thandi recipe

Traditionally had during the holi months. Serve chilled, tastes super after playing holi.

  • Soaking time: 8 hours
  • Preparation time: 10 minutes
  • Cooking time: Nil
  • Serves: 3 glasses

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
  • ¾ tsp rose syrup

To garnish

  • Chopped pista

METHOD

For the paste

  1. Soak the almonds, poppy seeds, fennel seeds in water separately overnight.
  2. Remove the skin from the almonds and chop them into pieces.
  3. Remove the poppy seeds and fennel seeds from the water
  4. In a food processor, blend all the ingredients of the thandai paste together.
  5. A smooth paste will be formed.
  6. You can deep freeze the paste and use when needed.

How to proceed

  1. In a vessel, mix the milk, sugar, rose syrup and 6 tbsp of the thandai paste.
  2. With a hand blender blend well.

To serve

  1. Serve in tall glasses and garnish with chopped pista.
Comments
  • Kavita
    Reply

    Oooh ! Sounds yum and seems so easy to make. Must try

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