredients:

Full Cream Milk 1 1/2 litres

Almonds blanched and peeled 25

Cashew nuts soaked 20

Pistachios blanched and peeled 30

Melon seeds soaked 3 tablespoons

Poppy seeds soaked 3 tablespoons

Saffron a few strands

Sugar   1/2 cups ( you can increase the quantity of sugar to your taste)

Green cardamoms 8-10

Rose petals 20-25

Cinnamon 1 inch stick

Black peppercorns 6-8

Fennel seeds 1 tsp

Method:

Grind together almonds, cashew nuts, pistachios, melon seeds and poppy seeds with a little milk to a fine paste. Bring milk to a boil in a pan. Add saffron and mix.

When the milk begins to boil add sugar and simmer till the sugar melts. Grind green cardamoms, dried rose petals, cinnamon, fennel seeds, cinnamon stick and black peppercorns to a fine powder.

Add the paste to the milk and mix well. Simmer for three to four minutes. Add the powdered masala to the milk and mix well. Chill the milk and serve.

Note: if you want to store the Thandai Powder then , Dry roast green cardamoms, dried rise petals, cinnamon stick, fennel seeds and black pepper. In a mixer grind this mixture with rest of the ingredients mentioned above (no milk no sugar) To fine powder. Store in a glass bottle. In dry place.

If you enjoyed reading this article please consider sharing it. Thank you.
www.facebook.com/yuvikaskitchen/
Happy Cooking

www.thboxes.com