- Transfer Almonds, Cashews, Melon Seeds, cardamom seeds, Fennel Seeds, Pistachios, Poppy Seeds, and Black Peppercorns to a motor and pestle. Pound the spices to a fine powder. Add nutmeg powder and cinnamon. Mix to combine. Set aside. Soak saffron in warm milk for 10 minutes. Set aside. Meanwhile, combine milk, Add sugar and whisk to combine. Stir in Thandai Powder. Whisk it well. Bring the milk mixture to a boil. Keep whisking the thandai. Once the thandai comes to a full boil, take it off the flame. Allow the Thandai to sit for a while so that it can soak in all the flavors. Stir in rose water and mix it well. Strain the mixture through a sieve. Pour in saffron milk that we had prepared. Cover the Thandai mix with a plastic cover. Refrigerate for 3-4 hours. Chilled thandai is ready to be served.
Thandai
#myrecipe
#FoodismSummerBonanza
By Chandana Guptha
Mar, 26th
495
Servings
2 persons
Cook Time
15 minutes
Ingredients
12
- 14
Ingredients
- Saffron
- Milk
- Rose water
- Sugar
- Water
- Almonds
- Cashew
- Pista
- Pepper
- Poppy seeds
- Fennel seeds
- Nutmeg powder
- Cinnamon powder
- Melon seeds
