Thandai

Last Updated : 04 Apr 2017

Suman Joshi

Recipes 283
  • Servings
  • 4
  • Cook Time
  • 0min
  • Prep Time
  • 15min

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INGREDIENTS:

  • 4 1/2 cups full- fat milk , boiled and cooled
  • 1/4 cup powdered sugar
  • a pinch of freshly ground black pepper (kalimirch)
  • a few saffron (kesar) strands.
  • 1/4 cup almonds (badam)
  • 2 tbsp poppy seeds (khus-khus)
  • 2 tbsp fennel seeds (saunf)
  • 1/2 tsp cardamom (elaichi) powder
  • 20 whole white peppercorns (kalimirch)

INSTRUCTIONS:

  • 1/4 cup almonds (badam)
  • 2 tbsp poppy seeds (khus-khus)
  • 2 tbsp fennel seeds (saunf)
  • 1/2 tsp cardamom (elaichi) powder
  • 20 whole white peppercorns (kalimirch)
  • Blended all this Into A Fine Powder.
  • Combine the prepared powder and milk in a deep bowl, mix well using a whisk and refrigerate for 2 hours.Strain the mixture through a strainer, add the sugar, pepper powder and saffron and mix well.
  • Pour equal quantities of the thandai into 4 individual glasses and serve chilled.
  • u can use dry rose petals for garnishing

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