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Kesariya Thandai

Kesariya Thandai is a popular Indian Drink
Author :
Category :
Kid friendly
Course :
Drink
Cuisine :
Indian
Technique :
Blend
Difficulty :
Easy
Servings :
Serves 6
RATINGs :

Ingredients

1.5 liter - fresh Milk (full cream)

30 - Almonds

20 - Pista

2 tbsp - Fennel seeds

2 tbsp - whole black pepper

2 tbsp - green Cardamom whole

2 tsp - Poppy Seeds (optional)

2 tbsp - gulkand (rose petal preserve) (optional)

A few strands - Saffron (soaked in milk)

1 cup - Sugar (or according to taste)

1 tin - Milk Cream (optional)

Method

  1. Soak almonds, pista and poppy seeds in a bowl with 1/2 a cup of water for 2 hours.
  2. Soak black peppers, fennel seeds and cardamom in separate bowl for 2-3 hours.
  3. Boil the milk, add sugar and saffron and let it cool down completely, then chill it.
  4. Grind black peppers, fennel and cardamom in the mixer (make a fine paste) using 1 cup of water.
  5. Then add 1 cup of milk and strain through a muslin cloth or with a fine strainer through away the residue and keep the stained juice.
  6. Now grind the almond, pista, poppy seeds and gul kand in the mixer using 1 cup of milk and keep aside.
  7. Take chilled milk in a big bowl, add everything (almond paste and pepper, fennel juice) and cream.
  8. Mix well, add ice cubes and serve chilled.
  9. Recipe courtesy: Maayeka
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Mareena Jerrish

Mareena Jerrish

Mareena Jerrish started her cooking experiments at the age of 12 and is completely self taught. She collects and tries out different recipes from all over the world and has more than 300 tried and tested recipes.

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