Ingredients for Thandai
1 ltr full fat milk
1/2 cup powdered sugar
10 to 12 black peppercorns (kalimirch)
a few saffron (kesar) strands
To be ground into a fine powder
1/4 cup almonds (badam)
2 tbsp poppy seeds (khus-khus)
2 tbsp fennel seeds (saunf)
1/2 tsp cardamom (elaichi) powder
20 white peppercorns
Thandai Method
Boil the milk and allow it to cool completely. Keep aside.
Add the ground powder and mix well. Refrigerate the mixture for 3 to 4 hours.
Strain the mixture through a sieve, add the sugar, peppercorns and saffron and mix well.
Serve chilled.
1 ltr full fat milk
1/2 cup powdered sugar
10 to 12 black peppercorns (kalimirch)
a few saffron (kesar) strands
To be ground into a fine powder
1/4 cup almonds (badam)
2 tbsp poppy seeds (khus-khus)
2 tbsp fennel seeds (saunf)
1/2 tsp cardamom (elaichi) powder
20 white peppercorns
Thandai Method
Boil the milk and allow it to cool completely. Keep aside.
Add the ground powder and mix well. Refrigerate the mixture for 3 to 4 hours.
Strain the mixture through a sieve, add the sugar, peppercorns and saffron and mix well.
Serve chilled.
