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MY HOLI AFFAIR with ROSE THANDAI
Course drink
Cuisine north indian
Prep Time
10 minutes

Cook Time
45 minutes
Servings
serving
Ingredients
Course drink
Cuisine north indian
Prep Time 10 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
Instructions
  1. Soak sugar in 2 cups of water and keep aside.
  2. Wash all the dry ingredients, except elaichi, sabja and vermicelli
  3. Soak them all in 2 cups of water and keep aside. Allow all soaked items to stand for at least two hours.
  4. Now grind all soaked ingredients to a very fine paste.
  5. When the paste is very fine, mix the remaining water.
  6. Place a strong muslin strainer over a large, deep vessel. Or tie a strong muslin cloth over the rim of the vessel to strain.
  7. Put the paste in this strainer and press it with your palm, and collect the liquid into the vessel.
  8. Add the remaining water, a little at a time, to make it more liquid.
  9. Pour back some of the extract and press once again.
  10. Repeat this process till the residue becomes dry and husk-like.
  11. Add milk, sugar, elaichi powder and rosewater to the extracted liquid.
  12. Boil the milk and add vermicelli and sabja seeds in it. Let the milk boil for 20-25mins
  13. Turn off the flame and allow the thandai to cool.
  14. Refrigerate it once it cools down to room temperature.
  15. Serve Chilled!
Recipe Notes

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