Recipe Description

#PaanDrink #Thandai #ChefHarpal #FestiveRecipe

Paan Thandai
Ingredients                  Quantity
For Thandai Powder:
Black Peppercorn           1 tsp
Fennel Seeds                 1 tbsp
Poppy Seeds                  2 tbsp
Green Cardamom          4-5 no.
Chironji                           1 tbsp
Pumpkin seeds               2 tbsp + for garnish
Pistachio                         1 tbsp
Cashew nuts                   8-10 no.
Almonds                          8-10 no.
For Paan Thandai:
Milk                                  1 ltr.
Paan leaves                     4 no.+ for garnish
Gulkand                           1 tbsp
Sweet Paan masala        1 tbsp
Saffron Strands               a pinch
Sugar                              3 tbsp
Desiccated Coconut       1 tbsp + for ganish
Ice cubes                        as required
Tutti frutti                         for garnish
Dried red cherries           for garnish

Method:
For Thandai Powder:
Heat a pan, add black peppercorns, Fennel Seeds and Poppy Seeds, mix well and roast for 30 sec.
Add green cardamom and mix well.
Add Chironji, mix well and roast for 30 sec.
Add pumpkin seeds, pistachio, cashew nuts and almonds, mix well and roast for 1 min.
Switch off the flame, mix well and roast for another 1 min.
Cool it in room temperature and grind to a smooth powder.
Remove in bowl and keep it aside.
For Paan Thandai:
Heat milk in same pan and bring to boil.
Mean while break the pan leaves and put in the mixing jar, add cup of milk from the pan, Gulkand, paan masala to the mixer jar and grind to a fine puree.
Strain the puree in a bowl and keep it aside.
When milk is boiling, switch off the flame and add saffron and mix well and keep it aside to cool down.
Add 4 tbsp of thandai masala, sugar, desiccated coconut in the bowl and mix well.
Add ice and milk in the bowl and mix well.
Take serving glass and pour the prepared thandai, garnish with pan leaves, Tutti frutti, dried cherries, pumpkin seeds, desiccated coconut and thandai powder on top and serve chilled.