Tuesday, May 29, 2007

Badam ki Thandai

Beat The Heat Series


Almonds (Badam)- 50 gm
Pista – 20 gm
White pepper – 2 gm
Cardamom (Ilaaichi) - 5
Dried rose petals - 10
Rose water – 2 tablespoons
Sugar – 700 gm
Sodium benzoate- one pinch


1. Grind almonds, pista, white pepper, cardamom and rose petals in a mixer to make dry powder.

2. Take 700 ml of water & 700 gm of sugar in a pan. Add grounded powder into it and heat till one fourth water evaporates.

3. Filter the liquid 2-3 times.

4. Dissolve saffron in rose water.

5. Add saffron mixed rose water and sodium benzoate in already prepared filtered liquid. Churn it in mixer for 1-2 minutes.

6. Now the Badam Thandai is ready. It can be stored in fridge for 1 year. Whenever required, add it in appropriate quantity in a glass of milk or plain water and Serve it (There is no need to add sugar).

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