Thandai Syrup Recipe
Ingredients
| Aniseeds | 50 Gram | |
| Almonds, 25 to 50 gms. | ||
| Pepper corns, 30 to 40 gms. | ||
| Poppy seeds | 50 Gram | |
| Cardamom, 10 to 15 | ||
| Rose | 3 Tablespoon | |
| Sugar, 4 to 5 cups | ||
| Water, 4 to 6 cups | ||
| Milk | 1 Tablespoon | |
| Rose essence, a few drops | ||
| Sodium benzoate, as required. | ||
Directions
Powder aniseeds finely.
Combine sugar and three cups water in a pan and place pan on fire.
Stir until sugar is dissolved.
When it comes to a boil, sprinkle milk to clarify syrup.
Let it boil for a minute more.
Remove from heat.
Add aniseed powder and mix well.
Let it cool.
Strain syrup with nylon filter cloth or sieve.
Grind almonds, pepper, poppy seeds, gulkand and cardamom to a fine paste.
Dissolve this paste in one cup water.
Add it to strained syrup.
Add essence.
Add preservative (diluted in a little water) in the proportion of 1 gm per every kg of the finished product.
Mix well.
Fill syrup in sterilized bottles leaving a gap of 1 1/2 inches from the top of the bottle.
Seal.
Combine sugar and three cups water in a pan and place pan on fire.
Stir until sugar is dissolved.
When it comes to a boil, sprinkle milk to clarify syrup.
Let it boil for a minute more.
Remove from heat.
Add aniseed powder and mix well.
Let it cool.
Strain syrup with nylon filter cloth or sieve.
Grind almonds, pepper, poppy seeds, gulkand and cardamom to a fine paste.
Dissolve this paste in one cup water.
Add it to strained syrup.
Add essence.
Add preservative (diluted in a little water) in the proportion of 1 gm per every kg of the finished product.
Mix well.
Fill syrup in sterilized bottles leaving a gap of 1 1/2 inches from the top of the bottle.
Seal.
Chef
