Name: Thandai recipe by Vasuyavana at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: For 500 ml Milk; Gulkhand 1 tbsp; Kesar pinch; sugar; To grind; Almond 8-10; Cashews 8-10; Pista 8-10; Cucumber seeds 1 tbsp; Poppy seeds 1 tbsp; Pepper 1/2 tsp; Fennel seeds 1/2 tsp; Cinnamon small piece; Cardamon 4 cloves; Nutmeg pinch

Ingredients Serving: 4

For 500 ml Milk
Gulkhand 1 tbsp
Kesar pinch
sugar
To grind
Almond 8-10
Cashews 8-10
Pista 8-10
Cucumber seeds 1 tbsp
Poppy seeds 1 tbsp
Pepper 1/2 tsp
Fennel seeds 1/2 tsp
Cinnamon small piece
Cardamon 4 cloves
Nutmeg pinch

Instructions

TAKE 8-10 ALMONDS, PISTA AND CASHEWS, 1 TBSP CUCUMBER SEEDS AND 1 TBSP POPPY SEEDS
RINSE AND SOAK THEM IN WATER FOR 1-2 HOURS
ADD 1/2 TSP PEPPER AND FENNEL SEEDS
ADD CINNAMON AND 4 CARDAMON CLOVES.YOU CAN ALSO ADD PINCH OF NUTMEG
ADD SOAKED MIXTURE IN BLENDER. RESERVE STOCK.
GRIND TO SMOOTH PASTE ADDING STOCK
BOIL 500 ML MILK
ADD PINCH OF SAFFRON TO BOILED MILK
ADD GROUND PASTE. MIX WITHOUT LUMPS
ADD REQUIRED SUGAR
STIR OCCASIONALLY AND BOIL THE MIXTURE
TURN OFF THE FLAME AT THIS STAGE
REFRIGERATE THANDAI FOR 2 HOURS. STORE IT IN GLASS CONTAINER
TAKE A PORTION OF MILK. ADD 1 TBSP GULKHAND
MIX WELL. ADD TO REST OF THE MIXTURE AND SERVE
SERVE CHILLED

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