Holi is incomplete without Thandai and since I love Rose, I tried making
Gulabi Thandai. The beauty of homemade Thadai is that you can control the spices the way you want it. So since I don’t like the pepper too much , the recipe has been controlled on that front. Again I feel fennel plays a very important role in this recipe to give it a nice kick so please don’t avoid it and its combination with pepper works very well for the authentic flavour.
For nuts you can add Pistachios too or can just keep it simple with almonds if you want to avoid cashew. But for rose flavour, petals and both rose water work well so make sure you don’t them.
Ok, so lets go to the recipe now.
Gulabi Thadai
Ingredients
- 2 tbsp Almonds
- 2 tbsp Cashew
- 1 tsp Cardamon Powder
- 1 tsp Fennel Seeds
- 1 tsp Melon Seeds
- 1 tsp Poppy Seeds
- 1/2 tsp Pepper Corns
- 2 tbsp Dry Rose Petals
- 2 drops Rose Water
- 1 tsp Brown Sugar
- 2 cups Chilled Milk
- 1/4 tsp Turmeric (optional)
Instructions
Dry roast rose petals and keep aside.
Next roast almonds, cashew, poppy seeds, melon seeds, pepper corns, fennel seeds on a slow flame for 2-3 mins.
Cool this and add a drop of rose water and add in grinder along with cardamon and rose leaves and make a powder of the mixture.
You can store this mixture in air tight container and keep for one month in refrigerator.
For making thandai take 1/4 cup of milk and if you want yellow color add a pinch of turmeric (or kesar) and add 1 tbsp of mixture made with sugar to taste and let it mix well.
Now add this along with chilled milk in a blender and mix well, serve chilled with some rose petals and nuts garnish.