Thandai
Ingredients(makes 8 glasses): 1 cup: Milk 1½ cups: Sugar 1/4 cup: Dried or fresh Rose petals (gulkand variety) 1½ litres: Water 1 tbsp: Almonds 1 tbsp: Kharbooj/Tarbooj seeds skinned (commercially available) (these are skinned dried seeds of watermelon and cantaloupes) 1 tsp: Peppercorns (whole) ½ tbsp: Khuskhus (poppy seeds) ½ tbsp: Saunf (aniseed) ½ tsp: Cardamom powder or 15 whole pods ½ tsp: Rose Water (optional) Method:
- Soak sugar in ½ litre of the water used. Keep aside.
- Wash clean all other dry ingredients, except cardamom if using powder.
- Soak in 2 cups of remaining water. Keep aside.
- Allow each soaked item to stand for at least 2 hours.
- Grind all soaked ingredient (not sugar) to a very fine paste.
- Use a stone grinder (manual or electric) if possible.
- When the paste is very fine, mix remaining water.
- Place a strong muslin strainer over a large deep vessel. Or tie a strong muslin cloth over rim of vessel and use to strain.
- Press through muslin with back of palms, extracting the liquid into vessel.
- Add remaining water, a little at a time to extract more.
- Pour - back some of the extract and press, repress.
- Repeat this process till the residue becomes dry and husk-like.
- Add milk, sugar and rosewater to the extracted liquid.
- If using cardamom powder mix it in with the milk.
- Mix well. Chill for an hour or two before serving.
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