Rajasthani thandai

Name: Rajasthani thandai
Total time: 1800 s
Yield: 1 servings
Cuisine: Indian
Ingredients: 10-12 almonds; 10-12 cashew nuts; 25-30 black peppercorns; 10-12 raisins; 10-12 cardamoms; 1 tsp poppy seeds; 1 tsp fennel seeds; 1 tsp melon seeds; 1/4 cup sugar; as needed Water; 1 pinch saffron soaked

Diya Ramnani @cook_19895880

Akot

#week1to5
healthy breakfast

Diya Ramnani @cook_19895880

Akot

#week1to5
healthy breakfast

Saved

Ingredients

30 minutes

1 servings

10-12almonds
10-12cashew nuts
25-30black peppercorns
10-12raisins
10-12cardamoms
1 tsppoppy seeds
1 tspfennel seeds
1 tspmelon seeds
1/4 cupsugar
as neededWater
1 pinchsaffron soaked

Saved

Steps

30 minutes

1

Soak almonds, cashew nuts, peppercorns, raisins, cardamom, poppy seeds, fennel seeds and melon seeds in 1/2 cup water for 5-6 hours.
2

Stain the water and grind the soaked ingredients in a blender to make a smooth paste.
3

Pass the mixture through a soup strainer.Add sugar, saffron soaked in water and mix till sugar is dissolved.
4

Pour the thandai in serving glasses mix milk or water whatever you want.
5

Serve it cold.