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Kesariya badam thandai By Richa jain

Richa jain
Thandai is a traditional drink of Punjab. A fresh, spicy cold drink with almonds and spices. Thandai is a very tasty, refreshing and energizing drink during summers.

Serves6 Servings

Cooking Time20mi

Meal TypeDESSERT

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INGREDIENTS

  • 1 teaspoon poppy seeds
  • 8 green cardamom seeds
  • 1 tsp green thick fennel
  • 12 saffron leaves
  • 20 almonds
  • 20 cashew nuts
  • 1 teaspoon black pepper
  • 5tbsp/to taste sugar
  • 3 glasses full cream milk (boiled and cooled)
  • for decoration-----
  • as needed Pistachio shavings
  • 1 tsp cardamom powder
  • 1/2 tsp saffron

PREPARATION

  1. 1

    Poppy seeds, fennel, green cardamom, almonds, cashews, Put black pepper, saffron, sugar according to taste in a blender jar and make a fine powder.

  2. 2

    Soak saffron in a little warm milk.

  3. 3

    Mix 5 spoons of Thandai powder (according to taste), saffron in milk and run the blender. Keep the cold in the fridge.

  4. 4

    Take out the thandai from the freezer and sieve this mixture. Add 1 teaspoon rose essence, 5 drops kewra essence in Thandai. Everyday, the aroma of kewra essence will make you smell like thandai. The flavor of this thandai is really tasty. Garnish the thandai with saffron, pistachio slivers. "Thandi Punjabi Kesariya Thandai" is ready".