PREPARATION

 

1. In a mixing bowl, add 50 grams almonds, 40 grams pistachios, 25 grams cashew, 2 tablespoons poppy seeds, 1 tablespoon fennel seeds, 1 tablespoon black pepper corn, 8 pods green cardamom and 200 milliliters water.
2. Keep aside and soak for 6-7 hours.
3. In a blender, add soaked mixture, 2 tablespoons gulkand, 1 teaspoon dry ginger powder powder, 1/4 teaspoon nutmeg powder and 150 milliliters water.
4. Blend it into smooth paste.

 

( For thandai syrup )

1. In a saucepan, add 400 grams sugar, 400 milliliters water and 1/4 teaspoon saffron.
2. Bring it to boil for 4-5 minutes.
3. Now, add prepared thandai paste in it and cook for 20 -25 minutes.
4. Remove the pan from heat.
5. Keep aside and allow it to cool.
6. Store it in air tight container

 

 

Mango Thandai

 

Serving - 4

 

INGREDIENTS

Ice cubes - 4

Prepared thandai paste - 2 tablespoons

Mango - 150 grams

Milk - 300 milliliters

Mango chunks - for garnish

Mint leaves - for garnish.

 

 

INGREDIENTS

1. In a blender, add 4 ice cubes, 2 tablespoons prepared thandai syrup, 150 grans mango and 300 milliliters cold milk.
2. Blend it to a smooth consistency.
3. Pour it in a glass.
4. Garnish it with mango chunks and mint leaves.
5. Serve.

 

 

Paan Thandai

 

Serving - 4

 

 

INGREDIENTS

Ice cubes - 4

Prepared t paste - 2 tablespoons

Milk - 300 milliliters

Paan leaves - 2

Fennel seeds - 1 teaspoon

Gulkand - 1 tablespoon

Dry rose petals - for garnish