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Thandai - SK Khazana
| Main Ingredients | Milk, Almonds |
| Cuisine | Indian |
| Course | Beverages |
| Prep Time | 1.30-2 hour |
| Cook time | 5-10 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 5-6 cups + 1 tbsp milk
- 20-24 almonds, soaked and peeled
- 8-10 black peppercorns, soaked
- 2 tbsps poppy seeds (khus khus) soaked
- 1½ tbsps fennel seeds (saunf), soaked
- 2 tbsps melon seeds, soaked
- 4-5 green cardamoms
- ½ cup sugar
- Large pinch of saffron strands + for garnishing
- ¾ tsp green cardamom powder
- Sliced pistachios for garnishing
Method
- Heat 5-6 cups milk in a deep non-stick pan.
- Meanwhile, add almonds, black peppercorns, poppy seeds, fennel seeds, melon seeds, and cardamoms in a blender jar. Add sugar and remaining milk, blend to a fine paste.
- Add saffron to the milk and stir well.
- Add the prepared paste, mix well and simmer for 3-4 minutes. Add cardamom powder, mix well and take it off the heat.
- Strain the mixture and refrigerate to chill. Transfer into serving glasses.
- Garnish with pistachios, saffron strands and serve chilled.
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