Thandai with Gulkand Flavor
Thandai is spiced version of masala milk with little bite. The taste is flavored with fennel seeds, black peppercorn, poppy seeds, cardamom and nutmeg these spices dominate the flavors of this cooling drink. A lot of dry fruits are added to thicken the milk in as in the paste form as well as in the crumb form
Adding rose flavor either in the form of Gulkand or in the form of Essence, steps up the delicious factor of this milk concoction Add saffron, the king of spices to the to give a golden tinge to the to this Thandai Recipe.
Enjoy this cooling drink when summer just Set in between MahaShivratri and Holi .
Thandai
Refreshing
Cools down the Body
Delicious
Very Easy to make.
You can make a ready mixed to make any time you want this summer
The powder can be made into a premix and added to boiling milk and allow it to thicken to make.thandai any time.
Tips and Tricks
1. You can use Skimmed or Low Fat Milk However we recommend a full fat milks it gives a nice creamy texture.
2. Use Gulkand instead Rose Essence it give a more natural flavor.
Portion Size: (5-6 people)
Prep Time: 5-6 Hrs
Cook Time: 40 Min
Ingredients for Thandai
Milk 1.5 liters
Saffron one page
Sugar 3/4 cup
Almonds 1/4 cup
Cashews 1/4 cup
Pistachios 1/4 cup
Melon seeds 1/4 cup
Poppy seeds 2 tsp
Fennel seeds 2 tablespoons
Black Peppercorn 2 tsp
Cardamon Pods 1 teaspoon( 7-8)
Gulkand/ Rose Preserve 1 tbsp
Nutmeg 1tsp
Instructions
Soak ¼ C of Almonds in water overnight. Peel the Skins and cut hal of the portions into Silver for Garnish, The remaining roughly chop into crumb Size.Roughly chop ¼ C of Pistachios also into crumb Sized pieces. Soak a pinch of Saffron Strand in 2 tbsp of Milk for 2 hrs.
Soak Fennel Seeds, black peppercorn, melon seeds and Cashew in ½ C drinking water for 4-5 hours .
Drain and keep water aside as this contains the flavor of Soaked spices.. Grind these soaked seeds into a fine paste.
Also Dry Grind the ¾ C of Sugar, 7-8 Cardamon Pods and 2 tsp of Poppy Seeds. Into fine powder. The Sugar is add just so that the Cardamon pods grind into a fine powder.
Bring 1.5 liters of Milk to a slow boil,
in a Non Stick vessel or a heavy Bottomed vessel.
Add the soaked Saffron to this slowly Boiling Milk. It will get a nice golden tinge.
Now Add the Paste of Soaked Nut and Spices. Also Add the crumb Sized dry fruits,
Now Chill for 2 hrs min and Serve
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