Name: Thandai syrup recipe by Deepa Totlani at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: 1 heaped tbsp saunf; 1 heaped tbsp khus khus (poppy seeds); 1 heaped tbsp black pepper whole; 1 heaped tbsp melon seeds(magajtali ); 1 heaped tbsp jeera; 15 nos almonds (badam); 15 nos green cardamom (choti ellachi); few rose petals (about 4 roses); 750 GMS sugar; 1 and half glass water

ABOUT Thandai syrup RECIPE

when you feel hot in this hot summer.Just with few ingredients, you can make.this homemade thandai syrup. You can drink this in water or milk.This tastes best than store bought ones.No artificial colours .This gives a cooling and soothing effect to your body.

Ingredients Serving: 8

1 heaped tbsp saunf
1 heaped tbsp khus khus (poppy seeds)
1 heaped tbsp black pepper whole
1 heaped tbsp melon seeds(magajtali )
1 heaped tbsp jeera
15 nos almonds (badam)
15 nos green cardamom (choti ellachi)
few rose petals (about 4 roses)
750 GMS sugar
1 and half glass water

Instructions

Coarsely grind all dry ingredients except sugar and rose petals.(make mixture )
Heat water and add sugar and this mixture.
Add rose petals
Let it boil for 4 to 5 boils
Switch off the gas
Let the syrup cool and rest for 6 to 8 hours or overnight so that all the flavours are properly infused .
Strain the syrup and store in bottle.
Stays best for a month or 20 days in fridge.

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