Gulaab Thandai
March 25, 2019
: 3
: 15 min
: 30 min
: 45 min
: Easy
This summer coolant drink blended with edible rose petals along with additional ingredients to enhance the taste and texture to the drink.
Ingredients
- Ingredients:
- Milk - 2 cups
- Rose Syrup- 2 thsp
- Rose petals- 2 Tsp
- Granulated Sugar - 1/2 cup
- Saffron- 1 tsp
- Nutmeg powder- 1/4 tsp
- Thandai Masala:
- Almonds- 1/4 cup
- Pistachios - 1/4 cup
- Cashewnuts - 1/4 cup
- Melon Seeds - 2 tsp
- Poppy seeds- 2 tsp
- Edible rose petals - 2tsp
- Black pepper - 1 tsp
- Fennel seeds- 1 tsp
- ( Soak the thandai Masala in water for 4 hours grind to smooth paste )
Directions
- Step 1 Procedure:
- Step 2 Take a pan add milk to allow it to boil for 5 minutes in medium flame.
- Step 3 Next add saffron to the milk allow it to boil by stirring at regular intervals with the spatula.
- Step 4 Next, add the thandai masala mixture to the milk mix well keep stirring at regular intervals.
- Step 5 After to 5 minutes add nutmeg powder mix well after few minutes then add rose syrup to the thandai mixture.
- Step 6 Boil the mixture for 3 minutes then add granulated Sugar allow to boil until the sugar is dissolved.
- Step 7 Finally remove from flame allow the gulaab thandai to cool then strain the thandai.
- Step 8 Cool the thandai for 30 minutes then refrigerate it for 3 hours.
- Step 9 Gulaab Thandai is ready for serving garnish with edible rose petals