Assorted Thandai with Thandai mix

Name: Assorted Thandai with Thandai mix
Total time: 3600 s
Yield: 1 tbsp thandai mix for per thandai glass
Cuisine: Indian
Ingredients: 1 liter full fat milk; 2 tablespoons powdered mishri; 15 no.almonds; 1/2 cup cashews (sliced); 1/2 cup pistachios; 1/4 cup fennel; 1 teaspoon poppy seeds; 2 teaspoons melon seeds; 8-10 cardamom; 1 teaspoon whole pepper; 2-3 flower Javantri; 1/4 teaspoon saffron soaked; 1 cup whole sugar/ mishri; 1 glass thandai mix milk; 2 tablespoons rose syrup; 1/4 teaspoon rose water; 1/2 teaspoon Gulkand; 1 teaspoon rose petals; 1 glass thandai mix milk; 2 tablespoons saffron syrup; 6-7 strands saffron soaked in milk; 1 glass thandai mix milk; 2 beetel leaves/ paan leaves; 1 teaspoon Gulkand; 1 teaspoon soaked fennel seeds; 1/2 teaspoon chopped pistachios; 1 cardamom; 1 teaspoon desiccated coconut; 1 teaspoon Chopped pistachios to garnish

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

#EC
#week4
#Holi
#cookpadindia
Assorted Thandai is a popular and refreshing indian beverage drink recipe made with a combination of dry fruits, seeds and spices. it is a purpose-based drink and served especially for the maha shivaratri or holi festival to get the required energy and nutrients for the festival celebrations. generally, it is served with milk with no additional flavouring agent, but can also be prepared with mango,kesar , rose and paan flavour.

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

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Ingredients

5 + 1 hour

1 tbsp thandai mix for per thandai glass

1 literfull fat milk
2 tablespoonspowdered mishri
To make thandai mix -
15no.almonds
1/2 cupcashews (sliced)
1/2 cuppistachios
1/4 cup fennel
1 teaspoonpoppy seeds
2 teaspoonsmelon seeds
8-10cardamom
1 teaspoon whole pepper
2-3flower Javantri
1/4 teaspoonsaffron soaked
1 cupwhole sugar/ mishri
To make Rose flavors thandai
1 glassthandai mix milk
2 tablespoonsrose syrup
1/4 teaspoonrose water
1/2 teaspoonGulkand
1 teaspoonrose petals
To make saffron flavor thandai (kesar thandai)
1 glassthandai mix milk
2 tablespoonssaffron syrup
6-7 strandssaffron soaked in milk
To make Paan flavor thandai
1 glassthandai mix milk
2beetel leaves/ paan leaves
1 teaspoonGulkand
1 teaspoonsoaked fennel seeds
1/2 teaspoonchopped pistachios
1cardamom
1 teaspoondesiccated coconut
1 teaspoonChopped pistachios to garnish

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Steps

5 + 1 hour

1

Firstly, Take all the ingredients for making thandai mix and soak them in water for five hours except sugar and javantri. Grind the sugar first in the mixer jar and then add all the soaked nuts spices to it. Keep aside 1 teaspoon of soaked fennel. Make a paste of the rest.
2
3

Now,heat the milk. Add powdered sugar/mishri to it and let it boil till it thickens a little.
4

Add 3 tablespoons of this prepared thandai mix paste to hot milk and mix. Take care not to leave lumps. When a lump appears, take it off and let it cool in refrigerator. It will thicken and the color will also nice. Chilled thandai mix milk is ready. You can also use as it.
5

Now take this milk in three bowls. In a bowl, mix the above-mentioned ingredients for rose flavor and grind it with a hand mixer. Take it in a glass and garnish it with rose petals.
6

For saffron/ kesar thandai add ingredients (mention above)in another bowl, grind it with a hand mixer, take it out in a glass and garnish it with saffron thread.
7

In the third bowl, cut the leaves to make pan thandai, add fennel, pistachio, cardamom, coconut powder and gulkand and grind them finely paste.prepare the paste and add it to the milk and grind it again. Then take it in a glass and garnish it with pistachios.
8

So it is ready cold assorted flavor thandai. These three flavors look very good. So serve in your favorite style.