Fruity Kharbooja Thandai
Thandai with a twist - Muskmelon (peeled and pureed) added to thandai with vanilla ice-cream.
1cup of Vanilla icecream
1/2 cup white Muskmelon(peeled and pureed)
Tulsi leaves, Fennel seeds and a few strands of Saffron to garnish
To be ground into a fine powder 20 Almonds
1 tsp Khuskhus ( Poppy Seeds)
1tsp Saunf ( Fennel Seeds)
1/4 tsp Cardamom powder
1. Boil the milk and allow it to cool completely. Keep aside. 2. Add the grounded powder and mix well. Refrigerate the mixture for 3 to 4 hours.
3. Strain the mixture through a sieve,. 4. Add ice cubes , sugar, saffron, ice cream, muskmelon(peeled and pureed) and blend well.
5. Garnish with Tulsi leaves, saunf, a few strands of saffron and slices of muskmelon. 6. Serve chilled.
Can be made beforehand and keep in refrigerator.