Grapes Thandai

Name: Grapes Thandai
Total time: 14400 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup green Grapes; 4 cup Whole Milk; 1/3 cup Sugar; Pinch Saffron strands; 1 tsp Rose water; 10-12 Almonds; Pinch Nutmeg; 1 tsp Melon seeds; 1 tsp Fennel seeds; 10-12 Cashew Nuts; 1 tsp Poppy seeds; 10-12 Black pepper corns; 5-6 Cardamom

Paramita Chatterjee @cook_12121702

Kolkata

#holi2020

Paramita Chatterjee @cook_12121702

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Ingredients

4hrs

3 servings

1 cupgreen Grapes
4 cupWhole Milk
1/3 cupSugar
PinchSaffron strands
1 tspRose water
To be ground coarsely
10-12Almonds
PinchNutmeg
1 tspMelon seeds
1 tspFennel seeds
10-12Cashew Nuts
1 tspPoppy seeds
10-12Black pepper corns
5-6Cardamom

Saved

Steps

4hrs

1

Take milk, that has already been boiled and cooled to room temperature in a deep saucepan.
2

Take 2 tbsp of milk separately in a small bowl. Crush the saffron strands and add it to the bowl to soak in the milk for 10 mins.
Simmer the milk in the sauce pan. Add sugar and stir to dissolve.
3

Meanwhile take melon seeds, almonds,grapes,cashews, nutmeg, fennel, poppy seeds, cardamom and pepper corn in a mixie jar.
4

Pulse at regular intervals till the ground to a coarse powder.
5

Add this powder to the simmering milk, add saffron soaked milk and stir well till there are no lumps.Simmer and cook for 8 - 10 mins. The milk will thicken a bit.
6

Take the pan off the stove, stir in rose water and let it cool to room temperature.Refrigerate for 2 to 3 hours or till you serve.Before serving, pass the milk through a sieve to strain out the ground ingredients.Serve chilled thandai in tall glasses garnished with grapes.