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Thandai
Ingredients
1 1/2 litres water
1 1/2 cups sugar
1 cup milk
1 tbsp. almonds
1 tbsp. kharbooj/tarbooj seeds skinned (commercially available)
(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)
Method
Soak sugar in 1/2 litre of the water used. 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 use to 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 a hour of two before serving.
T h a n d a i
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