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Kesariya Thandai
By : Anjana Chaturvedi
Category : Festive series, Milk
Servings : 4
Time Taken : 30-45 mins
Rating :
  1. Soak almonds, pista and poppy seeds in a bowl with 1/2 a cup of water for 2 hours.
  2. Soak black peppers, fennel seeds and cardamom in seperate bowl. for 2-3 hours
  3. Boil the milk,add sugar and saffron and let it cool down completly then chill it.
  4. Grind black peppers, fennel and cardamom in the mixer (make a fine paste) using 1 cup of water.
  5. Then add 1 cup of milk and strain through a muslin cloth or with a fine strainer through away the residue and keep the stained juice.
  6. Now grind the almond, pista, poppy seeds and gul kand in the mixer using 1 cup of milk and keep aside.
  7. Take chilled milk in a big bowl, add both the juices (almond paste and pepper, fennel juice) and cream.
  8. Mix well, add ice cubes and serve chilled.

Note: If you want to reduce the amount of nuts then substitute them with melon seeds and add a few nuts only.

Recipe courtesy: Maayeka

1.5 litre - fresh milk (full cream)
30 - almonds
20 - pista
2 tbsp - fennel seeds
2 tbsp - whole black pepper
2 tbsp - green cardamom whole
2 tsp - poppy seeds (optional)
2 tbsp - gulkand (rose petal preserve) (optional)
A few strands - saffron (soaked in milk)
1 cup - sugar (or according to taste)
1 tin - milk cream (optional)
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