thandai recipe

Tried your noodles recipe and was perfect blend of spices and pictures were a great help.Thanks for sharing and maintaining a great website for all.Naazparvein, we do not sell any product through our blog.The addition of all these nuts and spices to Thandai is what makes it so soothing and refreshing.Don’t forget to rate it by clicking on the stars below!To make Thandai masala or Thandai Mix, you will need a blend of 12 aromatic nuts and spices. Then add 2 tablespoons poppy seeds (khus khus).18. add chilled milk. so you can skip them. Remove in a bowl and keep aside. It is made with a mix of dry fruits, seeds and a few spices.15. Variations may exist due to the ingredients/brands used. Alternatively, you can prepare the thandai drink in a large mug or jug.

All the ingredients should be soaked overnight preferrably in an earthen pot. if you use water at room temperature, then you can also keep overnight or for 4 to 5 hours.14. Refrigerate and then serve.It is a traditional drink, popular in the northern parts of India. I would love to try this recipe of yours. This recipe yields appx. Khus khus can be replaced by Melon seeds, if you can find them in your local stores. If not, you can leave them out totally from the recipe. Glad to hear that you found the recipe helpful.Strain the mixture through a sieve. All recipes are very easy and very good taste.Mix very well. Next add ¼ cup melon seeds (magaz or kharbuja beej).or 2 tablespoons rose water or 1 to 2 tablespoons gulkand10. Then add seeds from 3 to 4 green cardamoms.8. You can also garnish with some chopped almonds or pistachios. I also have a professional background in cooking & baking.17. even we don’t have spicy food. felt nice to read your comment. You can also use half-half combination of milk and water. Step 3 … Mix to combine. If the milk is pasteurized then you don’t need to boil it. Please read myGrowing up, our biji (grandmother) prepared a considerable pitcher of Thandai on Holi. I’m a big fan of ur recipes. Mix to combine.Allow the Thandai to sit for a while (an hour or more) so that it can soak in all the flavors. there is no substitute for melon seeds. You can even use almond milk instead of milk.Excellent recipe. since we do not prefer spicy food, chilly is the only ingredient i reduce..rest i keep in exact proportion and it always works like a miracle! Please do not copy. When the milk begins to boil add sugar and simmer till the sugar melts. Take 4 tablespoons of the thandai paste in a glass.

Next add 2 heaped tablespoons pistachios. Now pour the whole mixture including the soaking water in a grinder or blender jar. Once the thandai comes to a full boil, take it off the flame.Your email address will not be published.Soak saffron in warm milk for 10 minutes. Running the kitchen for decades, I share tried and tested Vegetarian recipes with step-by-step photo guide & plenty of tips so that your cooking journey is easier. Give it a good stir.Pour in glasses. Wonderful website, easy navigation and very well explained tutorial. Thank you mamAlso, did you dissolve saffron strands in the entire milk before you boiled it? You can cover and refrigerate if not using immediately. You can also garnish with some chopped almonds or pistachios.2 tablespoons dried rose petals or 2 tablespoons rose water or 1 to 2 tablespoons gulkandVery nice recipe. Thanks‘Thand’ in Hindi means cold, and therefore thandai refers to ‘a refreshing drink that has a cooling effect.’To begin with magnificent blog and mouth watering pictures! Refrigerate for 3-4 hours or overnight.Bring the milk mixture to a boil. Your 4 cups of dairy yields 6 glasses. Remove in a bowl and keep aside. 1. I live in Singapore and khus khus is banned here. i am glad that my recipes do have this balance even if some ingredients are removed or reduced. Set aside.Chilled thandai is ready to be served. If you use water at room temperature, then you can also keep overnight or for 4 to 5 hours.13. (or use 1½ teaspoons of fennel seeds powder)In your thandai recipe, I’m serving in small earthernware cups not glasses. despite that the result was awesome. My 1 glass yields 6 ounces.Shweta, half an half is 1/2 whole milk and 1/2 heavy cream.It is quite popular in the Northern part of India and is considered as a

That’s so sweet of you. Grind the mixture to a very smooth and fine paste. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.6. Melon seeds are the key ingredient in making thandai. If you do not have dried rose petals, then add 2 tablespoons rose water or 2 tablespoons gulkand. i often refer to your recipes. I skipped the fennel seeds, kesar and pistachio. Stir in rose water and mix until well blended.Thanks for sharing the recipe but you missed one important thing. thandai recipe - Veg Recipes of India | Indian Food Recipes It –Pour in saffron milk that we had prepared earlier in the recipe.

the green chillies i use are not at all pungent or hot. Do make sure to use a good grinder or blender.Serve thandai immediately. Saffron is optional and you can skip it.All our content & photos are copyright protected. Press the leftover gritty stuff with a spoon and allow the thandai to drain through the sieve.Add nutmeg powder and cinnamon. balance in various tastes and flavor is very important in any dish. You can also use half-half combination of milk and water.5. Garnish with rose petals. This thick and luscious drink is packed with dry nuts and flavored with fragrant spices.This thick and luscious drink is packed with dry nuts and flavored with fragrant spices. Can u plz tell me the substitute of it.

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