Kesariya Thandai
Serves | Preparation Time | Cooking Time |
6 People | 15 Minutes | 3-4 Hours(Soaking) |
Ingredients
To Soak
- ½ cup almonds
- 2 tbsp cashew nuts
- 1 tbsp poppy seeds
- 2 tbsp Melon seeds
- 1 tbsp fennel seeds
- 6 Green Cardamoms
- 1-2 tsp black pepper corn
Other Ingredients
- 2 tbsp gulkand
- 1 tsp rose water
- ½ cup water
- ¼ to ½ cup honey or sugar
- 1.5 litre milk
- A few strands of Saffron, soaked in a table spoon of milk
- Slivered almonds and pistachios to serve
Method
Step 1
Soak almonds in water for 3-4 hours. Soak rest of the ‘to-soak’ ingredients in a separate bowl with water that is just enough to cover them for 3-4 hours.
Step 2
Peel off the skin of the soaked almonds. Add them to a mixer grinder. Also, add the gulkand. Add the rest of the soaked ingredients. Add about ¼ cup of water and churn into a smooth paste.
Step 3
Using a muslin cloth, strain the paste to get spiced almond milk. Add the residue to the mixer jar again and using another ¼ cup of water, churn it and strain it again. You should have about ¾ to 1 cup of the spiced almond milk.
Step 4
Now add honey, soaked saffron and rose water to the milk, add the extracted spiced almond milk and give it a good stir.If you add sugar – stir to mix well till it dissolves.
Step 5
Keep it in the refrigerator until needed. To serve, pour the chilled Thandai into serving glasses. Garnish it with saffron strands, slivered almonds and pistachios. Enjoy!
Nutritional Information
Calories | 298 K cal |
Proteins | 12.1 g |
Total Fat | 12.4 g |
Total Carbohydrates | 38.5 g |
Cholesterol | 21 mg |
Sodium | 101 mg |
Potassium | 299 mg |
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