Almonds - 1/3 cup 
Cashew nuts - 2 tbsps 
Poppy seeds - 1 tbsp (khus Khus)
Melon seeds - 2 tbsp (magaz) 
Fennel seeds - 1/2 tsps (saunf/sompu) 
Green Cardamom - 5 (elaichi) 
Black peppercorns - 3/4 tsp (kali mirch/miriyalu) 
Sugar - 8 tbsps (adjust according to taste) Milk - 1 1/2 lts 
Water - 3/4 cup 
Rose essence - 1/2 tsp OR Dried rose petals (1 tsp) 
Saffron - few strands (kesar/kumkum puvvu) Pistachios - fistful, crushed 

How to make thandai:-

1. Soak almonds in water for 2 hours.
Soak melon seeds in water for 2 hours, Soak poppy seeds in water for 2 hours. 
 2.Boil milk, add sugar and allow to dissolve. 3.Once the sugar is dissolved, turn off heat and allow to cool. While milk is boiling, peel almonds and place in a bowl. 
4. To this bowl, add the drained melon seeds, drained poppy seeds, cashew nuts, fennel seeds, pepper corns and green cacardamom.
5.Grind all these ingredients to a paste. Add 1/4 cup of water and grind further to a smooth paste. 
6.Add the ground paste to the milk-sugar mixture and mix well. Place lid and leave aside for 15 mts. 
7.In a large bowl, strain the mixture. Keep the strained liquid aside. To the residue (almond spice mixture) add 1/2 cup water and strain again into the large bowl.
8.Add saffron strands and dried rose petals or rose essence to the strained liquid and mix. Chill in the refrigerator for at least 3 hours.
9.At the time of serving, pour into serving glasses. Top with crushed pistachios, slivered almonds and one or two saffron strands.
10.Serve thandai chilled.


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