Thandai syrup

Name: Thandai syrup
Total time: 1800 s
Yield: 30 person
Cuisine: Indian
Ingredients: 1/4 cup Almonds; 1/4 cup pistachios; 1/4 cup Rose petal; 1/4 cup Poppy seeds; 1/4 cup Watermelon seeds; 2 tbsp Fennel seeds; 2 tbsp Cardamom; 1 gm Saffron Strands; 1 tbsp Black pepper; 1 1/2 kg sugar

Divyanshi 's Cooking Diary (Divyanshi Hiran)vegetarian Recipes @cook_12087606

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Divyanshi 's Cooking Diary (Divyanshi Hiran)vegetarian Recipes @cook_12087606

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Ingredients

30 minutes

30 person

1/4 cupAlmonds
1/4 cuppistachios
1/4 cupRose petal
1/4 cupPoppy seeds
1/4 cupWatermelon seeds
2 tbspFennel seeds
2 tbspCardamom
1 gmSaffron Strands
1 tbspBlack pepper
1 1/2 kgsugar

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Steps

30 minutes

1

Soak Almond,Pistachio, Rose petals, Black pepper, Cardamom,Fennel seeds, Poppy seeds, Watermelon seeds,in 1/2 ltr water for 5 to 7 hour
2

After drain the water out,not discard drained water,put these all soaked ingredients into mixture jar and add 1.5 cup drained water and grind it, add again 1/2 cup water,grind it into smooth paste
3

Add soaked kesar into paste and again grind it
4

Add thandai mixture into pan add sugar, mix it well with mixture, turn on the gas,cook for 17 minutes, thandai mixture is ready
5
6

Let it cool down room, temperature, Store it in Glass bottle and keep plrefrigerated, thandai syrup can be preserve it for 1 month
7

To prepare thandai, add 1 tablespoons thandai syrup into a glass of milk