How to make Thandai - SK Khazana -
Come holi and everyone looks forward to sipping thandai so here is how you can make it at home
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Milk (दूध), Almonds (आलमंड/बादाम)
Cuisine : Indian
Course : Beverages
For more recipes related to Thandai - SK Khazana checkout Falooda, Thandai, Thandai, Masala Doodh . You can also find more Beverages recipes like Strawberry Chocolate Shake Kala Khatta Jaljeera Chocolate Liqueur Shake Chocolate Lassi
Thandai - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 1.30-2 hour
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Thandai - SK Khazana Recipe
Milk 6 1/4 cups tablespoon
Almonds soaked and peeled 20-24
Black peppercorns soaked 8-10
Poppy seeds (khus khus) soaked 2 teaspoons
Fennel seeds (saunf) soaked 1 1/2 tablespoons
Melon seeds (magaz) soaked 2 tablespoons
Green cardamom seeds 4-5
Sugar 1/2 cup
Saffron strands 1 large pi
Green cardamom powder 3/4 teaspoon
Pistachios sliced for garnish
Method
Step 1
Heat 5-6 cups milk in a deep non-stick pan, taking care that it does not boil.
Step 2
Blend together almonds, peppercorns, poppy seeds, fennel seeds, melon seeds and cardamom seeds. Add sugar and 1 tbsp milk and blend to a fine paste.
Step 3
Add saffron to the milk and stir well.
Step 4
Add the prepared paste, mix well and simmer for 3-4 minutes. Rinse the blender jar with ¼ cup milk and add it to the pan.
Step 5
Add cardamom powder, mix well and strain into a bowl pressing the solids to extract all the flavour.
Step 6
Pour into serving glasses and chill in the refrigerator. Garnish with pistachios and serve chilled.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
