Thandai

Thandai is a Almond flavoured beverage which is very popular drink in North India. It is a refreshing Summer drink that cools down your body. This is made for Mahashivrathri and Holi. I came to know about this recipe through one of my favourite Hindi TV series. After that I searched for this recipe in many sites, made slight alterations and made it for Holi. My husband and I loved this toothsome drink. Happy Holi!!!

INGREDIENTS

Milk –  1 large glass

Rose essence  – 1/4 tsp

Saffron – 6 strands(optional)

Sugar – 2 tsp

Finely chopped mixed nuts – 2 tsp

To Grind

Almonds – 20

Cashews – 15

Pistachios – 15

Black peppercorns – 1/2 tsp

Melon seeds- 1/8 cup

Fennel seeds – 2 tsp

Cinnamon – 1 inch stick

Poppy Seeds – 2 tsp

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  • Boil milk and allow it to cool down.
  • Soak the almonds in water separately for 30 minutes. Later remove the skin and keep aside.
  • Soak cashews, pistachios, poppy seeds, black peppercorns, cinnamon stick, melon seeds and fennel seeds for 30 minutes.
  • Grind all the soaked ingredients into a fine paste with little water.
  • Mix saffron with little warm milk. I didnt add saffron but I recommend you to add.
  • Add 2 tbsp ground paste, sugar and mix it well with little milk.
  • Add remaining milk, rose essence and mix everything together.
  • Refrigerate the thandai.
  • Pour it into large glass and garnish it with finely chopped mixed nuts.
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Atta halwa / Wheat halwa

Atta halwa / Wheat halwa is one of the easiest halwa recipes that can be made with very few ingredients. I have seen my mom and grandmom making this during my childhood days. You can make this sweet in ten minutes if you are making it in less quantity.

INGREDIENTS

Wheat flour – 1/2 cup

Sugar – 1/2 cup

Water – 1 cup

Ghee – 1/4 cup

Cashews – few

Raisins – few

  • Add water in a vessel and boil.
  • Once they started to boil, add sugar. Stir continuously until they dissolve. Keep it aside.
  • In a pan, add ghee and roast cashews and raisins.
  • Once they turn golden brown in colour, add the wheat flour and roast well.
  • The wheat flour changes in colour and you can feel nice aroma.
  • At this stage, add the sugar syrup slowly.
  • Stir continuously and make sure there are no lumps.
  • The halwa thickens and the ghee will start oozing out.
  • Serve hot.

 

 

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