Summer Special Thandai

Sauf & Elaichi is used extensively in Indian cooking.

Simply, chewing fennel seeds (Sauf) after a meal improves digestion & relieves bloating of stomach & stomach ache.

It is also considered a digestive & used as a mouth freshener & chewed by many as an after dinner ‘mint’.

Elaichi is used as a flavouring agent in many dishes, sweets & drinks to give it an exotic aroma & taste.

It is the third most expensive spice in the world & is considered as the Queen of Spices.

This Summer Special Drink is a true delight!

Here’s a recipe of ‘Sauf aur Elaichi ki Thandai’ from our expert chef Gautam Mehrishi from the show ‘Food Ka Mood‘. Catch it only on Zee Khana Khazana at 12:00 pm daily!

Ingredients – 2-3 tbsp Cardamom Seeds, 3 tbsp Fennel seeds, 2 cups Milk, 1 tsp Saffron strands, 2 tbsp Fennel & Cardamom powder, 1 cup Saffron soaked in Milk, 3 tbsp Sunflower seeds, 3 tbsp finely chopped Almonds, 3 tbsp finely chopped Cashew nuts, 2-3 tbsp finely chopped Pistachios, 20-25 Whole cloves, 1 ½ tbsp Raisins, 4 tbsp Sugar, Crushed Ice as required, Water as required.

For Garnish – Prepared concentrateblanched Almonds.

Method – Bring the Water, Cardamom & Fennel seeds to boil in a saucepan for 15-20 minutes. Meanwhile, take Milk in a different pan, put Saffron strands in it.

Add Fennel & Cardamom powder for flavour & move it, when Milk is slight hot add Saffron soaked in Milk, move it.

Now remove the Water, Fennel & Cardamon seeds from gas & to make concentrate add Sunflower seeds, finely chopped Almonds, Cashewnuts & Pistachios, also add Raisins, Cloves & Sugar in a blender & blend until the nuts & spices are reduced to a smooth texture. Empty it into a bowl.

Now add crushed Ice in the Milk to cool it after removing it from the flame, take a long glass & put crushed Ice in the glass as well.

Also add concentrate in the glass & pour the Saffron Milk from top.

Place concentrate on top of the Milk & garnish it with blenched Almonds.

Your ‘Sauf aur Elaichi Thandai’ is ready to serve!

zkk_blog_Apr30

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