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 Whole Almonds (Badam) , blanched and skin removed
1 teaspoon Whole Black Peppercorns
3 Cardamom (Elaichi) Pods/Seeds , powdered
1 tablespoon Bhang paste
Method:
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
