Thandai

Name: Thandai
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 500 ml (recommend Full Cream) Milk; 8-10 (Blanched) Almonds; 8-10 Cashew; 8-10 Pistachio; 1/2 tsp Poppy seeds; 4-5 Green cardamom; 1 tsp Rose petals; 1/2 tbs Melon/Magaz seeds; 1 small piece Cinnamon; 8-10 strands Saffron; 8-10 (optional) Black pepper; 2 tsp (or as required) Sugar

Nirmal Kaur @cook_14395006

Chandigarh

#shivratri
#goldenapron
On MahaShivarathri, Thandai is offered to lord Shiva as Prasad. As the time is saying Bye-Bye to the winter and smiling for summer. Thandai keep coolant to our body.

Nirmal Kaur @cook_14395006

Chandigarh

#shivratri
#goldenapron
On MahaShivarathri, Thandai is offered to lord Shiva as Prasad. As the time is saying Bye-Bye to the winter and smiling for summer. Thandai keep coolant to our body.

Saved

Ingredients

20 minutes

2 servings

500 ml (recommend Full Cream)Milk
8-10 (Blanched)Almonds
8-10Cashew
8-10Pistachio
1/2 tspPoppy seeds
4-5Green cardamom
1 tspRose petals
1/2 tbsMelon/Magaz seeds
1 small pieceCinnamon
8-10 strandsSaffron
8-10 (optional)Black pepper
2 tsp (or as required)Sugar

Saved

Steps

20 minutes

1

Soak saffron in 1 tsp of milk and keep aside
2

In a bowl soak cashew, pistachio, melon seeds, poppy seeds for 10-15 minutes
3

Grind black pepper, cinnamon, green cardamom and dry rose petals
grind first, put it in the microwave for 30 seconds and make a powder to mash it well on you palms and make a fine powder
4

Add soak nuts and Blanched almonds in a mixer jar and grind it with little milk
Make smooth paste
5

Now boil the milk and add the sugar and saffron milk....stir
Wait till sugar dissolved
6

Add the paste and grind masala in milk and mix well
Simmer for 2-3 minutes
7

Let it cool for some time
Keep in refrigerator till Chilled
8

Serve after chilled