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True to its name, a glassful of Thandai is a relaxing and refreshing drink that rejuvenates the senses. Prepared with almonds, poppy seeds, cardamom and rose water, this is a popular drink during the colorful festival of Holi. 

  • 1 1/2 liter water
  • 1 1/2 cups sugar
  • 1 cup milk
  • 1 tbsp. almonds
  • 1 tbsp. kharbooj/tarbooj seeds skinned (available easily)
  • (these are skinned dried seeds of watermelon and cantaloupes)
  • 1/2 tbsp. khuskhus (poppy seeds)
  • 1/2 tbsp. saunf (aniseed)
  • 1/2 tsp. cardamom 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)
  • Soak sugar in 1/2 liter of water.
  • Wash clean all other dry ingredients, except cardamom if using powder.
  • Soak in 2 cups of remaining water.
  • 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.
  • Press (using the back of your hands) through muslin, extracting the liquid into vessel.
  • Add remaining water, a little at a time and 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. 

 

Not reviewed yet

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