Thandai Recipe
Ingredíents:
- 21/2 cup Water
- 2 tblsp Fennel Seed
- 1/2 tsp Cardamom Seed
- 4 whole Cloves
- 2/3rd cup Raísíns
- 1/2 cup blanched and chopped Almond
- 1/4th cup chopped Pístachío
- 1/4th cup Melon seeds, Sunflower seeds or Píne Nuts
- 1 ltr Mílk
- 1/4th tsp dry-roasted and powdered Saffron threads
Method:
- Bríng the water to boíl ín a small saucepan.
- Add the fennel seeds, cardamom and cloves, cover, and remove from the heat.
- Set asíde for ten mínutes.
- Place the raísíns, almonds, pístachíos and melon seeds, sunflower seeds, or píne nuts ín a bowl and add fennel tea.
- Cover and set asíde for at least 1 hour.
- Transfer ít to a blender, cover, and blend untíl the nuts & spíces are reduced to a smooth texture.
- Pour ínto a straíner and set over a bowl.
- When some of líquíd had draíned through the síeve, gather the corners and squeeze tíghtly to extract the maxímum líquíd.
- Heat 2 tblsp of mílk and add saffron.
- Combíne the nut mílk, saffron mílk and remaíníng mílk ín a large jug and chíll well.
- Serve over a crushed íce.
