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Preparation Time : 20
Cook Time : 10
Total Time : 30
full cream milk 3 cups
Saugar 1/4 cups
Saffron Strands 10 nos
Green cardamom 4 nos
Dried Rose Petals 10 nos
Cinnamon ,pinched 2 nos
Black Pepper Corn 8 nos
Almond Blanched and Peled 10 nos
Pistachio 20 nos
Cashew Nut 10 nos
Melon Seeds 1 tbsp
Poppy Seeds,soaked 3 tbsp
Khus Syrup 1 tbsp
Chopped Almond to Garnish 1 tbsp
Boil milk in a thick botyom pan add sugar and saffron .and set aside for cooling
Grind all dry ingredients and make a fine powder
Grind all wet ingredients togeather and make a smooth paste .
Add both dry powder and wet to the cooled milk..
Spread khus syrup on glass like colour .and dip glass in milk and roll on chopped almonds.
Pour chilled thandai into the glass .
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