Thandai

Name: Thandai
Cuisine: Indian
Ingredients: 4 cup milk; 1/3 cup sugar; 15 cashews nuts; 15 almond; 15 raisine; 1 tsp fennel seed; 2 tsp melon seeds; 20-22 black pepper; 2 tbs poppy seeds; 10-12 green cardamom; 1 tsp rose water; Few drops of kewada essence; Few rose petals; 1/2 tsp Cardamom powder; 2 tbsp Chopped nuts; Few strands of saffron

Chhaya Raghuvanshi @cook_14185032

Mysore

#goldenapron 1
#shivratri

Chhaya Raghuvanshi @cook_14185032

Mysore

#goldenapron 1
#shivratri

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Ingredients

4 cupmilk
1/3 cupsugar
15cashews nuts
15almond
15raisine
1 tspfennel seed
2 tspmelon seeds
20-22black pepper
2 tbspoppy seeds
10-12green cardamom
1 tsprose water
Few drops of kewada essence
For garnishing
Few rose petals
1/2 tspCardamom powder
2 tbspChopped nuts
Few strands of saffron

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Steps

1

Take a bowl add cashew, almond, rainsines, melon seeds, black papar, Cardamom, poppy seeds, fennel seeds. Soak all ingredients in sufficient for at least 5 hours or over night.
2

Drain the water and grind the nuts till smooth paste in grinder or blender.
3

Add grinded paste into milk and mix well.
4

Strain the thandai paste,
5

Add sugar, rose water, kewada essence, saffron, mix well
6

Pour thandai in individual glasses, garnish with rose petals and chopped nuts, serve chilled