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”
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.
Strain the paste through a strainer using the back of a spoon to press it.
Grind the cardamom pods, fennel and peppercorns into a fine powder.
Bring the milk to a boil along with the sugar and saffron strands.
Once boiled take it off the heat and add the spice powder to it and mix thoroughly and strain.
Allow the milk to cool down completely.
Once cooled add two tablespoons of the fine paste to the cold milk, mix it properly.
Add some more ice cubes to the milk and garnish it with saffron strands, chopped nuts and some rose petals.
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