Mango thandai with simple ingredients and procedure. A yummy twist to the regular thandai, with the tropical fruit added for flavour in this thandai inspired drink.
I got to know this simple thandai recipe from my friend and love it a lot. I saw this idea of mango thandai in a restaurant menu in Insta feed and wanted to try this mango season. This year, I haven’t purchased much mangoes as I did not frequent Indian groceries like I used to. Only a couple of dozens may be. Banganapalli and Alphonso, one dozen in each.
So tried mango thandai when I had stock of mangoes. For such drinks and dishes with mango, I prefer Alphonso as it gives colour, flavour and for it’s sweetness as well.
I have cashew in this recipe instead of 1 tsp khus khus (poppy seeds). You can also use magz in place of it.
Mango thandai
Mango thandai with simple ingredients and procedure. A yummy twist to the regular thandai, with the tropical fruit added for flavour in this thandai inspired drink
- 1 Mango (large Alphonso)
- 7 almonds
- 3 cashews
- 5 black pepper
- 1/8 tsp cumin seeds
- 1/8 tsp fennel seeds
- 2 cardamoms (green)
- 3 tbsp sugar
- 1 cup milk (boiled & chilled)
- 1/4 cup water
- First soak almonds, cashews, pepper, cumin, fennel in enough water for an hour.
- Peel the almonds and grind it smoothly with the other ingredients we soaked. Use 1/4 cup water for grinding.
- Filter it through a metal strainer. Discard the remains.
- Blend the pulp of mango with sugar(scooped using a spoon form a sliced mango)
- Mix ground pulp with the previously ground item.
- Add boiled cooled milk and mix well. You can also run everything in a blender for a spin to mix.
- Enjoy cold.
- Instead of cashew, use a tsp of khus khus or magaz seeds.
- Do not skip straining the ground nuts/ spices.
- Avoid using black pepper more than mentioned.
- Adjust mango pulp according to the taste you want.
- It is best to consume as soon as you mix milk with mango.
Mango thandai method:
- First soak almonds, cashews, pepper, cumin, fennel in enough water for an hour.
- Peel the almonds
- Grind it smoothly with the other ingredients we soaked. Use 1/4 cup water for grinding.
- Filter it through a metal strainer. Discard the remains.
- Blend the pulp of mango with sugar(scooped using a spoon form a sliced mango)
- Mix ground pulp with the previously ground item. Add boiled cooled milk and mix well. You can also run everything in a blender for a spin to mix. Enjoy cold.
Serve immediately cold!
The post Mango thandai recipe, easy aam thandai appeared first on Raks Kitchen.
from Rak's Kitchen http://bit.ly/2EmYRh1
No comments:
Post a Comment