Drink

Light thandai

Name: Light thandai
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: 400 ml milk; 1 tsp fennel seeds; 4 piece black peppercorns; 6 piece almonds, soaked and peeled; 0.25 tsp cardamom powder; 1 tbsp sugar; 2 piece saffron strands

Milk warmed with fennel, pepper, a few almonds, cardamom and saffron, then cooled. Lighter than a festival thandai full of nut paste.

20 min

0 of 3 steps done

2 servings

Heat: Mild

Approximate nutrition

A rough guide per original serving, not a lab test.

Energy170 per serving
Protein6g per serving
Carbs20g per serving
Fibre1g per serving

Ingredients

Method

1.Pound fennel, pepper and almonds to a coarse paste.
2.Warm the milk with the paste, cardamom, saffron and sugar for 5 minutes on low. Do not let it boil over.
3.Strain, cool and chill. Stir before pouring.

Light thandai

Approximate nutrition

Ingredients

Method

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