Thandai recipe
Popular Milk-based North Indian drink made for Holi festival
Servings: 3 people
Ingredients
- ½ tbsp Poppy seeds |Khus khus
- ½ tbsp Fennel seeds
- 15 Badam | Almonds
- 4-5 tbsp Sugar
- 1 tsp Black Pepper
- 2.5 cups Low-fat milk
- 2 Cardamom pods
- Saffron few strands
Instructions
- Boil the milk and allow this to cool completely.
- Soak the fennel seeds, poppy seeds, badam in warm water for 20 minutes.
- Take out the skin of badam and drain the water. Grind these soaked ingredients into a smooth paste.
- Add the ground paste to the cooled milk and mix well. Add pepper powder(i freshly ground the peppercorns using mortar and pestle) and cardamom powder.
- Filter the milk using a strainer and squeeze out the masalas which get into the strainer.
- The essence of the masala will now be infused in the milk. Thandai is ready.
- Add saffron in the last and keep it chilled for 1 to 2 hours.
- Thandai is ready to serve.
Notes
1. If you don’t get poppy seeds in your place, skip it.
2. Thandai tastes yum when it is served chilled.
2. Thandai tastes yum when it is served chilled.
