• Dry Fruit Thandai
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INGREDIENTS


Dry Fruit Thandai

Servings - 3 - 4

INGREDIENTSโ€จ
Almonds - 60 grams
Water - 100 milliliters
Cashews - 60 grams
Water - 100 milliliters
Pistachios - 40 grams
Melon seeds - 1 tablespoon
Fennel seeds - 1 tablespoon
Black peppercorns - 10
Poppy seeds - 1/2 teaspoon
Milk - 1 litre
Sugar - 150 grams
Cardamom powder - 1/2 teaspoon
Saffron - 1/4 teaspoon

PREPARATION


1. In a bowl, add 60 grams almonds, 100 milliliters water and soak for 30 minutes.
2. Remove and peel the skin of almonds. Keep aside.
3. In a another bowl, add 60 grams cashews, 100 milliliters water and soak for 30 minutes.
4. In a blender, add the peeled almonds, soaked cashews, 40 grams pistachios, 1 tablespoon melon seeds, 1 tablespoon fennel seeds, 10 black peppercorns, 1/2 teaspoon poppy seeds and blend it into a fine powder. Keep aside.
5. Take a heavy skillet, add 1 litre water and bring it to a boil.
6. Then, add 150 grams sugar, 1/2 teaspoon cardamom powder and mix it well.
7. Cook for 8 - 10 minutes on medium heat.
8. Now, add the blended dry fruits and mix it well.
9. Cook for another 8 - 10 minutes on medium heat.
10. Add 1/4 teaspoon saffron and mix it well.
11. Remove it from heat and allow it to cool.
12. Refrigerate for 3 - 4 hours.
13. Garnish with saffron.
14. Serve.