Alle Belle or mannkio is a traditional Goan pancake stuffed with a moist coconut and palm jaggery filling. It is normally made by Catholic families on Pancake Tuesday.
Alle belle (pronounced as aa-ley beh-ley) is a delicious Goan tea-time snack. It is popularly made on Shrove Tuesday or Pancake Tuesday which is the last day before the beginning of Lent.
I still remember my Mom whipping up these pancakes for us. We would just wipe off the plate clean within minutes. So whenever I prepare alle belle, it is nothing but sheer nostalgia.
Soft, melt-in-the-mouth, thin crêpes stuffed with coconut and jaggery mixture make these pancakes truly moreish. I, for one, can never just stop at one. And I’m sure you would relate with me if you know what I mean 😀
Coconut and jaggery, flavored with cardamom or nutmeg is a classic pairing in Goan desserts. The jaggery used in this recipe is not the regular, light-colored cane jaggery. Special pyramid-shaped palm jaggery, also known as madachem godd by the locals in Goa is used to make the stuffing for these pancakes.
Goan palm jaggery has a deep, rich, almost chocolate-like flavor. It is also packed with vitamins and minerals, making this a much healthier alternative to refined sugar. But like everything else, one should consume this in moderation as well.
These pancakes are not as commercialized as the other popular Indian dishes, so chances are you may have never even heard of it if you are not a Goan. Though Bengali’s make a very similar thing called patishapta, prepared sans the eggs. I’ve even heard of something similar called eylanchi made in Kerala. I need to try my hands on these versions soon!
Sometimes you don’t need whole lotta ingredients to whip up a delicious treat. These pancakes are just that- simple and delicious! The outer covering is soft, smooth, and has an elastic texture filled with the most delicious moist stuffing. So why wait for Pancake Tuesday or Shrove Tuesday? Make these often and enjoy them as a snack or dessert!
- Why you will enjoy this recipe?
- Ingredients needed to make these pancakes
- How to make alle belle – Step by step process
- Storage
- Serving suggestions
- Recipe tips
- Variations
- Frequently asked questions (FAQs)
- You may also enjoy these Goan sweets
- Alle Belle Recipe {Goan Pancakes}
Why you will enjoy this recipe?
These Goan coconut pancakes;
☑ Are delicious and so moreish!
☑ Kid-friendly
☑ Can be prepared quickly by making the batter ahead of time.
☑ Can be customized by stuffing them with different filling mixtures.
Ingredients needed to make these pancakes
Technically, the batter for these Goan pancakes is a crêpe batter. Crêpes are a type of thin pancake made with the same ingredients as that of pancakes except for the use of raising agents i.e. baking powder and baking soda.
The recipe has two components;
- The crêpe batter: You will need all-purpose flour, salt, eggs, milk or water, and some vanilla extract.
- The stuffing: This consists of freshly grated coconut and Goan palm jaggery, flavored with ground cardamom.
How to make alle belle – Step by step process
Step 1: Prepare the pancake batter
In a medium mixing bowl, beat an egg. (Photos 1 and 2)
Add 1 & 1/2 cup milk or water, 1/2 teaspoon vanilla extract, mix until well combined. (Photos 3 to 6)
In a bowl, sift 1 cup of all-purpose flour. (Photos 7 to 9)
Add 1/4 teaspoon table salt, whisk well. (Photos 10 and 11)
Add liquid ingredients into the dry ingredients, in increments, whisking simultaneously, until you have a thin, free-flowing batter without any lumps. (Photos 12 to 15)
Pass the batter through a fine-mesh sieve to break down any tiny lumps. (Photos 16 and 17)
Batter consistency. (Photo 18)
Cover the bowl and let the batter rest for 20 minutes. The longer the better! You can refrigerate the batter overnight as well. (Photo 19)
Step 2: Prepare the coconut filling
While the batter is resting, work on the coconut filling.
In a medium-sized bowl, add 1 & 1/2 cups of freshly grated coconut, 3/4 cup of grated palm jaggery, 1/2 teaspoon green cardamom powder, and 1/8 teaspoon table salt. Mix well until all the ingredients are well-incorporated. (Photos 20 to 25)
Taste the filling, and add more jaggery or some sugar if you like it sweeter.
Step 3: Add food color to the batter (optional)
After 20 minutes, give the batter a good stir and check the consistency. It will thicken up slightly. If the batter is too thick, adjust with a tablespoon of milk or water at a time if needed.
Divide the batter into 4 bowls. I ended up with 2 cups of batter. (Photo 26)
Tint the batter using your desired food color. I used pink, purple, green and I left one portion as it is. (Photos 27)
Step 4: Cook the pancakes
Heat a 7-inch nonstick skillet over medium-low heat. Grease the pan with some oil or melted butter, wipe off excess. (Photo 28)
Pour about 1/4 cup batter, swirl the pan to spread the batter so that it covers the entire surface of the pan.
Reduce the heat to low, cook the crêpe for about 1 minute or until it looks dry on the top and edges begin to release from the pan. Cooking time will also depend on how thick the batter is. The thinner it is the faster it will cook. (Photos 29 to 31)
Slide the crêpe onto a plate. Bring up the heat back to medium-low.
If you cannot slide the crêpe easily, simply use an offset spatula to transfer it to a plate as shown below. (Photos 36 to39)
You could also flip the crepe by turning the pan upside-down onto a plate or on a tea towel in a single layer. Whatever is convenient for you!
While the pan is heating up, quickly work on stuffing the crepes. Place about 2 tablespoons of the filling as shown in the pic below, fold both sides, roll from one end until you reach the other end, similar to a spring roll. Transfer to a serving platter. (Photos 40 to 45)
Grease the pan, and follow the same procedure to make the remaining crêpes. Cook a crêpe and stuff it simultaneously. Serve immediately!
Storage
Alle belle is best enjoyed as soon as it is prepared. I doubt you will have any leftovers as this is quite a small batch.
If you have leftovers, refrigerate them in an airtight container within 2 hours for up to one day as it contains fresh coconut. I do not suggest freezing these.
To reheat, place the pancakes on a microwave-safe plate, cover with a damp paper towel, heat on high power in 30-40 second bursts, until heated through. The jaggery coconut mixture will ooze out some moisture from the pancakes on being heated. It doesn’t affect the taste, but it is a bit messy while eating.
I strongly suggest you consume these pancakes as soon as they are made!
Serving suggestions
Serve warm alle belle’s with a cup of rose tea! I also enjoy it with masala chai and/or hot cuppa coffee!
Recipe tips
Try and use Goan palm jaggery: For an authentic taste, use pyramid palm jaggery. This kind of jaggery has a deep, complex flavor and is not as sweet as cane jaggery.
Do not overbeat the batter: Overbeating the batter develops gluten and will yield a tough and dense pancake. You can always follow the next tip to get rid of any stubborn tiny lumps.
Strain the batter: For a really smooth, lump-free batter, pass it through a fine-mesh sieve.
Rest the batter for at least 20 minutes: This step helps the starch in the flour to absorb the liquid and bloom. Additionally, it also helps in relaxing the gluten strands. While it is not essential that you follow this step, doing so, will ensure that you end up with soft, melt-in-the-mouth crêpes.
Quantity of milk or water: If the batter is too thick to spread, add a tablespoon of liquid at a time. You can add up to 1.75 cups (about 435 ml) of milk or water for really thin, lacey crepes. If this is your first time making alle belle, I suggest you stick to the quantities mentioned. Once you get a hang of it, you can increase the liquid to make a thinner batter.
Cook on medium-low heat: If the pan is too hot, the batter will start setting without spreading to the edges of the pan. Cook on medium to medium-low heat always.
Cooking the crêpes: I did not need to flip the crêpe because they were pretty thin. If you do end up with a thick batter, you can flip and cook the other side for 30-45 seconds.
Variations
Healthier version: Swap the refined flour with whole wheat flour (atta) or oat flour.
Nutmeg: You could swap the cardamom with nutmeg in the coconut-jaggery mixture.
Coconut milk: You could also use coconut milk instead of milk.
Add nuts: You can also add some sliced almonds, pistachios, or other nuts in the filling for some crunch.
Can I substitute palm jaggery with regular jaggery?
If you have a hard time sourcing palm jaggery, feel free to use cane jaggery, adjust the quantities as per desired sweetness, there is no hard and fast rule of sticking with a specific quantity. You could also use jaggery powder, powdered sugar, or condensed milk instead of jaggery for a tasty variation.
Can I use frozen grated coconut?
Yes, of course, you can! Thaw the coconut and then prepare the stuffing.
What about desiccated coconut?
Alle belle tastes best prepared with fresh coconut. But, desiccated will work in a pinch as well.
You may also enjoy these Goan sweets
Bebinca
Doce
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Alle Belle Recipe {Goan Pancakes}
Ingredients1x2x3x
For the batter
- 1 cup all-purpose flour, 143 g
- 1/4 teaspoon table salt
- 1 large egg approx 65 grams
- 1 to 1 1/2 cups of milk or water
- 1/2 teaspoon vanilla extract
- Food color, as required, optional
For the filling
- 1 to 1 1/2 cup freshly grated coconut 160 grams
- 1 Goan palm jaggery pyramid grated, 3/4 cup, 100 grams
- 1/2 teaspoon cardamom powder or grated nutmeg
- 1/8 teaspoon table salt
Instructions
- In a medium mixing bowl, beat an egg.
- Add milk or water, vanilla extract, mix until well combined.
- In a bowl, sift all-purpose flour.
- Add salt, whisk well.
- Add liquid ingredients into the dry ingredients, in increments, whisking simultaneously, until you have a thin, free-flowing batter without any lumps.
- Pass the batter through a fine-mesh sieve to break down any tiny lumps.
- Cover the bowl and let the batter rest for 20 minutes. The longer the better! You can refrigerate the batter overnight as well.
- While the batter is resting, work on the coconut filling.
- In a medium-sized bowl, add freshly grated coconut, grated palm jaggery, green cardamom powder, and salt. Mix well until all the ingredients are well-incorporated.
- Taste the filling, and add more jaggery or some sugar if you like it sweeter.
- After 20 minutes, give the batter a good stir and check the consistency. It will thicken up slightly. If the batter is too thick, adjust with a tablespoon of milk or water at a time if needed.
- Divide the batter into 4 bowls. I ended up with 2 cups of batter.
- Tint the batter using your desired food color.
- Heat a 7-inch nonstick skillet over medium-low heat. Grease the pan with some oil or melted butter, wipe off excess.
- Pour about 1/4 cup batter, swirl the pan to spread the batter so that it covers the entire surface of the pan.
- Reduce the heat to low, cook the crêpe for about 1 minute or until it looks dry on the top and edges begin to release from the pan. Cooking time will also depend on how thick the batter is. The thinner it is the faster it will cook.
- Slide the crêpe onto a plate. Bring up the heat back to medium-low.
- If you cannot slide the crêpe easily, simply use an offset spatula to transfer it to a plate.
- You could also flip the crepe by turning the pan upside-down onto a plate or on a tea towel in a single layer. Whatever is convenient for you!
- While the pan is heating up, quickly work on stuffing the crepes. Place about 2 tablespoons of the filling as shown in the pic below, fold both sides, roll from one end until you reach the other end, similar to a spring roll. Transfer to a serving platter.
- Grease the pan, and follow the same procedure to make the remaining crêpes. Cook a crêpe and stuff it simultaneously.
Video
Notes
Alle Belle Recipe {Goan Pancakes}
Ingredients
For the batter
- 1 cup all-purpose flour, 143 g
- 1/4 teaspoon table salt
- 1 large egg approx 65 grams
- 1 to 1 1/2 cups of milk or water
- 1/2 teaspoon vanilla extract
- Food color, as required, optional
For the filling
- 1 to 1 1/2 cup freshly grated coconut 160 grams
- 1 Goan palm jaggery pyramid grated, 3/4 cup, 100 grams
- 1/2 teaspoon cardamom powder or grated nutmeg
- 1/8 teaspoon table salt
Instructions
- In a medium mixing bowl, beat an egg.
- Add milk or water, vanilla extract, mix until well combined.
- In a bowl, sift all-purpose flour.
- Add salt, whisk well.
- Add liquid ingredients into the dry ingredients, in increments, whisking simultaneously, until you have a thin, free-flowing batter without any lumps.
- Pass the batter through a fine-mesh sieve to break down any tiny lumps.
- Cover the bowl and let the batter rest for 20 minutes. The longer the better! You can refrigerate the batter overnight as well.
- While the batter is resting, work on the coconut filling.
- In a medium-sized bowl, add freshly grated coconut, grated palm jaggery, green cardamom powder, and salt. Mix well until all the ingredients are well-incorporated.
- Taste the filling, and add more jaggery or some sugar if you like it sweeter.
- After 20 minutes, give the batter a good stir and check the consistency. It will thicken up slightly. If the batter is too thick, adjust with a tablespoon of milk or water at a time if needed.
- Divide the batter into 4 bowls. I ended up with 2 cups of batter.
- Tint the batter using your desired food color.
- Heat a 7-inch nonstick skillet over medium-low heat. Grease the pan with some oil or melted butter, wipe off excess.
- Pour about 1/4 cup batter, swirl the pan to spread the batter so that it covers the entire surface of the pan.
- Reduce the heat to low, cook the crêpe for about 1 minute or until it looks dry on the top and edges begin to release from the pan. Cooking time will also depend on how thick the batter is. The thinner it is the faster it will cook.
- Slide the crêpe onto a plate. Bring up the heat back to medium-low.
- If you cannot slide the crêpe easily, simply use an offset spatula to transfer it to a plate.
- You could also flip the crepe by turning the pan upside-down onto a plate or on a tea towel in a single layer. Whatever is convenient for you!
- While the pan is heating up, quickly work on stuffing the crepes. Place about 2 tablespoons of the filling as shown in the pic below, fold both sides, roll from one end until you reach the other end, similar to a spring roll. Transfer to a serving platter.
- Grease the pan, and follow the same procedure to make the remaining crêpes. Cook a crêpe and stuff it simultaneously.
Video
Notes
Thandai is a popular and refreshing North Indian drink prepared during the festival of Holi and Mahashivratri! It is a dairy-based drink made by blending milk with a nutritious mix of nuts, seeds, and spices. Learn how to make this delicious thandai recipe with homemade thandai masala from scratch!
Holi is just a couple of days away! It is also known as the festival of colors, the festival of love, or the festival of spring! Holi signifies the victory of good over evil. It celebrates the arrival of spring and harvest season.
People all across India and the world celebrate Holi with vibrant colors and lots of sumptuous food! Holi celebration is incomplete without festive treats such as gujiya, malpua, dahi vadas, and especially Thandai! It is the quintessential Holi drink!
- What is thandai and what is it made of?
- Why you will love this kesar badam thandai recipe
- Ingredients needed
- How to make thandai at home – Step by step process
- Serving suggestions
- Storage suggestions
- Variations
- Tips to make the best thandai recipe
- Frequently asked questions (FAQs)
- You may also enjoy these refreshing summer beverages
- Thandai Recipe
What is thandai and what is it made of?
Thandai is derived from the word ‘thand’ or ‘thanda’ which translates to cold in Hindi. It is also known as sardai or shardai. The mix of ingredients that go into the making of this thandai drink is believed to have a cooling effect on the body, and ergo the name ‘thandai’! It is popular in the states of Uttar Pradesh and Rajasthan!
This aromatic beverage is creamy, soothing, and tastes slightly nutty and sweet, with a hint of spice from the black pepper.
Thandai masala can be made in two ways;
- By soaking the ingredients for a couple of hours and then grinding it to a smooth paste. Soaking is the more traditional approach.
- By blending all the ingredients to make a dry powder.
Today, I’m sharing the traditional method because I prefer it prepared this way. I think it makes for a more flavorful thandai drink. I will share a whole new post on thandai powder for another time since that comes in super handy to flavor various desserts!
Making thandai at home is not as complicated as you think. The traditional method just needs a little planning, since the nuts and spices need to be soaked for a while.
Sardai is not only delicious but is also an excellent drink to boost your energy whenever you feel worn out by the scorching summer heat! It will surely help you get rid of your tiredness instantly. Besides that, it also helps boost immunity and aid digestion, thanks to an array of spices and nuts used!
Why you will love this kesar badam thandai recipe
This thandai recipe;
☑ Is free from preservatives, artificial colors, and flavors
☑ Is very adaptable, you may skip if you don’t have certain nuts or spices
☑ Does not contain a lot of sugar
☑ Can be made ahead, in fact, it is best when made ahead
☑ Has many health benefits
☑ Is vegetarian and gluten-free
Ingredients needed
Homemade Thandai masala: This is a mix of almonds, cashew nuts, pistachios, melon seeds, poppy seeds, fennel seeds, green cardamom, nutmeg, black peppercorns, and dried rose petals.
Almonds and fennel seeds are the most important ingredient in this masala, so I wouldn’t recommend skipping them. You can play around with the rest of the ingredients to suit your palate.
Milk: I’ve used full-fat milk to make this thandai recipe.
Aromatics: I’ve added a little rose water and saffron-infused milk to enhance the flavor and color of the drink, though it tastes just as good without it.
How to make thandai at home – Step by step process
Step 1: Soak the nuts, seeds, spices, and dried rose petals
In a bowl, add 1/4 cup unsalted almonds and 2 tablespoons shelled and unsalted pistachios, soak in 1/2 cup of water for 4 to 6 hours or overnight. ( Photos 1 to 4 )
In a medium bowl, add 2 tablespoons of unsalted cashew nuts, 2 tablespoons of melon seeds, 1 tablespoon each of fennel seeds, and poppy seeds along with 1/2 tablespoon of black peppercorns, 1 teaspoon of green cardamom seeds, and 2 tablespoons of edible dried rose petals. ( Photos 5 to 11 )
Add about 3/4 cup of water, mix well, cover, and set aside for 4 to 6 hours or overnight. ( Photos 12 to 14 )
Step 2: Grind the soaked ingredients
This is what the nuts, seeds, and dried rose petals look like after soaking for 4 hours. ( Photo 15 )
Peel the almonds and pistachios and add them to a blender. ( Photo16 to 19 )
Transfer the remaining ingredients to a blender along with the water. Also, add 1/2 teaspoon of grated nutmeg and 1/3 cup of mishri dana (rock sugar). ( Photos 20 to 22 )
Blend to a smooth paste. Add more water if needed to achieve a smooth paste. ( Photos 23 and 24 )
Step 3: Boil milk
Boil 1 liter of milk in a pan over medium heat, stirring occasionally. ( Photos 25 and 26)
Add 2 tablespoons of hot milk to crushed saffron in a small bowl. Mix well and set aside. ( Photos 27 )
Switch off the heat and set aside the milk until it turns lukewarm. ( Photo28 )
Step 4: To make the thandai drink
Add the saffron-infused milk and thandai masala paste to the lukewarm milk, mix well. ( Photos 29 to 31 )
Taste and adjust with more sugar if needed.
Once the milk has cooled down completely, add 1 tablespoon of rose water (optional), mix well. Taste and adjust with another tablespoon of rose water if needed. Cover and refrigerate for a couple of hours or until chilled. ( Photos 32 and 33 )
I transferred it into a glass bowl since I used nonstick cookware. If using a steel pot or pan, you could refrigerate it as such. ( Photos 34 and 35 )
When you are ready to serve strain the thandai using a muslin cloth (the traditional way) or a fine-mesh sieve over a pitcher. ( Photo 36 )
Press on the solids with the back of a spoon to extract maximum flavor. ( Photos 37 and 38 )
Serving suggestions
Serve it over ice cubes or crushed ice in a glass or clay kullad. Chilled thandai is just so refreshing! Especially after playing Holi in the sweltering heat, this drink sure gives a lot of respite!
For a festive look, garnish with slivered almonds and/or pistachios, dried rose petals, and some saffron if you wish.
Serve it along with other Holi special snacks like mawa gujiya, dahi vada, etc.
Storage suggestions
The paste will keep well for up to 1 week in an airtight container. If you use milk to grind it, use it within 1 to 2 days.
The drink itself can be made and refrigerated up to 2 days in advance.
Variations
Listing a few variations to make individual servings. If you’d like to make a big batch, scale up the quantity of the flavoring ingredients.
Base recipe: Blend 3 to 4 tablespoons of thandai paste with 1 to 2 tablespoons of sugar (or sweetener of choice), and 200 ml of chilled milk (previously boiled and cooled). You may strain this or enjoy it as such! If the milk has already been sweetened with sugar while boiling, skip adding it here. Taste and add if needed.
Rose: Add 2 tablespoons of rose syrup or gulkand to the base recipe.
Strawberries: Add 1/2 cup diced strawberries or 1/4 cup of strawberry compote to the base recipe.
Mango: Add 1/4 cup of mango pulp or ripe mango pieces to the base recipe. Taste and adjust with more mango pulp if needed.
Paan: Add 1 betel leaf, 1 tablespoon of gulkand, with 1/2 teaspoon fennel seeds to the base.
Vanilla: Add about 1/2 teaspoon of pure vanilla extract to the base recipe. You could also flavor the milk with vanilla pods.
Thandai with alcohol: For an alcoholic version, you can consider spiking the drink with 1 to 2 oz (30 to 60 ml) of gin, white rum, or vodka.
Tips to make the best thandai recipe
Quality ingredients: Make sure the nuts and seeds are fresh and not from an old batch. They might impart a weird taste if the oils in the nuts turn rancid.
A richer version: Mix in some malai and rabdi for a decadent version, the way they serve it in Varanasi!
Full-fat milk: Use full-fat milk for best results though nonfat milk will also work in a pinch. But I highly suggest using whole milk. For a thicker and creamier thandai, you can substitute half of the milk with evaporated milk or half-and-half (equal parts heavy cream and milk).
Sweetness: I’ve not added a lot of sugar while blending, but that sweetness is perfectly fine for us. We do not prefer it very sweet. You could also use honey, maple syrup, date syrup, or any other sweetener of your choice.
Allow the thandai masala to steep in the milk: Once the prepared thandai masala paste is mixed with the milk, let it steep for 4 to 5 hours or overnight in the refrigerator in order to extract maximum flavor from the thandai masala. Strain before serving and enjoy!
Adjust the spice: Black pepper gives a kick that hits you in the back of the throat. Add as much as you can tolerate. This quantity here was good enough for us. If you are unsure about the heat, start off with maybe 8 to10 black peppercorns.
For an individual serving: Blend 3 to 4 tablespoons of thandai masala with 200 ml of chilled milk. Taste the sweetness and adjust as needed. Enjoy it as is or strain and serve.
How can I make a vegan version?
Use your favorite plant-based milk to make a vegan version. Almond milk or oat milk would be my preferred choices.
Can I make thandai without poppy seeds?
Yes, you can! If poppy seeds are not accessible where you live, simply leave them out.
Why is black pepper added to this recipe?
Black pepper is a good source of antioxidants, helps in boosting immunity, and also aids in digestion. Besides this, it provides many health benefits making it an important ingredient in an authentic thandai recipe.
The addition of black pepper enhances the cooling effect of the ingredients used to make thandai. If you’ve ever had this drink, I’m sure you would understand better.
When should we drink thandai?
Thandai is normally served during Holi and Shivratri. But that doesn’t mean you need to restrict yourself to enjoying this cooling beverage on just these days. This drink is perfect for the summers when you need to keep your body temperature cool. It will definitely refresh you!
Is thandai healthy?
Not really! Even though it has ingredients like healthy nuts and seeds, they are quite high in calories. Additionally, sugar is used to sweeten the drink.
Having said that, yes this homemade thandai recipe is way healthier than the readymade thandai masala powder or syrup/concentrate that contains a truckload of sugar and preservatives.
Like everything else, this must be consumed in moderation as well. I strongly believe that one should eat a healthy diet and exercise regularly to stay fit.
Is there a difference between thandai and bhang?
Bhang is a preparation made from the leaves and flowers of the female cannabis or marijuana plant. It is made by soaking the leaves and flowers in water and then ground to a paste. In essence, this paste is referred to as bhang. This is then added to thandai to make a spiked beverage. I do not advocate the consumption of bhang. However, if you wish to add it to the thandai I would suggest you read this article .
Thandai is a non-alcholic drink that even kids can enjoy. You would want to go a little easy on the black pepper though so as to not make it too spicy for the little ones.
You may also enjoy these refreshing summer beverages
Mango mojito mocktail
Strawberry limeade
Lemon iced tea
You can also follow me on Facebook , Pinterest, Instagram & Twitter
Thandai Recipe
Ingredients1x2x3x
For the thandai masala
- 1/4 cup raw almonds 40 grams
- 10 unsalted cashew nuts 20 grams
- 20 to 25 unsalted pistachios. shelled 20 grams
- 2 tablespoons melon seeds 25 grams
- 1 tablespoon fennel seeds 10 grams
- 1 tablespoon poppy seeds 12 grams
- 1/2 tablespoon black peppercorn, adjust as per desired heat
- 12-15 green cardamom seeds, about 1 teaspoon
- 2 tablespoons edible dried rose petals
- 1/2 teaspoon grated nutmeg
- 1/3 to 1/2 cup mishri dana (rock sugar), you may substitute with regular granulated sugar, adjust as per desired sweetness
For the thandai drink
- 1 cup of prepared thandai paste
- 1 liter full-fat/whole milk
- 1/4 teaspoon saffron strands, crushed
- 1 to 2 tablespoons of rose water
Instructions
- In a bowl, add almonds and pistachios, soak in 1/2 cup of water for 4 to 6 hours or overnight in the fridge.
- In a medium bowl, add cashew nuts, melon seeds, fennel seeds, poppy seeds, black peppercorns, cardamom, and edible dried rose petals.
- Add about 3/4 cup of water, mix well, cover, and set aside for 4 to 6 hours or overnight.
- Peel the almonds and pistachios and add them to a blender.
- Transfer the remaining ingredients to a blender along with the water used for soaking. Also, add grated nutmeg and sugar.
- Blend to a smooth paste. Add more water if needed to achieve a smooth paste.
- Boil milk in a saucepan over medium heat, stirring occasionally.
- Add 2 tablespoons of hot milk to crushed saffron in a small bowl. Mix well and set aside.
- Switch off the heat and set aside the milk until it turns lukewarm.
- Add the saffron-infused milk and thandai masala paste to the lukewarm milk, mix well.
- Taste and adjust with more sugar if needed.
- Once the milk has cooled down completely, add 1 tablespoon of rose water (optional), mix well. Taste and adjust with another tablespoon of rose water if needed. Cover and refrigerate for a couple of hours or until chilled.
- When you are ready to serve strain the thandai using a muslin cloth (the traditional way) or a fine-mesh sieve over a pitcher, pressing back against the solids to extract maximum flavor.
- Add some ice cubes or crushed ice to a serving glass, pour the thandai. Garnish with slivered nuts, dried rose petals, and saffron strands. Enjoy!
