Thursday, 20 March 2014

Holi Special Banarasi Thandai

1 liter full fat milk
 ½ cup powdered sugar
 a few saffron (kesar) strands
 2 pistachios, slivered very thin, for garnish

To be ground into a fine powder:

1/4 cup almonds (badam)
 2 tbsp poppy seeds (khus-khus)
 2 tbsp fennel seeds (saunf)
 1/2 tsp cardamom (elaichi) powder
 1 tbsp. magaz seeds
 20 white peppercorns
 12-15 dry rose petals (or a tsp or two of rose or kewra water after u strain the milk)


Boil the milk. 

Add the sugar to the milk n ensure that it’s well blended.

 Allow the milk to cool completely.

 Keep aside.

Add the ground powder and mix well. 

Refrigerate the mixture for 3 to 4 hours.

Strain the mixture through a sieve, add a few strands of saffron and mix well. 

Refrigerate and serve chilled.

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