Narial Ki Thandai
Thandai is a traditional drink for holi festival.I gave this drink a twist by adding fresh coconut "s flavor. .I love this recipe because it has fusion of thandai and coconut milk.I my self created this recipe.Always serve this recipe on Holi.
Serves:
4
Preparation Time:
20minutes
Cooking Time:
10 minutes
Complexity:
Medium
Ingredients:
Almonds- blanched and peeled -1/4 cup
Fresh grated coconut- 1/4cup
soaked Melon Seeds( Magaz) - 1 tbsp
Soaked Poppy Seeds (Khus Khus) – 2 tbsp
Whole Fat Milk –200 ml.
Fennel Seeds (Saunf) –1tsp.
Peppercorns –8-10
Cardamom (Elaichi) – 4-6
dried rose petals-few ,
Sugar –10 tbsps or to taste
Coconut milk 1cup
Saffron Strands -Few
Some slivered pistachios ,rose petals , few saffron strands,rose petals for garnishing
crushed ice as required.
Directions:
:-Heat the milk and add sugar and saffron and stir it till sugar dissolves completely and remove from flame.
Allow the milk to cool to room temperature..
Grind almonds, melon seeds and Soaked poppy seeds to a smooth paste.
Grind the fennel seeds, pepper corns, rose petals , Fresh grated coconut and cardamom into fine paste and add both the paste to the boiled milk.
Mix well and refrigerate it for 1 hour to infuse into the milk.
Strain the mixture through a fine sieve and discard the solids.
Serve Chilled after garnishing with Silvered pistachios, rose petals , saffron strands and rose petals.
Use crushed ice as required.
Footnotes:
You can prepare it in advance.
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