Tasty Thursdays- Bhang Ki Thandai- Holi Special

Here is another Holi special shared by Rohit Tokhi, Executive Chef, Leela Ambience Convention Hotel. Bhang Ki Thandai is to Holi just like colours and water are attached to this festival.

So prepare, slurp and gulp.. enjoy..!!

INGREDIENTSQUANTITY
Milk, boiled1 Litre
Almond100 gm
Char magaj50 gm
Poppy seed50 gm
Sunflower seed50 gm
Rose petals5 gm
Fennel seed15 gm
Black peppercorn15 nos
Green cardamom15 nos
Nutmeg powder1/4th tsp
Sugar150 gm
Saffron1/2 gm
Rose water20 m
Bhang leaves2 1/2 tbsp

GARNISH

Saffron, soaked in hot milk

Pista, chopped

METHOD

  • Pick, wash and drain the bhang leaves.
  • Dry roast all fennel seed, black peppercorn, rose petals, saffron, poppy seed, sunflower seed and char magaj and keep aside.
  • Balanced and peel almond.
  • Now soaked all the ingredients in the milk for 1 hour and keep it in a freezer.
  • Now make a fine paste, stain, garnished and served in purvas.

 

 

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