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Traditional Indian Thandai
Preparation Time : 15
Cook Time : 10
Total Time : 25
black peeper 1 tsp
poppy seeds 30 gms
muskmelon seeds 50 gms
fennel seeds 30 gms
almonds 50 gms
pistachio 50 gms
sugar 250 gms
water 500 ml
saffron threads 15 nos
rose water 2 tsp
green cardamon powder 1 tsp
Soak all the spices and nuts for 2 hours in water.
Make thick paste of these spices.
Now mix sugar and water in a vessel and cook it on medium flame for 10 minutes.
Add the paste of the spices in this sugar syrup and cook for 5 minutes. We need honey like consistency of it.
Finally add saffron, green cardamom powder and rosewater in it and mix it well.
Your delicious thandai is ready.
Then fill it in a clean and dry bottle and store it in fridge. You can use it for 1 month without adding any preservative.
Pour 4 tea spoon (or as per taste) thandai in a glass and add a glass of milk to serve it. You can also add few ice cubes to serve it chilled.
Tips:If you will not store it in fridge, then it 3 days. So either keep it in fridge or add food preservative in it.
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