Kesar Thandai

Name: Kesar Thandai
Cuisine: Indian
Ingredients: 1000 ml full fat milk; 10 strands Saffron; 4-5 tbsp sugar (according to taste); 1 Tbsp Gulkand; 2 tsp black pepper powder; 1 tsp green cardamom powder; 1/2 tsp cinnamon powder; 1/2 tsp jaifal powder; 2 tbsp kaju; 2 tbsp magaj/melon seeds; 1 tbsp almonds; 1/2 tbsp poppy seeds; 1 tbsp pista

Jatin Khurana @jatinkhurana

Ludhiana

Holi Special

Jatin Khurana @jatinkhurana

Ludhiana

Holi Special

Saved

Ingredients

1000 mlfull fat milk
10 strandsSaffron
4-5 tbspsugar (according to taste)
1 TbspGulkand
forSpices
2 tspblack pepper powder
1 tspgreen cardamom powder
1/2 tspcinnamon powder
1/2 tspjaifal powder
forDry Fruit Mix
2 tbspkaju
2 tbspmagaj/melon seeds
1 tbspalmonds
1/2 tbsppoppy seeds
1 tbsppista

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Steps

1

Boil the milk with saffron on low flame and keep stirring
2

Now roast all the dry fruits and grind it to a fine powder.
3

Add all the spices and sugar to the milk now and let it simmer for 15-20 minutes.
4

Now add the dry fruit mix and mix properly. There should not be any lumps.
5

Finally add the gulkand and turn the flame off.
6

Garnish with almond flakes, saffron and serve chilled.