Holi Special Recipes - Thandai Five
Thandai Recipes: Five
Ingredients:
1.75 oz. (¼ cup) almonds, blanched
1.75 oz. (¼ cup) pistachios, blanched
1.75 oz. (¼ cup) poppy seeds - soak in water for 1 hour
1.75 oz. (¼ cup) cashews, blanched
1.75 oz. (¼ cup) melon seeds, blanched
½ tsp. cinnamon powder
8-10 black pepper corns
20-25 rose petals
6 ¹/3 cups milk
1¾ cup sugar
Send Recipes¹/8 tsp. whole saffron
8-10 green cardamoms
Method:
Heat sugar and milk. Add saffron when sugar dissolves in milk. Turn off the flame. Combine almonds, pistachios, soaked poppy seeds, cashews, melon seeds, rose petals and a little milk to make a paste. Combine cinnamon, cardamom and pepper and grind to a powder. Add this powder to the paste. Mix the paste with a little milk, then add it all to the remaining milk. Serve cold.
Thandai Recipes: Six
Ingredients:
2 glasses of whole milk
1 cup water
1 tablespoon blanched almonds
1 tablespoon Pistachios
1 tablespoon Poppy Seeds
6 cashew nuts
Powdered cardamom, Cinnamon, Nutmeg- a pinch each
Honey as per taste
Method:
Bring the water to boil in a small sauce pan. Add the spices. Remove from heat and set aside to cool for 10 minutes.
Make a fine paste of all the nuts and poppy seeds along with the heated spices. Pour into a strainer lined with a damp cloth and set over a clean bowl. Squeeze all the milk out of the nuts by tightening the cloth by wringing it. You may use the nut pulp for thickening Indian curries or in baking.
Mix this paste with the other spices into the milk and stir well. Mix the honey and chill. Serve in glasses with crushed ice.
Thandai Recipes: Seven
Ingredients:
8 almonds
8 pistachios
1 tsp poppy seeds
1 tsp aniseed
5 gm black peppercorns, crushed
Send Recipes2 tsps dried melon, muskmelon seeds
3 cups milk, chilled
6 tsps sugar
2 cups water, chilled
Rose petals for garnish
Method:
Soak the almonds and pistachios in warm water till their skins peel off. Grind them into a paste with the rest of the spices. Add cold water to the paste and mix well. Strain through a damp muslin cloth. Add the milk and sugar. Chill. Serve garnished with rose petals.
Showing posts with label Thandai. Show all posts
Showing posts with label Thandai. Show all posts
Friday, March 21, 2008
Holi Special Recipes - Thandai
Holi Special Recipes - Thandai
On the colorful festival of Holi try out these refreshing Thandai Recipes and add more joy to Holi festivities. In case you also have devised a Thandai Recipe, please do share it with us. We promise to carry your recipe along with your name in this comprehensive web site on Holi Festival.
Thandai Recipes: One
Ingredients:
1 1/2 litres water
1 1/2 cups sugar
1 cup milk
1 tbsp. almonds
1 tbsp. kharbooj/tarbooj seeds skinned (commercially available)
(these are skinned dried seeds of watermelon and cantaloupes)
1/2 tbsp. khuskhus (poppy seeds)
1/2 tbsp. saunf (aniseed)
1/2 tsp. cardamom powder or 15 whole pods
1/2 tsp. rose water (optional)
Send Recipes1 tsp. peppercorns whole
1/4 cup dried or fresh rose petals (gulkand variety)
Method:
* Soak sugar in 1/2 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 all soaked items to stand for at least 2 hours.
* Grind all soaked ingredients to a very fine paste. (not sugar)
* 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.
* 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 a hour of two before serving.
* Making time: 45 minutes
* Makes: 8 glasses (approx.)
Shelf life: Refrigerated 35-40 hours
Thandai Recipes: Two
Ingredients:
15 almonds
2 tsp aniseed
2 tsp poppy seeds
8 cardamom pods
12 tsp sugar
2 tsp peppercorns
2 tsp cumin seeds
Send Recipes300ml water
400ml milk
4 tsp crushed ice
Method:
Grind all the spices, with the almonds separate. Blend together in a large bowl, and add water and milk. Strain through cheesecloth until liquid is smooth. Serve cold.
Serves 4-5
Thandai Recipes: Three
Ingredients:
250 gms sweetened condensed milk
1 1/2 litre milk
10 almonds, soaked in water and peeled
6 pepper corns
4 cardamoms, crushed
2 tsp fennel seeds (saunf)
1 tsp khus essence (poppy seeds)
Few ice cubes, crushed
Method:
Grind well the peeled almonds, cardamom and fennel seeds to a fine paste and mix with the rest of the ingredients. Strain the mixture well.
Take crushed ice cubes in a glass till half and fill the rest with the above mixture.
Serve garnished with rose petals.
Makes for 12 glasses
Preparation time: 5-10 minutes
Thandai Recipes: Four
Ingredients:
Milk, sugar, pistachios, almonds, walnuts etc., some charas or bhang.
Powder all dry ingredients and place in a coarse cloth. Heat milk and sugar slowly, holding the cloth with pistas etc. in the milk. Every now and again, squeeze excess liquid from the mass in the cloth. Once the milk has taken the bhang/charas and flavour from the nuts, chill and serve cold.
On the colorful festival of Holi try out these refreshing Thandai Recipes and add more joy to Holi festivities. In case you also have devised a Thandai Recipe, please do share it with us. We promise to carry your recipe along with your name in this comprehensive web site on Holi Festival.
Thandai Recipes: One
Ingredients:
1 1/2 litres water
1 1/2 cups sugar
1 cup milk
1 tbsp. almonds
1 tbsp. kharbooj/tarbooj seeds skinned (commercially available)
(these are skinned dried seeds of watermelon and cantaloupes)
1/2 tbsp. khuskhus (poppy seeds)
1/2 tbsp. saunf (aniseed)
1/2 tsp. cardamom powder or 15 whole pods
1/2 tsp. rose water (optional)
Send Recipes1 tsp. peppercorns whole
1/4 cup dried or fresh rose petals (gulkand variety)
Method:
* Soak sugar in 1/2 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 all soaked items to stand for at least 2 hours.
* Grind all soaked ingredients to a very fine paste. (not sugar)
* 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.
* 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 a hour of two before serving.
* Making time: 45 minutes
* Makes: 8 glasses (approx.)
Shelf life: Refrigerated 35-40 hours
Thandai Recipes: Two
Ingredients:
15 almonds
2 tsp aniseed
2 tsp poppy seeds
8 cardamom pods
12 tsp sugar
2 tsp peppercorns
2 tsp cumin seeds
Send Recipes300ml water
400ml milk
4 tsp crushed ice
Method:
Grind all the spices, with the almonds separate. Blend together in a large bowl, and add water and milk. Strain through cheesecloth until liquid is smooth. Serve cold.
Serves 4-5
Thandai Recipes: Three
Ingredients:
250 gms sweetened condensed milk
1 1/2 litre milk
10 almonds, soaked in water and peeled
6 pepper corns
4 cardamoms, crushed
2 tsp fennel seeds (saunf)
1 tsp khus essence (poppy seeds)
Few ice cubes, crushed
Method:
Grind well the peeled almonds, cardamom and fennel seeds to a fine paste and mix with the rest of the ingredients. Strain the mixture well.
Take crushed ice cubes in a glass till half and fill the rest with the above mixture.
Serve garnished with rose petals.
Makes for 12 glasses
Preparation time: 5-10 minutes
Thandai Recipes: Four
Ingredients:
Milk, sugar, pistachios, almonds, walnuts etc., some charas or bhang.
Powder all dry ingredients and place in a coarse cloth. Heat milk and sugar slowly, holding the cloth with pistas etc. in the milk. Every now and again, squeeze excess liquid from the mass in the cloth. Once the milk has taken the bhang/charas and flavour from the nuts, chill and serve cold.
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