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1.5 litres - water
1.5 cups -
1 cup -
1 tbsp -
1 tbsp - kharbooj/tarbooj seeds skinned (commercially available)
(these are skinned dried seeds of
1/2 tbsp - khuskhus (poppy seeds)
1/2 tbsp -
1/2 tsp -
powder or 15 whole pods
1/2 tsp - rose water (optional)
1 tsp - peppercorns whole
1/4 cup - dried or fresh rose petals (gulkand variety)
How to Make Thandai
Soak sugar in 1/2 litre of water. Keep aside.
Wash clean all other dry ingredients, except cardamom if using powder.
Soak in 2 cups of remaining water. Keep aside.
Allow all soaked items to stand for at least 2 hours.
Grind all soaked ingredients to a very fine paste. (not sugar)
Use a stone grinder (manual or electric) if possible.
When the paste is very fine, mix remaining water.
Place a strong muslin strainer over a large deep vessel.
Or tie a strong muslin cloth over rim of vessel and strain.
Press through muslin with back of palms, extracting the liquid into vessel.
Add remaining water, a little at a time to extract more.
Pour back some of the extract and press, repress.
Repeat this process till the residue becomes dry and husk-like.
Add milk, sugar and rosewater to the extracted liquid.
If using cardamom powder mix it in with the milk.
Mix well. Chill for an hour of two before serving.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.