Web www.indianfoodforever.com

Bhang Thandai Recipe

• Take a pan and add 1/2 litre of water and sugar to it. Let it saok for 2 hours.
• Now in a separate bowl soak all the other dry ingredients in 2 cups of water for minimum 2 hours. After 2 hours grind these soaked ingredients into a fine paste.
• Mix remaining water to the paste and strain it using a strong muslin strainer to extract the liquid into a vessel until the residue becomes dry.
• Now to this strained mixture add milk and sugar syrup.
• Add the cardamom powder in the milk.
• Keep it for chilling in the fridge for 2 -3 hours before serving.
• Serve it cold with some chopped almonds.