Thandai Recipe


1 1/2 litres water
1 1/2 cups sugar
1 cup milk
1 tbsp almonds
1 tbsp watermelon or papaya seeds
1/2 tbsp khuskhus (poppy seeds)
1/2 tbsp saunf (aniseed)
1/2 tsp elaichi (cardamom) powder
1/2 tsp rose water (optional)
1 tsp peppercorns, whole
1/4 cup dried or fresh rose petals


1. Soak sugar in half a litre of water. Keep aside.
2. Wash all the dry ingredients, except elaichi.
3. Soak in 2 cups of water. Keep aside. Allow all soaked items to stand for at least two hours.
4. Grind all soaked ingredients to a very fine paste. Use a stone grinder if possible.
5. When the paste is very fine, mix the remaining water.
6. Place a strong muslin strainer over a large, deep vessel. Or tie a strong muslin cloth over the rim of the vessel to strain.
7. Put the paste in this strainer and press with the back of the palms, collecting the liquid into the vessel.
8. Add the remaining water, a little at a time, to make it more liquid.
9. Pour back some of the extract and press once again.
10. Repeat this process till the residue becomes dry and husk-like.
11. Add milk, sugar, elaichi powder and rosewater to the extracted liquid.
12. Boil the milk and then chill for two hours before serving.

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