Fresh Narial doodh ki Thandai

Name: How to cook Fresh Narial doodh ki Thandai - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Suman Prakash

Fresh Narial doodh ki Thandai

#colourwhite Thandai is commonly consumed during the Holi Festival in India. Although one could prepare and drink this anytime, but i gave it a twist by adding fresh coconut and coconut milk in place of milk to thandai to give it milky coconut flavour.Fresh Narial doodh ki Thandai #colourwhite is here

Ingredient

Food ration :

4 servings

Cooking time :

5 minutes

1/4 cup

Almonds- blanched and peeled

1/4 cup

Fresh grated coconut-

1 tbsp

soaked Melon Seeds(Magaz) -

2 tbsp

Soaked Poppy Seeds (Khus Khus) –

100 ml

water –

8-10

white Peppercorns

1tsp

Fennel Seeds (Saunf)

4-6

Cardamom (Elaichi) –

4tbsps or to taste

sugar

4 cups

Coconut thick milk

As required

Some slivered pistachios,rose petals, few saffron strands,rose petals for garnishing

As required

crushed ice

Cooking instructions

* Step 1

Heat the water and add sugar and stir it till sugar dissolves completely and remove from flame.Allow the water to cool to room temperature.

* Step 2

Grind almonds, melon seeds and Soaked poppy seeds to a smooth paste.

* Step 3

Grind the fennel seeds,white pepper corns,, Fresh grated coconut and cardamom into fine paste and add both the paste to the boiled water.

* Step 4

Mix well and refrigerate it for 1 hour to infuse into the water. Strain the mixture through a fine sieve and discard the solids.

* Step 5

Add,coconut milk, and Mix well. Serve Chilled after garnishing with Silvered pistachios, rose petals, saffron strands and rose petals. Use crushed ice as required.