Mango Thandai

Ingredients list for Mango Thandai

• 2 cups Ripe Mango Pulp
• 5-6 cups Milk
• A few saffron strands
• 3/4 cup Castor sugar
• 5-6 Green cardamoms
• 1 tablespoon Dried rose petals
• 5-6 Black peppercorns
• 1 inch Cinnamon
• 1/4 cup Almonds soaked in warm water
• 1/4 cup Pistachios soaked in warm water
• 3 tablespoons Melon seeds soaked in warm water
• 1/4 cup Cashewnuts soaked in warm water
• 2 tablespoons Poppy seeds (khuskhus/posto) soaked in warm water

Method

1. Boil milk in a deep non-stick pan. Add saffron and castor sugar, stir well and boil further till it reduces to half the original quantity.
2. Grind cardamoms, rose petals, peppercorns and cinnamon to a fine powder. Put it into a bowl.
3. Peel almonds and pistachios and grind them with melon seeds, cashewnuts and poppy seeds to a fine paste with a little water.
4. Add the ground paste to the pan, mix well and boil further. Add ground powder and mix well. Remove from heat and cool.
5. Add the mango pulp and mix well. Refrigerate till chilled. Serve chilled.

Nutrition Info