Soya milk thandai

Name: Soya milk thandai
Yield: 4 servings
Cuisine: Indian
Ingredients: 50 gms soya beans; 3-4 cups water for blending; 2-3 cup water for soaking; For thandai masala; 20-22 almonds; 1 tbsp munakka(seedless); 1 tbsp poppy seeds; 1 tbsp fennel seeds; 1/2 tbsp melon seeds; 1 tbsp rose petals; strands Saffron; 1 tbsp pistachios; 2-3 cardamom pods

Trapti Jain @cook_15279202

#masterchef

Trapti Jain @cook_15279202

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Ingredients

4 servings

50 gmssoya beans
3-4 cupswater for blending
2-3 cupwater for soaking
For thandai masala
20-22almonds
1 tbspmunakka(seedless)
1 tbsppoppy seeds
1 tbspfennel seeds
1/2 tbspmelon seeds
1 tbsprose petals
strandsSaffron
1 tbsppistachios
2-3cardamom pods

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Steps

1

Soak soya bean in 2-3 cups of water overnight in a large bowl
2

Next day, discard water and remove skin as best as you can
3

Add soyabean and little water to blender, blend until smooth,add 4 cups of water,mix well
4

Heat the mixture in a heavy bottom pan to 100 degree Celsius,hold this temperature for 20 minutes, stirring frequently to prevent sticking, remove foam with spoon
5

Keep boiling for 10 minutes more
6

Seive the milk
7

Cool the milk,you can refrigerate up to 4 days
8

Soak all the ingredients of thandai mixture in a bowl except almonds,soak almonds in another bowl for 7-8 hours
9

Drain all ingredients from water,peel the almonds
10

Put all ingredients in a mixer,make fine paste
11

Seive and ready to use
12

Now add this mixture in soyabean milk
13

Mix well,pour in glass serve chilled