Serving Size
6Prep. Time
30 minsCooking Time
30 minsIngredients
- 1 tbsp fennel seeds
- 2 tbsp khuskhus or poppy seeds
- ¼ cup of cashew nuts
- ½ cup of almonds
- about 15 whole peppercorns (you can mix black and white peppercorns both)
- 3-4 tbsp dried rose petals
- a generous pinch of saffron threads
- 5 tbsp of chaar magaz (melon seeds)
- 4-6 dry hollyhock flowers if possible
- 1/2 cup of Mawana Premium Fine Grain Sugar (or to taste)
Instructions
- Soak everything together overnight or for 4-6 hours.
- Make a fine paste of the mixture and sieve through a fine sieve. Grind the sieved solids again to extract more thandai from it and sieve again with the help of some water added to the sieve.
- The thick slurry of the thandai mix will be diluted with about 1.5 liters of chilled water.
- Serve chilled with some rose water added.
Meal Type
- NA
Nutrition Information
- NA
