Thandai

Jay Annapurna Maa friends! Here is one recipe for you to chill in this hot summer.

Image: Swathi's Recipes

Ingredients 

1 litre milk, 

7 to 8 tbsp grated or minced jaggary. (You can use sugar but it will increase calories) or as per your taste

Gulkand 3 to 4 tbsn - as per your taste. 

10 to 12 black pepper and 18 to 20 white pepper.

10 to 12 Saffron strands - soaked in Luke warm water (water quantity 4 to 5 ml only). Soaking gives nice colour.

¼ cup almonds,

2 tbsp poppy seeds (khaskhas), 

2 tbsp aniseeds (saunf), 

½ tsp cardamom (elaichi) powder, 

Method

Boil the milk, keep it aside and allow it to cool completely. 

Roast poppy seeds, aniseeds, black and white pepper for 3 to 5 minutes.

Grind all these roasted items with almonds to a fine powder.

Then add Cardamom powder and mix it well.

Now add jaggary, gulkand to 1 glass of milk which is cooled down after boiling and mix it well using electric blender and add that powder to this mixture and again blend it.

Add this mixture to remaining milk and mix it well.

Using steel sieve filter it and your thundai is ready.

You can serve this thandai as it is or can keep it in fridge and after chilling can serve in a glass or kulhad.

Health aspects:

Thundai is rich in calcium, potassium, Phosphorus, folic acid, Vitamin C and also having high calories as well as high fat and cholesterol.

To reduce fat and cholesterol in thundai: Boil the milk on slow flame and let milk cream (Malaai) to saturate on top while cooling. Then remove all milk cream and then use the remaining milk. Such milk is thin but having less fats and cholesterol content. Also for health benefit we must drink such milk only.

Thanks for trying this instant recipe of thundai. You can prepare the thundai powder in advance and store it for some days. This is cooling drink you can drink in summer.