LILAGAR THANDAI

Thandai is known to almost every region of India. Specially at the time of Holi (festival of colours), Thandai is mandatory😊.
In current scenario of “READY MADE”, ” INSTANT”, “READY TO EAT”.. everything is available in market, so is Thandai, which is available in both forms- powder & syrup. But as I have said before & believe it in Home made..so made it at home.

Ingredients:
25 gms. Almonds
100 gms. Poppy seeds
150 gms. Fennel seeds (saunf)
20 gms. Melon seeds
10 gms. Black pepper
5 gms. Dry ginger powder ( soonth powder)
150gms. Gulkand
200 ml. Cream
2 lts Milk
Sugar if needed

Method:
1. Soak poppy seeds & almonds in water for one hour, then grind them into fine paste.
2. Roughly grind fennal seeds, melon seeds& black pepper.
3. Now add this ground ingredients into milk along with gulkand, dry ginger powder & prepared paste.
4. Refrigerate it for 1-2 hours minimum, so all flavours are infused in milk properly.
5. At the time of serving add cream & blend little with the hand blender. If needed add sugar & strain it.
6. Garnish with almond silvers.

Notes:
1. For instant use, make powder of all dry ingredients in advance & store.
At the time of serving, add this Thandai powder, cream & gulkand in milk, blend & serve.
2. If you wish, add rose syrup & rose petals.