Thandai
Ingredients
1 kg Sugar
1/2 KG Water (to make 2:1 sugar: water syrup)
40-50 Almonds
1/2 Katori saunf (aniseed)
30 Cardamom Pods (Green Elaichi)
1/4 Katori Black Peppercorns whole (Kali Mirch)
1 tbsp. khuskhus (poppy seeds)
1/2 tsp. rose water (optional)
1 tbsp. kharbooj/tarbooj seeds skinned (optional)
Method:
- Bring Sugar and water to boil.
- After making sure all the sugar is dissolved remove from heat and cool completely.
- Clean all other dry ingredients.
- Soak each in water separately for 3-4 hours.
- Drain all soaked ingredients.
- Peel the almonds.
- Blend all the ingredients to a very fine paste (use some of the prepared sugar syrup as a base).
- Place a strainer over a vessel and strain the blended liquid, pressing with back of a spoon, extracting the liquid into vessel.
- Add more syrup, a little at a time to extract more.
- Pour back husk with some more syrup and blend again, strain and repeat till all the syrup is gone and residue becomes dry and husk like.
- Your thandai concentrate is now ready to be stored in clean airtight glass
bottles. It has a shelf life (refrigerated) of 6 months.
To serve
Blend milk, thandai (according to taste) and few ice cubes and serve chilled
in tall glasses.
Enjoy
