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|Serves||Preparation Time||Cooking Time|
|6 People||15 Minutes||3-4 Hours(Soaking)|
- 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
- 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
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.
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.
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.
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.
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!
|Calories||298 K cal|
|Total Fat||12.4 g|
|Total Carbohydrates||38.5 g|