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Thandai Recipe Video
|Almonds||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Whole black pepper||1 1⁄2 Teaspoon (Kali Mirch)|
|Fennel seeds||1 Tablespoon (Saunf)|
|Poppy seeds||2 Tablespoon (Khuskhus)|
|Green cardamom||4 (Ilatchi)|
|Rose water||2 Tablespoon|
|Water||2 Cup (32 tbs) (Adjust As Needed)|
Calories 274 Calories from Fat 130
% Daily Value*
Total Fat 15 g23.5%
Saturated Fat 2.6 g13%
Trans Fat 0 g
Cholesterol 8.5 mg2.8%
Sodium 39.4 mg1.6%
Total Carbohydrates 29 g9.8%
Dietary Fiber 5.3 g21.1%
Sugars 20.4 g
Protein 9 g17%
Vitamin A 1.8% Vitamin C 1.6%
Calcium 29.8% Iron 12.2%
*Based on a 2000 Calorie diet
Grind black pepper, fennel seeds, poppy seeds, and cardamom.
Using a blender, blend the almonds into a paste. Add just enough water to let the almond blend into a paste.
In the same blender add the grinded spices and about ½ cup of water with almond paste. Blend until creamy.
Add 1 cup of water and sugar blend until sugar dissolve.
Strain the mix through the fine strainer or cheesecloth.
Return the left over ground paste to the blender with rest of the water.
Blend again and extract the liquid once more.
Discard remaining ground mash.
Mix the almond liquid, milk, and rose water.
Thandai is ready serve over the crush ice.
Garnish with rose peddle!
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