Paan Thandai

Name: Paan Thandai
Total time: 1200 s
Yield: 10-12servings
Cuisine: Indian
Ingredients: 2 litre Milk; 400 gm condensed milk or sugar as per taste; 100 gm Almond/ badam; 100 gm kaju/ cashew; 100 gm pista; 100 gm melon seeds; 2 tbs fennel sees / powder; 2 tsp poppy seeds; 1 tsp black pepper powder; 1 tsp white pepper powder; 1/2 tsp cardamon powder; 1 Tbs long pepper mul / pippalimul / Ganthoda powder; 2 betel leaves (crushed into hand grinder); Fresh rose petals; 2 tbs Rose syrup

Jayshree bhatt pandya हर फूड कुछ कहता है💕 @Jayshree_Bhatt

Al Jubail Saudi Arabia

#holi22

Jayshree bhatt pandya हर फूड कुछ कहता है💕 @Jayshree_Bhatt

Al Jubail Saudi Arabia

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Ingredients

20 mints

10-12servings

2litre Milk
400gm condensed milk or sugar as per taste
👉🏻For green masala (soaked overnight in milk)
100gm Almond/ badam
100gm kaju/ cashew
100gm pista
100gm melon seeds
2tbs fennel sees / powder
2 tsppoppy seeds
👉🏻For dry masala
1 tspblack pepper powder
1 tspwhite pepper powder
1/2 tspcardamon powder
1Tbs long pepper mul / pippalimul / Ganthoda powder
2 tbs Gulkand
8-9 threads saffron
👉🏻Other
2betel leaves (crushed into hand grinder)
Fresh rose petals
2tbs Rose syrup

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Steps

20 mints

1

Soak all green masala ingredients overnight in milk. Put it into fridge.
2

Boil milk for 15 mints. Add condensed milk. Stir continuously.
3

Make a smooth paste of Green masala. Add green masala into milk.
Mix well. Cook it for 3-4 mints.
4

Don’t boil too much after adding green masala to avoid release of dry fruit oils. Let it cool completely.
5

Add dry masala. Mix well.
Let it cool completely. Put into fridge for 2-3 hrs.
6

Now add betel leaves, rose syrup and rose petals.Put thandai into fridge for 5-6 hrs. Thandai tastes best when served extra chilled.