Name: Thandai recipe by Rajani Gupta at BetterButter
Prep time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 7 to 8 Cashew nuts [kaju]; 7-8 almonds; One tea spn cucumber seeds; One tea spn Fennel seeds; 5to 6 saffron strings; cardamom 2; 3-4 dry rose petals; 3 to 4 black peppercorns; 4 tblspn sugar; milk [as per requirement]; Cream or ice cream [as per personal preference]; Ice cubes [handful]; Some fine chopped pistachio and almond [for garnishing]

ABOUT Thandai RECIPE

A home made delicious drink that can beat the heat, and can also be served at dinner parties.

Ingredients Serving: 2

7 to 8 Cashew nuts [kaju]
7-8 almonds
One tea spn cucumber seeds
One tea spn Fennel seeds
5to 6 saffron strings
cardamom 2
3-4 dry rose petals
3 to 4 black peppercorns
4 tblspn sugar
milk [as per requirement]
Cream or ice cream [as per personal preference]
Ice cubes [handful]
Some fine chopped pistachio and almond [for garnishing]

Instructions

Soak all the dry fruits and saffron with milk or water for half an hour .
Add the cardamom and the peppercorns as well.
Add all the ingredients along with sugar and about half cup of milk in a blender and blend the mixture.
You can strain this mixture if you do not want any nut husks.
Add ice cream and blend it once more.
Pour this mixture into glasses and add some ice cubes.
Garnish with pistachio and almond flakes, serve chilled.

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