7 HOLI with Classic Homemade Thandai Prepared by Ms. Rexona Begum • 2 tbsp pistachios • ¼ cup blanched almond/badam • ½ tbsp pepper • 8 pods cardamom • 3 tbsp dried rose petals • 2 tbsp fennel • ¼ cup cashew • 2 tbsp poppy seeds • ¼ cup melon seeds • ¼ tsp saffron • 1½ cup water (for soaking) • some sugar • some ice cubes • some milk INGREDIENTS: METHOD: • In a large bowl take ¼ cup of blanched almonds, ¼ cup of cashew, 2 tbsp of pistachios, ½ tbsp of pepper and ¼ cup of melon seeds. • Add 2 tbsp of poppy seeds, 8 pods of cardamom, 2 tbsp of fennel, 3 tbsp of rose petals and ¼ tsp saffron. • Add 1½ cup water and soak the dry fruits for at least 6 hours. After soaking for 6 hours, transfer to the mixer grinder along with the water and blend it into a very smooth paste. The thandai masala paste is ready. • In a blender take 3 tbsp of prepared thandai masala paste and 2 tbsp of sugar to prepare classic homemade thandai. • Add 1 cup of chilled milk and blend again. Transfer the thandai into the tall glass along with some ice cubes and garnish with more dry fruits and some dried rose petals. • Enjoy Classic Homemade Thandai! Ms. Rexona Begum Bronze Director F R OM T H E K I T C H E N O F
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