Thandai

INGREDIENTS

Full cream milk —————————–01 lt
Blend to paste-
Melon seeds (unsalted )————-03 tblspn
Almonds —————————–02 tblspn
Cashewnuts ————————-02 tblspn
Poppy seeds ———————–11/2 tblspn
Black pepper corn—————–1 tspn
Fennel seeds————————01 tspn
Saffron —————————a few strands
Green cardamom powder———————–1 Tsp
Rose essence ——-few drops, to flavour
Sugar ———————————06 tblspn
Garnish-
Pistachio,chopped—————————–01 tblspn
Saffron strands

INSTRUCTIONS

1. Boil and cool down the milk.
2. In a bowl soak overnight- Almonds, melon seeds, poppy seeds, cashewnuts, fennel, black pepper corn, half of saffron and green cardamom powder in some milk.
3. Grind the ingredients using some milk to make a paste.
4. Pass it through a sieve lined with muslin cloth.
5. Add remaining milk to the sieved mixture and add sugar and rose essence. Check for sweetness.
6. Chill for 3-4 hrs. and serve in glasses, garnished with saffron strands and chopped pistachio .

Preferred recipes by Chef Rakesh Sethi.

Leave a Reply

Your email address will not be published. Required fields are marked *

x

Please login to rate this recipe!

x

You have already rated this recipe!

x

Thanks for rating this recipe!