Thandai

Name: Thandai
Total time: 7200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 500 ml full fat milk; 6 tbsp sugar; 1 tbsp fennel seeds; 1 tbsp cashew nuts; 1 tbsp raisins; 1 tbsp black peppercorn; 1/2 tsp dry rose petals; 1 tbsp almonds; 1 tbsp poppy seeds; 1 tbsp pistachios; Few strands of saffron; 5 ml rose water

Sananda Bhattacharyya @cook_12372036

Kolkata

#Holisweets

Sananda Bhattacharyya @cook_12372036

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Ingredients

120minutes

2 servings

500 mlfull fat milk
6 tbspsugar
1 tbspfennel seeds
1 tbspcashew nuts
1 tbspraisins
1 tbspblack peppercorn
1/2 tsp dry rose petals
1 tbspalmonds
1 tbsppoppy seeds
1 tbsppistachios
Fewstrands of saffron
5 mlrose water

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Steps

120minutes

1

Boil milk in a bowl, soak saffron in it.Allow it to sit for 15 minutes.
2

Add all the right items in the grinder.
3

Grind all the items to their powdered form.
4

Boil milk in a heavy bottom pan
5

When it comes to full boil stir in the nuts and spices one by one. Give it a good boil and switch off the flame.
6

Allow it to cool
7

Stir in saffron flavoured milk and rose water
8

Allow it to sit for a while (5/10 minutes)so that it can soak in all the flavours
9

Let it sieve it through a strainer
10

Add water and refrigerate for 1 hour
11

Serve chilled.