Ingredients for Thandai:
1/2 liter milk
1/2 stick cinnamon (dal-chini)
1/4 t-spoon anise seeds (Saunf)
2 table-spoon almonds (badam)
1 peppercorns (khadi kali mirch/kali mirch ka dana)
2 table-spoon cashews (kaju)
1/2 table-spoon poppy seeds (Khuskhus or Postadana)
2 table-spoon pistachios (pista)
1/4 t-spoon cardamom powdered (elaichi)
1/2 cup sugar or honey
How to make Thandai:
- Take a grinder and add cardamom, peppercorn, anise seeds, cinnamon and grind them. Add poppy seeds, pistachios, cashews, almonds and grind them again to form a smooth paste.
- Now, take a medium size saucepan and add milk and sugar to it, and heat it over low heat by stirring it continuously. When it starts boiling, add the grinned paste to it and stir it continuously until it gets well mixed in milk. Cook for 5 mins. over low heat
- Remove thandai from heat and let it get cool to room temperature. Refrigerate it for an hour or until it gets child
- Before serving, whip thandai in a blender and serve child in glasses, add a little honey to it after pouring thandai in glasses.