Paan Thandai

Name: Paan Thandai
Total time: 14400 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 4 paan leaves; 4 cup Liquid Milk; 1/3 cup Sugar; 1 tsp Melon seeds; 10-12 Almonds; 10-12 Cashew Nuts; 1 pinch Nutmeg; 1 tsp Fennel seeds; 1 tsp Poppy seeds; 10-12 Black pepper corns; 5-6 Cardamom; 2 tbsp gulkand

Paramita Chatterjee @cook_12121702

Kolkata

#holi2020

Paramita Chatterjee @cook_12121702

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Ingredients

4hrs

3 servings

4 paan leaves
4 cupLiquid Milk
1/3 cupSugar
1 tspMelon seeds
10-12Almonds
10-12Cashew Nuts
1 pinchNutmeg
1 tspFennel seeds
1 tspPoppy seeds
10-12Black pepper corns
5-6Cardamom
2 tbsp gulkand

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Steps

4hrs

1

Take milk, that has already been boiled and cooled to room temperature.
2

Simmer the milk in the sauce pan. Add sugar and stir to dissolve.
Meanwhile take melon seeds,paan leaves,gulkand,almonds,grapes,cashews, nutmeg, fennel, poppy seeds, cardamom and pepper corn in a mixie jar.
3

Pulse at regular intervals till the ground to a coarse powder
4

Add this powder to the simmering milk, add gulkand milk and stir well till there are no lumps.Simmer and cook for,The milk will thicken a bit
5

Take the pan off the stove, stir in rose water and let it cool to room temperature.Refrigerate for 2 to 3 hours or till you serve.Before serving, pass the milk through a sieve to strain out the ground ingredients.Serve chilled thandai in tall glasses garnished with paan leaves.