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
Time in minutes: 40 Servings: 4 Course: Snack Diet: Vegetarian
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.