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This is a Text Recipe, not a Video. Due to commitments on home front and paucity of time it is becoming difficult to make videos of all known recipes. If I have to make a video only before I’m to share these recipes, it is likely to take considerable time. Meanwhile there is also an urge to share these recipes for the benefit of my viewers. These recipes are prepared, perfected and tasted at home. Hence they too carry the same commitment and conviction as in videos, while I share them with you. As and when these text recipes are converted into videos, the above photograph would be replaced with its video. Enjoy!!!
- Chilled Milk – 400ml
- Sweetened Condensed Milk – 75gms (50ml Cup)
- Melon Seeds – 1Tbsp
- Poppy Seeds – 1/2tsp
- Sugar – 1Tbsp
- Almonds – 12
- Cashew Nuts – 7 (Whole)
- Fennel Seeds – 1/4tsp
- Green Cardamoms – 2
- Black Pepper – 11
- Saffron – A Pinch
Take a mixie jar and add melon seeds, poppy seeds, sugar, almonds, cashew nuts, fennel seeds, green cardamoms, black pepper and saffron and make a fine powder. Take milk and sweetened condensed milk in a blender and add the prepared powder and blend well. Transfer the prepared Thandai into serving glasses and serve immediately. If serving later chill the prepared Thandai in refrigerator till use.
Points To Observe:
The fragrance of fennel seeds and green cardamom brings the freshness. Saffron adds a mild flavor to the drink.
If desired blanch almonds and peel the skins and grind into powder. Here I have not removed the skins of almonds.
Sweetened condensed milk gives a thick texture to the drink. If not wishing to add sweetened condensed milk, replace it with 100ml chilled milk and a teaspoon of sugar.
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