- For coconut milk- Grind the fresh grated coconut with water and squeeze out the thick milk with a strainer. Set aside. Soak the almonds in water for 2 hours. Peel the almonds and drain out all the water. Soak fennel seeds, peppercorns and khus khus in water for 2hours. Grind soaked poppy seeds, fennel seeds, black peppercorns, green cardamom, soaked almonds grind further to make a fine paste. Now add coconut milk, sugar and rose water and blend till smooth. Using strainer strain the above mixture in a bowl. Keep in refrigerate for few hours. Garnish with chopped almonds, pistachios and fresh rose petals. Serve chilled.
Thandai is a refreshing summer drink recipe made during Indian festival of colors - Holi. Coconut Thandai is commonly consumed during the Holi Festival in India. Although one could prepare and drink this anytime, this is generally not the case. It is also consumed during Maha Shivratri. Check out our special post on Holi recipes to learn more on what is the popular food during this festival.
Coconut thandai
#FoodismSummerBonanza
By Foody Panda
Mar, 19th
595
Servings
1 person
Cook Time
15 minutes
Ingredients
8
- 10
Ingredients
- 2 cups coconut milk
- 1 tsp poppy seeds ( khus khus)
- 1/2 fennel seeds (sounf)
- 2 tsp kali mirchi
- 4-5 elaichi
- 10-12 almonds (soaked and peeled)
- 1 tsp rose water or dried rose petals
- 2-3 tsp sugar
- Few rose petals for garnishing
- And few dry fruits for garnishing
