Thandai

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Watermelon, seeds

• Baking & Spices

  • 8 Cardamom pods, green
  • 2 tsp Fennel seeds
  • 10 Peppercorns, black
  • 2 tsp Poppy seeds
  • 7 Strands of saffron
  • 4 tbsp Sugar

• Nuts & Seeds

  • 15 Almonds
  • 1 Some sliced almonds
  • 1 Some sliced pistachios

• Dairy

  • 500 ml Whole milk

• Liquids

  • 1 1/2 tbsp Rose water

Found on cookwithmanali.com

Description

Ingredients

• 500 ml whole milk
• 4-5 tablespoons sugar or to taste
• 1.5 tablespoons rose water or 2 drops of rose essence
• 7-8 strands of saffron
• some sliced pistachios, to garnish
• some sliced almonds, to garnish
• 15-20 almonds
• 10-12 black peppercorns
• 2 teaspoons fennel seeds
• 2 teaspoons poppy seeds
• 1 tablespoon watermelon seeds
• 8 green cardamom pods

Directions

• In a pan on medium heat, put milk to boil.
• Once milk is little warm, take out teaspoons of milk from the pan in a bowl and add saffron strands to it. Set aside.
• Once the milk comes to a boil switch off the heat. Let it cool down.
• In the blender take all your ingredients - blanched almonds, poppy seeds, fennel seeds, black peppercorn, watermelon seeds and green cardamom pods and blend to a smooth paste.
• Take the cooled milk and add the crushed nuts-spice mixture to it.
• Add sugar, rose water and the soaked saffron strands to the milk mixture.
• Mix everything together in a blender till well combined.
• Let the milk mixture sit for around 30-60 minutes so that milk absorbs all the flavors well.
• Strain the milk after 30 minutes.
• Pour into serving glass and garnish with sliced pistachios, almonds and saffron strands.
• Chill for at least 4 hours before serving.

Nutrition