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06 March 2013,21:11 by
J.Sujatha

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THANDAI

Serves :
6

Preparation Time :
1 hour 15 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Bring the water to boil in a small saucepan. Add the fennel seeds, cardamom and cloves, cover, and remove from the heat. Set aside for 10 minutes.
  • Place the raisins, almonds, pistachios and melon seeds, sunflower seeds, or pine nuts in a bowl and add fennel tea. Cover and set aside for at least one hour.
  • Transfer it to a blender, cover, and blend until the nuts and spices are reduced to a smooth texture. Pour into a strainer and set over a bowl.
  • When some of liquid had drained through the sieve, gather the corners and squeeze tightly to extract the maximum liquid.
  • Heat 2 tablespoons of milk and add saffron. Combine the nut milk, saffron milk and remaining milk in a large jug and chill well.
  • Serve over a crushed ice. 

INGREDIENTS

  • 500 ml water
  • 2 tablespoons fennel seeds
  • ½ teaspoon cardamom
  • 4 whole cloves
  • 100 grams raisins
  • 100 grams blanched and chopped almonds
  • 50 grams chopped pistachio
  • 50 grams melon seeds, sunflower seeds or pine nuts
  • 1 litre Milk
  • ¼ teaspoon saffron threads 

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