Kesariya Thandai

Recipe by
Total Time:
4-8 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Blend Recipe
Difficulty: Easy

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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)

How to Make Kesariya Thandai

  • Soak almonds, pista and poppy seeds in a bowl with 1/2 a cup of water for 2 hours.
  • Soak black peppers, fennel seeds and cardamom in separate bowl for 2-3 hours.
  • Boil the milk, add sugar and saffron and let it cool down completely, then chill it.
  • Grind black peppers, fennel and cardamom in the mixer (make a fine paste) using 1 cup of water.
  • 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.
  • Now grind the almond, pista, poppy seeds and gul kand in the mixer using 1 cup of milk and keep aside.
  • Take chilled milk in a big bowl, add everything (almond paste and pepper, fennel juice) and cream.
  • Mix well, add ice cubes and serve chilled.
  • Recipe courtesy: Maayeka

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