| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
serving
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Ingredients
- 1 1/2 cups Sugar
- 1 liter Milk
- 1 tbsp Almonds
- 1 tbsp Watermelon Papaya seeds or
- 1 tbsp Poppy seeds /khuskhus
- 1/2 tbsp Saunf Aniseed /
- 1/2 tbsp Elaichi cardamom / powder
- 1/2 tsp Rose water
- 1 tsp Peppercorns
- 2 cups rose petals Fresh or dried
- 1/2 cup Vermicelli crushed
- 2 tbsp seeds Sabja / Falooda
- 2 drops Rose color
Ingredients
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Instructions
- Soak sugar in 2 cups of water and keep aside.
- Wash all the dry ingredients, except elaichi, sabja and vermicelli
- Soak them all in 2 cups of water and keep aside. Allow all soaked items to stand for at least two hours.
- Now grind all soaked ingredients to a very fine paste.
- When the paste is very fine, mix the remaining water.
- Place a strong muslin strainer over a large, deep vessel. Or tie a strong muslin cloth over the rim of the vessel to strain.
- Put the paste in this strainer and press it with your palm, and collect the liquid into the vessel.
- Add the remaining water, a little at a time, to make it more liquid.
- Pour back some of the extract and press once again.
- Repeat this process till the residue becomes dry and husk-like.
- Add milk, sugar, elaichi powder and rosewater to the extracted liquid.
- Boil the milk and add vermicelli and sabja seeds in it. Let the milk boil for 20-25mins
- Turn off the flame and allow the thandai to cool.
- Refrigerate it once it cools down to room temperature.
- Serve Chilled!
Recipe Notes
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