Preparation time
- Total: Approximately 40 minutes
- Preparation: 10 minutes
- Cooking: 30 minutes
Ingredients
- 1 liter Milk - full fat
- 1 Saffron strands - few
- 3/4 cup Sugar
- 2 tablespoons Poppy seeds
- 1 tablespoon Fennel seeds (Saunf)
- 1/4 cup Badam (Almond) - blanched and skin removed
- 1 teaspoon Whole Black Peppercorns
- 3 Cardamom (Elaichi) Pods/Seeds - powdered
- 1 tablespoon Bhang paste
Instructions
- To begin making the Bhang Thandai Recipe, first get all the ingredients ready
- Blanch the almonds, peel the skin and keep aside
- Use a mixer grinder and powder all the ingredients listed under bhang thandai masala - poppy seeds, fennel seeds, blanched almonds, Whole black peppercorns, cardamom seeds and bhang paste in a mixie into a smooth powder or paste
- In a saucepan, bring the milk and saffron to a brisk boil
- Once the milk comes to a boil, stir in the bhang thandai masala, sugar and stir
- Stir well or use a electric hand blender to whisk the thandai well
- Turn off the heat and allow the thandai to cool
- Once cooled refrigerate the Bhang Thandai for at least 5 to 6 hours
- You can also add ice to cool it faster
- Serve Bhang Thandai during Holi along with some snacks like Baked Maddur Vada and Makki Paneer Pakora
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Indian
- Snack
- Vegetarian