Total Preparing Time: 40 mins, Serve: 4
Nutritional Info: Calories: 207, Fat: 13g, Protein: 8g, Carbs: 15g
Cuisine: Indian
Ingredients
- ¾ tablespoon white poppy seeds
- ¾ tablespoon melon seeds or pine nuts
- 15g almonds, whitened
- 15g pistachios
- ½ teaspoon ground cardamom
- 1 teaspoon fennel seeds
- 6 dark peppercorns
- 750ml entire milk
- 30g caster sugar
- ½ teaspoon saffron strands absorbed 2 tablespoons warm milk for 1 hr
- 1-2 teaspoon rosewater
- 1 teaspoon dried flower petals (discretionary)
Method
Step 1
Put the melon seeds or pine nuts, poppy seeds, almonds, pistachios, cardamom, fennel seeds, and peppercorns in a bowl. Pour over sufficient boiling water to lower everything, then, at that point, cover the bowl and leave it all night.
Step 2
Pour the milk into a medium dish and add the flavored nut blend alongside the soaking water. Over medium heat, heat it until it gets boiled, then simmer over low flame, uncovered, for 10 mins. Take the dish off the heat mix in the sugar and saffron strands alongside the absorbed milk.
Step 3
Pass on to cool until lukewarm, then, at that point, rush utilizing a blender until smooth. Strain the milk through a twofold layer of muslin into a container and add the rosewater to taste. Cool the thandai, then, at that point, fill little glasses and sprinkle over dried flower petals.
Last Step
The Rosewater Milk is ready now; you can serve it and enjoy it.