THANDAI

Name: THANDAI
Prep time: 10 min
Yield: 3

Traditionally had during the holi months. Serve chilled, tastes super after playing holi. You have to try this, a very tasty and an easy recipe. our very own homemade the thandai paste is the main base for this drink. Just so refreshing with fennel seeds and that nutty flavor from the almonds. you've got to try it. Rose syrup adds on to the sweetness which brings together the whole drink.
Do make this recipe can be made in jiffy

Preparation Time
10 minutes

Soaking Time
8 hours

Cooking Time
Nil

Makes
3 glasses

INGREDIENTS

Ingredients For the thandai paste

½ cup almonds

2 tbsp poppy seeds (khuskhus)

2 tbsp fennel seeds (sauf)

¼ tsp cardamom powder

¼ cup milk

Other ingredients

3 cups of chilled milk

4 ½ tbsp powdered sugar

3/4 tsp rose syrup

For garnish

Chopped pista

METHOD

For the paste

Soak the almonds, poppy seeds, fennel seeds in water separately overnight.

Remove the skin from the almonds and chop them into pieces.

Remove the poppy seeds and fennel seeds from the water

In a food processor, blend all the ingredients of the thandai paste together.

A smooth paste will be formed.

You can deep freeze the paste and use when needed.

How to proceed

In a vessel, mix the milk, sugar, rose syrup and 6 tbsp of the thandai paste.

With a hand blender blend well.

To serve

Serve in tall glasses and garnish with chopped pista.