Thandaai Recipe

September 27, 2011

Ingredients:

Water:-  21/2 cup

Fennel seed (Saunf)  :- 2 tbsp

Cardamom Seed (Elaichi)  :-   ½ tsp

Cloves (Lavang)  :-  4 nos

Raisins (Kishmish)  :-   2/3 cup

Almond (Badam)  :-   ½ cup, blanched

Pistachio :-  ¼ cup, chopped

Melon seeds  :-    ¼ cup

Sunflower or pine seeds  :-   ¼ cup

Milk (Dhoodh)   :-   1 ltr

Saffron threads (Kesar)   :-  ¼ tsp

Method of Preparation:

1)    Take water and boil it

2)    To this add fennel seeds, cloves, cardamom. Once done remove from flame.

3)    Keep it aside for close to ten mns

4)    Take the raisins, pistachios, almonds, sunflower seeds, melon seeds and also add fennel tea to a bowl.

5)    Keep it aside for close to an hour

6)    Then move all the ingredients in a bowl to the blender, mix it well till it is smooth

7)    Filter it and transfer the contents to a bowl.

8)    When the maximum liquid has come, press it further so that more liquid comes out of it.

9)    Now take 2 tbsp of milk, boil it along with saffron.

10) Transfer the milk from the nuts, the saffron milk and the remaining milk to a large jug. Mix it well.

11) To be served with crushed ice.

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