Banarsi thandai

Name: Banarsi thandai
Cuisine: Indian
Ingredients: 2 tablespoons Fennel seeds; 10-15 Black pepper; 8-10 Green cardamom; 5 Black cardamom; 10-12 Saffron strings; 1/2 cup Almonds; 1/2 cup Cashwes; 1/2 cup Pistachio; 3-4 tablespoons Melon seeds; 3-4 tablespoons Poppy seeds; 1 cup Rose petals; 1 cup Water; 2 tablespoons Rose water; 1 1/2 cup Sugar

Neena Seth Pandey @cook_9664250

#FlavoursOfHoli

Neena Seth Pandey @cook_9664250

Saved

Ingredients

2 tablespoonsFennel seeds
10-15Black pepper
8-10Green cardamom
5Black cardamom
10-12Saffron strings
1/2 cupAlmonds
1/2 cupCashwes
1/2 cupPistachio
3-4 tablespoonsMelon seeds
3-4 tablespoonsPoppy seeds
1 cupRose petals
1 cupWater
2 tablespoonsRose water
1 1/2 cupSugar

Saved

Steps

1

Soak all the ingredients together in water for 2-3 hours except for saffron, rose petals and sugar.
2

Soak saffron in water separately.
3

Peel off the skin from almonds and the cardamoms.
4

Now grind all the soaked ingredients together and make a fine paste.
5

Take a wok and add water and sugar till it dissolves completely.
6

Now add the grinded mixture in the sugar syrup and mix well avoiding lumps and cook for 10 minutes.
7

Let it cool and then add saffron and rose water.
8

Store in an airtight container and keep it in refrigerator.
9

When want to serve, take one glass mix, sugar and add 2 tablespoon thandai consitent and give it a churn.
10

Garnish with pistachio, edible silver foil and serve cold.