Chill yourself this holi with masterchef sanjeev kapoor’s thandai

Traditionally associated with festivals like Mahashivratri and Holi thandai is a chilled almond-flavoured beverage and is terrific for when the tempratures soar. Its tasty and cools you down! – See more at: http://www.sanjeevkapoor.com/recipe/Thandai-KhaanaKhazana.html#sthash.uCqdEqSg.dpuf

Ingredients

Full cream milk

1 1/2 litres
Almonds blanched and peeled

25
Cashewnuts soaked

20
Pistachios blanched and peeled

30
Melon seeds (magaz) soaked

3 tablespoons
Poppy seeds (khuskhus/posto) soaked

3 tablespoons
Saffron (kesar)

a few strands
Sugar

1 1/2 cups
Green cardamoms

8-10
Rose petals

20-25
Cinnamon

1 inch stick
Black peppercorns8-10

Method

Step 1

Grind together almonds, cashewnuts, pistachios, melon seeds and poppy seeds with a little milk to a fine paste. Bring milk to a boil in a pan. Add saffron and mix.

Step 2

When the milk begins to boil add sugar and simmer till the sugar melts. Grind green cardamoms, dried rose petals, cinnamon and black peppercorns to a fine powder.

Step 3

Add the paste to the milk and mix well. Simmer for three to four minutes. Add the powdered masala to the milk and mix well. Chill the milk and serve.

– See more at: http://www.sanjeevkapoor.com/recipe/Thandai-KhaanaKhazana.html#sthash.uCqdEqSg.dpuf

Chill yourself this holi with masterchef sanjeev kapoor’s thandai added by Indian newspaper Sydney on March 5, 2015
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