Thandhai

Ingredients:

Preparation:

  1. Take a large pan; pour sugar, water as well as citric acid in it.
  2. Bring it to boil, Let the syrup boil for 3-4 minutes.
  3. Then remove from heat. Sugar syrup is ready.
  4. Soak saffron in water for 20 to 30 minutes.
  5. Soak almond for overnight or 8-10 hours.
  6. Peel off the outer layer or skin.
  7. Grind almond with the help of prepared sugar syrup (1/2 to 1 cup), it should be thick paste like curd.
  8. Grind melon seed and poppy seed separately with the help of sugar syrup.
  9. Dry grind fennel seed, black pepper and green cardamom together.
  10. Make very-very fine powder.

Method:

  1. Take a big mixing bowl, put all prepared ingredients and mix properly.
  2. Add saffron, rose water, kewada essence and sodium benzoate.
  3. Sodium benzoate takes a little more time to dissolve, stir properly.
  4. Store this thandhai in a glass bottle. Don’t fill the bottle fully, Keep some empty space.
  5. The bottle can be stored in the refrigerator for few months.

How to serve:

  1. This is to be served with mixing in the milk.
  2. Put crushed ice in the glass, for 200ml of milk take 10 to 15 ml of syrup and mix it well.
  3. Garnish with rose petal.
Thadhai

Thadhai

Ingredients of thandhai

Ingredients of thandhai

Thandhai syrup

Thandhai syrup

Thandhai

Thandhai

cool -cool thandhai is ready for serve.

CC BY-NC-SA 4.0 Thandhai by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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