“Cool it down with a Thandai”

Thandai
Thandai 2
Thandai
Thandai
Thandai – Looks cool too

Thandai

 

 

 

 

As the country sweats it out in the scorching heat of summer, I’ am back with COOL new heat buster. Incredibly Indian and super easy to make. “Thandai

So let’s start making this at your home.

Ingredients for preparing “Thandai”

Milk, 4 cups

Khus Khus, soaked, 2 tbsp

Almonds, blanched, skin off and soaked, 2 tbsp

Pistachios, blanched, skin off, soaked, 2 tbsp

Magaz (Melon seeds), soaked, 2tbsp

Rose petals, 20 nos

Green Cardamom pods, 2 tbsp

Fennel seeds, 2 tbsp

Saffron strands, 1 gms

Rose water, 1tbsp

Sugar, 3 tbsp

Pepper corn, 1 tbsp

 

Method for preparing “Thandai”

  1. In a blender put all the soaked ingredients along with the rose petals and make a very fine paste of all the ingredients using a little milk or water.

  2. Strain the paste through a strainer using the back of a spoon to press it.

  3. Grind the cardamom pods, fennel and peppercorns into a fine powder.

  4. Bring the milk to a boil along with the sugar and saffron strands.

  5. Once boiled take it off the heat and add the spice powder to it and mix thoroughly and strain.

  6. Allow the milk to cool down completely.

  7. Once cooled add two tablespoons of the fine paste to the cold milk, mix it properly.

  8. Add some more ice cubes to the milk and garnish it with saffron strands, chopped nuts and some rose petals.