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Thandai
March 9, 2009
Ingredients:
1 litre milk
250 gms sugar
50 gms almonds
50 gms pistachios
50 gms melon seeds
15 gms poppy seeds
1 gm saffron
1 tsp cardamom powder
1 tsp peppercorn powder, crushed finely
1 tsp saunf, powdered
A few drops kewra water (readily available in stores)
A few dried rose petals
Method:
Bring the quantity of milk down to about 750 ml by boiling and dissolve the sugar. Allow the milk to chill.
Grind the other ingredients to a paste using a mortar and pestle; if time-pressed, you can do it in a blender but the real taste comes from manually grinding them.
The dried rose petals should be well mixed into the paste.
Soak the poppy seeds in water before grinding.
Mix the ground paste into the milk. Stir the ingredients well. Add the kewra.
Serve chilled.
Optional: You can also mix in some rose syrup, kulfi and falooda to make it like a sundae.
Recipe: Chef Nilesh Limaye
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Also see: Fish Fingers, Egg Curry and other video recipes
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