Name: Rose Almond Thandai recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 420 min
Cook time: 5 min
Total time: 425 min
Yield: 4
Ingredients: 25 good quality almonds; 2 teaspoon poppy seeds; 2 tablespoons munakka deseeded; 2 tablespoon fennel seeds; 1/4 teaspoon black pepper powder; 4 teaspoon melon seeds(kharbuje ki meengi); 2 green cardamoms; 2 glasses full cream milk; 1 tablespoon milkmaid sweetened condensed milk; 1 cup ice crushed; 50 grams fresh rose petals; 2 tablespoons sugar or as per the taste; 2 drops rose essence; 1 teaspoon rose syrup; For the garnish; 1 teaspoon pistachios chopped; 8 fresh rose petals

ABOUT Rose Almond Thandai RECIPE

It is a tradition to prepare thandai during Holi. Here I have added an extra dose of rose flavour to the traditional thandai. This is a refreshing, cool and delicious drink just ideal for festive seasons and summers. Keeps us hydrated and energetic throughout the day.

Ingredients Serving: 4

25 good quality almonds
2 teaspoon poppy seeds
2 tablespoons munakka deseeded
2 tablespoon fennel seeds
1/4 teaspoon black pepper powder
4 teaspoon melon seeds(kharbuje ki meengi)
2 green cardamoms
2 glasses full cream milk
1 tablespoon milkmaid sweetened condensed milk
1 cup ice crushed
50 grams fresh rose petals
2 tablespoons sugar or as per the taste
2 drops rose essence
1 teaspoon rose syrup
For the garnish
1 teaspoon pistachios chopped
8 fresh rose petals

Instructions

Soak almonds, poppy seeds, fennel seeds, munnakka, melon seeds, rose petals in 1 glass of water overnight.
Peel the almonds and grind all the soaked ingredients together to make a fine paste.
Now add milk, milkmaid, pepper, sugar and cardamom powder and pulse again in a blender until everything gets mixed and grinded very well.
Add water if the consistency is too thick.
Add rose essence and rose syrup.
Garnish with rose petals and chopped pistachios and serve chilled with crushed ice.
It is cool and refreshing

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