Easy Thandai Recipe | No Syrup No Powder | Easy and Tasty Thandai | Chef Sanjyot Keer
Celebrate Holi with 10% OFF sitewide Use code COLORFUL10 at checkout: https://www.yflhome.com Customize your BlendLab Pro 2.0 : https://yflhome.gotrackier.com/click?... Full written recipe - Thandai Prep time: 5 minutes (overnight soaking) Process time: 10-15 minutes Serves: 6-8 people Ingredients: ALMOND | Almonds 2 TBSP PISTACHIO | Pistachios 1.5 TBSP MELON SEEDS | Magaz 1 TBSP POPPY SEEDS | Khus Khus 1 TBSP FENNEL SEEDS | Fennel 1/2 TBSP BLACK PEPPERCORNS | Whole black pepper 1 TBSP GREEN CARDAMOM | GREEN CARDAMOM 4 NOS. DRY ROSE PETALS | Rose petals 1 TBSP SAFFRON | Kesar A PINCH WATER | Water AS REQUIRED ROCK SUGAR | Mishri 4 TBSP GINGER POWDER | Sonth powder 1/2 TSP NUTMEG | Jaiphal A PINCH (GRATED) CHILLED MILK | Cold milk 1 LITRE (ADDED GRADUALLY) RABDI | Rabdi 150 GRAMS FRESH CURD | Fresh curd 100 GRAMS Method: Add almonds, pistachio, melon, poppy & fennel seeds, black peppercorns, green cardamom, dry rose petals & saffron into a bowl & add water to submerge all the ingredients completely, cover & let them soak for 5-6 hours or overnight. Once soaked, add the mixture into a mixer jar along with the water, then add rock sugar, ginger powder, nutmeg & 300-350 ml of chilled milk, blend it into a fine mixture. Do not blend for a very long period of time, you need the mixture to remain cold. Place a sieve over a large stock pot, keep a muslin cloth over it & add the blended mixture. Stir & let the milk drain out through the cloth & sieve, then bring the corners together, twist & squeeze out all the remaining milk. The thandai concentrate will be collected in the stock pot. Collect & add the leftovers of the paste back into the mixer jar, add 300-350ml of more chilled milk & blend it again & repeat the straining process, this will help to extract all the flavors from the nuts, seeds & spices. Add this stage your basic thandai is ready, you can taste, adjust sweetness if required, chill & serve it but, this recipe also includes the addition of rabdi & fresh curd to enhance the texture & richness of the rabdi. In a bowl add the rabdi, fresh curd & remaining milk & whisk it well, then just using the sieve, add the mixture into the thandai, this will only take a few seconds & mix well. You delicious, rich & creamy thandai is ready, do not add ice to chill it, instead just place it in the fridge for sometime & then serve, you can also optionally garnish it with some saffron strands & slivers nuts. #YFL #SanjyotKeer #thandairecipe Follow Your Food Lab on: / yourfoodlab / yourfoodlab Follow my personal handles here: (Chef Sanjyot Keer) / sanjyotkeer / sanjyotkeerofficial https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 Soaking 1:35 Information about Thandai 2:01 Blending & Straining 2:33 How to customize your BlendLab Pro 2.0 5:28 Final Process 6:16 Final Tips 6:54 Plating7:39 Outro8:10
