Thandai

Learn how to make different Recipe with chef Meghna.

  • VIDEO LINK
  • POSTED DATE
    16-Mar-2020
  • COOK TIME
    30 Mins
  • COOKED BY
    Chef Meghna
  • SERVING
    2-3 People

Ingredients

1/2 litre milk
Almonds
Cashews
Pistachio
Melon Seeds (kharbuje ke beej)
Poppy Seeds (Khas Khas)
Peppercorns (kali mirch)
1 tbs sauf (Fannel seeds)
Cardamom powder (Elaichi)
Dry Rose Petals - Alternative Rose syrup or Rose Water
Saffron (Kesar) soaked in 3-4 spoons milk

Method

Best Summer drink and a milk-based and with rich ingredients - Thandai means Holi and start of Indian Summer; bringing so many memories to life. Love M #Thandai #HoliSpecial #ChefMeghna

Method:
Heat up a deep pan
Take 0.5-litre milk to warm up
on the sides, make Thandai Masala
Take some almonds and let it get soaked in warm water
In a bowl take cashew, pistachio and melon seeds
Add 1 tbs Khas Khas (Poppy Seeds)
Add 6-7 peppercorns
Add 1 tbs sauf (Fannel seeds) - this is a key ingredient in Thandai
Add some elaichi powder (cardamom powder)
Add a few dry rose petals. Alternatively, you could add rose water or rose syrup too
Mix all the ingredients
Add the soaked almonds into the mix with a little water and churn it in a mixer
And you will get a paste consistency thandai mix - this is not meant to be a smooth paste.
Now in the milk that is warmed up; add 2 tbs sugar
And add the Thandai masala in the milk
Keep stirring the milk else Thandai Masala will get stuck on the bottom of the pan
Add saffron (kesar) soaked in 3-4 spoons of warm milk into the pan
This will give a wonderful color to Thandai
As you get boiling temperature. Cool Thandai down and keep in fridge for 2 hours
Thandai is ready; it's a summer drink so serve it cold.
Garnish with almond and pistachio and enjoy Holi festival with cool Thandai.
 

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