Instant Thandai from Thandai powder
Ingredients
- 3 tbsp Almonds
- 2 tbsp Pistachio
- 2 tbsp Muskmelon Seeds
- 2 tbsp Watermelon Seeds
- 2 tbsp Fennel Seeds
- 2 tbsp Poppy Seeds
- 8-10 Small Cardamom
- 1 tbsp Black Pepper Corn
- 1 tbsp White Pepper Corn
- 2 tsp Gulkand
- 2 cup Sugar
- 1½ cup Water
- 20-30 Saffron Strings
- ½ cup Water to rinse grinder jar
Instructions
- In a bowl add almonds, pistachio, muskmelon seeds, watermelon seeds, fennel and poppy seeds.
- Next in the same bowl add small cardamom, black pepper corn, white pepper corn, water and soak for 6-7 hours.
- After 7 hours transfer the nuts with water in a grinder.
- Next add gulkand in the grinder and grind to make a fine paste.
- In a big pan add sugar, water and saffron strings.
- Increase the flame to high and mix till sugar melts.
- Once sugar melts add paste of nuts, rinse the grinder and add in the pan.
- Keep the flame on full and bring it to boil.
- Once the mixture is boiling reduce the flame to medium and cook for 15 minutes while stirring in between.
- After 15 minutes take a steel spoon, dip in the mixture if spoon coats well then it means that mixture is cooked.
- Turn off the heat and let it cool down completely.
- Store in clean, dry glass bottle in fridge.
How to make thandai from thandai powder?
- Add thandai paste in a glass add chilled milk, mix and garnish with chopped nuts and serve.
Video
Notes
Shilpi’s Quick Tricks
- I have not used cashew but if you want you can use it.
- If you only have either watermelon seeds or muskmelon seeds then use either of the two.
- If you don't have white peppercorn you can also use 2 tbsp black peppercorn.
- If you don't have gulkand use rose petals.
Tried this recipe?Let us know how it was!