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Thandai

ingredients

    Full cream milk                                           1½ litres

    Saffron                                                            a few strands

    Sugar                                                              1½ cups

    Almonds, blanched & peeled                    20-25

    Cashewnuts, soaked                                    15-20

    Pistachios, blanched & peeled                  25-30

    Melon seeds (magaz), soaked                    3 tablespoons

    Poppy seeds (khuskhus), soaked               3 tablespoons

    Green cardamoms                                       8-10

    Rose petals, dried                                         20-25

    Cinnamon  powder                                      ½ tsp

    Peppercorns                                                   8-10

preparation method

 

Bring milk to a boil in a pan.  Add saffron and sugar and simmer.

Add to a grinder - almonds, cashew nuts, pistachios, melon seeds, poppy seeds, green cardamom pods, rose petals, cinnamon and cinnamon powder  with a little milk to a fine paste.

Add this paste to the milk and mix well.  Cook over slow flame for three to four minutes.

Allow to cool . Chill it and serve.

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By: Chef Rakesh Sethi

Show: Tea Time with Rakesh Sethi

Prep:20 Mins Cook: less than 15 min

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