THANDAI
Recipe:
Almonds 1/2 cup ( soak in hot water for 30 minutes)
Into the blender:
Pealed almonds
Cashews 1/2 cup
Melon seeds 1/4 cup
Pistachio 1/4 cup
Khus khus 1 tbsp
White/black peppercorns 10-12
Saunf/fennel seeds 2 tbsp
Cinnamon stick 1 inch
Nutmeg grated 1/2 tsp
Saffron/kesar 10-15 strands
Sugar 1/2 cup (adjust to taste)
Water 1 cup
- Blend until smooth
- Transfer 6-7 tbsp of prepared paste.
- Add 500 ml milk. Mix well
- Add ice cubes and rose petals in a serving glass
- Pour the thandai milk. Garnish with kesar and pistachio slivers.
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