Pan Thandai | How to make Pan Thandai

By Neena Pandey  |  3rd Mar 2018  |  
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  • Pan Thandai, How to make Pan Thandai
Pan Thandaiby Neena Pandey
  • Prep Time

    3

    Hours
  • Cook Time

    20

    mins
  • Serves

    10

    People

10

0

About Pan Thandai Recipe

A perfect bevarage to soothen your soul

Pan Thandai

Ingredients to make Pan Thandai

  • fennel seeds 2 tablespoons
  • Black pepper 8-10
  • Green cardamom 10-15
  • Black cardamom 5
  • almonds ½ cup
  • Cashwes ½ cup
  • pistachio ½ cup
  • saffron 10-12 strings
  • melon seeds 3-4 tablespoons
  • poppy seeds 3-4 tablespoons
  • rose petals 1 cup
  • water 1 cup
  • rose water 2 tablespoons
  • sugar 1½ cup

How to make Pan Thandai

  1. Soak all the ingredients together in water for 2-3 hours except for saffron, rose petals and sugar.
  2. Soak saffron in water separately.
  3. Peel off the skin from almonds and the cardamoms.
  4. Now grind all the soaked ingredients together and make a fine paste.
  5. Take a wok and add water and sugar till it dissolves completely.
  6. Now add the grinded mixture in the sugar syrup and mix well avoiding lumps and cook for 10 minutes.
  7. Let it cool and then add saffron and rose water.
  8. Store in an airtight container and keep it in refrigerator.
  9. When want to serve, take one glass mix, sugar, chopped pan and add 2 tablespoon thandai consitent and give it a churn.
  10. Garnish with pistachio, edible silver foil and serve cold.

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