Thandai is a very popular drink in Rajasthan and on occasion of Holi and Mahashivratri. It is often called famous dry fruit and saffron flavoured milk and mix with 'bhang' to make an intoxicating drink.
Ingredients
4 cup water
1.5 cups sugar
1 cup milk
1 tbsp almonds
1/2 tbsp khus-khus (poppy seeds)
1/2 tbsp saunf (aniseed)
1/2 tsp cardamom powder
few saffron strands (kesar)
1/2 tsp rose water
1/4 cup dried or fresh rose petals (gulkand)
Method
1. Boil the milk and keep to cool.
2. When the milk is at room temperature, add the grated almonds, khus khus, saunf, cardamom powder, saffron strands, rose petals and keep overnight.
3. Allow all soaked items to Grind a very fine in a paste.
4. When the paste is very fine mix water Place a strong muslin strainer over a large deep vessel.
5. Add milk, sugar and rosewater to the extracted liquid.
6. Serve cold the next day with a few cubes of ice or ice cream.
Ingredients
4 cup water
1.5 cups sugar
1 cup milk
1 tbsp almonds
1/2 tbsp khus-khus (poppy seeds)
1/2 tbsp saunf (aniseed)
1/2 tsp cardamom powder
few saffron strands (kesar)
1/2 tsp rose water
1/4 cup dried or fresh rose petals (gulkand)
Method
1. Boil the milk and keep to cool.
2. When the milk is at room temperature, add the grated almonds, khus khus, saunf, cardamom powder, saffron strands, rose petals and keep overnight.
3. Allow all soaked items to Grind a very fine in a paste.
4. When the paste is very fine mix water Place a strong muslin strainer over a large deep vessel.
5. Add milk, sugar and rosewater to the extracted liquid.
6. Serve cold the next day with a few cubes of ice or ice cream.
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