Pan Thandai

Name: Pan Thandai
Yield: 4 pax
Cuisine: Indian
Ingredients: 2 1/2 litre milk; 6 pieces almonds; 6 pieces Cashews; 6 pieces Pistachios; 6 kalkatti pan leaf for plating; 1 kalkatti pan finely chopped; 6/7 kesar strands; 2 tsp khus khus; 2 tsp melon seeds; 3 tsp green Eliachi; 3 tsp saunf; 6 pieces black pepper; 2 ice cubes for each glass; 8 tsp sugar

Ruchita Saxena @cook_10069283

#Flavoursofholi
#post 4

Ruchita Saxena @cook_10069283

#Flavoursofholi
#post 4

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Ingredients

4 pax

2 1/2 litremilk
6 piecesalmonds
6 piecesCashews
6 piecesPistachios
6kalkatti pan leaf for plating
1kalkatti pan finely chopped
6/7kesar strands
2 tsp khus khus
2 tsp melon seeds
3 tsp green Eliachi
3 tsp saunf
6 piecesblack pepper
2ice cubes for each glass
8 tsp sugar

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Steps

1

Take a pan and boil milk for 15/20 minutes. Add sugar and kesar strands. Boil for 2/3 minutes more.
2

For thandai masala - soak almonds, Pistachios, cashew, saunf, melon seeds and khus khus for 4/5 hrs. Once it's soaked make a fine paste
3

Add the paste and finely crushed elaichi and black pepper to the milk.
4

Add 1 finely chopped pan leaf to the milk and boil till the required consistency. Look @ the colour... Perfect pan colour.
5

Let the Thandai cool down completely. Add crushed ice cubes in each glass and served it chilled / cold as required. Enjoy ur Thandai 🙂