Nariyal ki thandai


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You can serve coconut thandai in earthen glasses or in coconut shell.

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Nariyal ki thandai recipe - How to make Nariyal ki thandai

Cooking Time:    Total Time:    


4cups coconut thick milk;
4tbsp sugar powdered,
6 cashewnuts,
2tbsp saunf;
3 to 4 peppercorns;
2tsp khus-khus;
2tsp melon seeds,
½ tsp of elaichi powder;
¼ cup milk; a few strands kesar (saffron); 2tbsp dried rose petals,
crushed ice as required,
for garnishing-; few strands of saffron,
few fresh rose petals,
1/2tsp saunf

  1. Soak the almonds and cashewnuts, saunf, peppercorns and khus-khus in warm water for 2hours. peel the almonds and drain out all the water.
  2. Dissolve the saffron in a little warm milk. mix all the ingredients and grind to a fine paste using the remaining milk. keep aside. put it together and mix with coconut milk and sugar. mix with crushed ice. churn round in a mixture. serve cold and garnished with saffron, saunf and fresh rose petals

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This recipe was contributed by Foodie#429002 on 05 Nov 2008

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