Thandai is a popular Rajasthani chilled drink served in summer to beat the heat and during festivals such as Holi and Sivarathri.
Thandai can be prepared by grinding the nuts and spices to a ground paste or to a fine powder.Today's version is the later one and the recipe is off to the Regional Dishes for the day 2 in Blogging Marathon#35.Here goes the recipe.........
Basic Information
Preparation Time 10 minutes
Cooking Time 20-25 minutes
Serves 2
Ingredients
| Ingredient | Quantity |
|---|---|
| 1% Milk | 2 cups |
| Whole milk | 3/4 cup |
| Sugar/sakkarai | 5tbs |
| Saffron/kungumapoo | 7-8 strands |
| Sliced pistacios and almonds | for garnish |
For the Powder
| Ingredient | Quantity |
|---|---|
| Almonds/Badam | 1/4 cup |
| Cashews/mundiri | 2tbs |
| Fennel seeds/sombu | 1tsp |
| Black pepper/milagu | 10-12 |
| Poppy seeds/kasa kasa | 11/2tsp |
| Cardamom/ellakai | 5-6 |
Method
Boil the milk in a medium flame for 10 minutes,meanwhile keep all the ingredients given for the powder in a microwave safe bowl and heat it the microwave for couple of minutes to get crisp.Grind it to a fine powder in a blender.
Once the milk is boiled add the sugar and let it simmer for 10-15 minutes,add the saffron and put of the flame.Now add the ground nuts and spice powder to the milk and mix it well.After it comes to the room temperature,refrigerate it for 2-3 hours.
Strain the milk,garnish it with finely sliced nuts and serve.
Enjoy...........................................
- Rose water can be added for extra flavor and melon seeds can also be used along with nuts.
- The amount of sugar given is perfect,if you want it more sweeter you can increase.
- Here I used both 1% and whole milk,you can use whole milk for extra rich taste.
No comments:
Post a Comment