Thandai

Name: Thandai
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 750 ml Full Fat Milk; 10 teaspoons Sugar (adjust according to your taste}; 5 pods Cardamom; 7-8 Black Peppercorns; 10 Almonds, soaked and blanched; 10 Pistas, soaked and blanched; 10 Cashew nuts, soaked and blanched; 1.5 tablespoons Khus-Khus, soaked for an hour; 1/2 tablespoon Fennel Seeds; 1 big pinch of Saffron

Heap of Spice @cook_12476959

Bura na mano HOLI HAI !!

Heap of Spice @cook_12476959

Bura na mano HOLI HAI !!

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Ingredients

2-3 servings

750 mlFull Fat Milk
10 teaspoonsSugar (adjust according to your taste}
5 podsCardamom
7-8Black Peppercorns
10Almonds, soaked and blanched
10Pistas, soaked and blanched
10Cashew nuts, soaked and blanched
1.5 tablespoonsKhus-Khus, soaked for an hour
1/2 tablespoonFennel Seeds
1big pinch of Saffron

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Steps

1

In a thick bottomed pot, add milk and saffron, bring it to a boil.
Grind cardamoms, peppercorns, almonds, pista, cashew nuts, khus-khus and fennel seeds using a few tablespoons of milk.
The paste should be smooth and hence soaking of the above ingredients is necessary.
Add the paste and sugar to the boiling milk.
Allow it to boil for a couple of minutes so that the raw smell is out.
Remove from the flame and allow the milk to cool down.
2

Refrigerate for 2-3 hours so that all the flavours are absorbed well and then filter the milk using a strainer.
Fill it in glasses and enjoy it cold.
Note :- The sweetness was just enough for my taste buds, feel free to add more.
It's tastes awesome when there is right amount of peppercorns.
When you need to make more of this, just double the ingredients.