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Thandai

Thick sweetened milk flavoured with dry fruits, rose petals and saffron - especially served during holi. This recipe is from FoodFood TV channel

New Update
Thandai - YT
Main IngredientsMilk
CuisineUttar Pradesh, , , ,
CourseBeverages
Prep Time11-15 minutes
Cook time11-15 minutes
Serve4
TasteSweet
Level of CookingEasy
OthersVeg

Ingredients 

  • 1½ litres full cream milk
  • 25-30 almonds, blanched and peeled
  • 4 tablespoons pistachios, blanched and peeled
  • 3 tablespoons poppy seeds (khuskhus), soaked for 3-4 hours and drained 
  • 3 tablespoons melon seeds (magaz), soaked for 3-4 hours and drained 
  • 20 cashewnuts, soaked and drained
  • 4-5 green cardamoms
  • 8-10 black peppercorns
  • 20-25 dried rose petals, crushed  
  • 1 inch cinnamon
  • A few saffron strands
  • 1½ cups sugar
  • Pistachio-almond slivers for garnishing

Method

  1. Boil milk in a deep non-stick pan. 
  2. Blend together almonds, pistachios, poppy seeds, melon seeds and cashewnuts alongwith 2-3 tablespoons warm milk into a smooth paste. Transfer in a bowl.
  3. Grind together green cardamoms, black peppercorns, dried rose petals and cinnamon into fine powder. Transfer in another bowl. 
  4. Add saffron strands to boiling milk and mix. Add sugar and mix till it melts. 
  5. Add ground almond mixture paste, mix and cook for 2-3 minutes. Add some ground powder, mix and cook for 1-2 minutes. Pour in a jar and refrigerate it. 
  6. Serve chilled garnished with pistachio and almond slivers. 

Nutrition Info

Calories1937
Carbohydrates198.1
Protein60.6
Fat99.6
Other Fiber23.9
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