Thandai is a milk mixture made on Holi day by North Indians. You get thandai syrup in the stores but here I used freshly made powder.
Prep Time: 45 mins
Cook Time: 15 mins
Ingredients
100 gms Maida
1/4 tsp Baking powder
A pinch of salt
50 gms Powdered sugar
50 gms Butter
4 tbsps Thandai masala*
2 tsps kewra essence** or 2 tbsps Rose water
1 tbsp Milk with saffron soaked
3 tbsps gulkhand or rose petals***
Instructions
In a bowl, whisk together maida, salt and baking powder.
Soak saffron in a tbsp of warm milk, keep this aside
In a mixing bowl beat the butter and sugar together till it becomes light and airy
Add the gulkhand, kewra essence and the milk and mix well
Now add the thandai powder, maida mixture and with your hands form a pliable dough
Roll this into a log, flatten it slightly (to get squarish slices), cover with cling foil and refrigerate for an hour (after an hour it was still not very stiff so i froze it for 10 mins)
Cut it gently into 1/2" squares and line them in a greased baking tray
Bake them in a 160 degrees preheated oven for around 20-25 mins till you see the sides slightly brown.
Lower the temperature and keep it more for around 5-10 mins
Notes
*Thandai masala :
Almonds - 1/2 cup
Cashew nuts - 1/4 cup
Pistachios - 1/4 cup
melon seeds - 2 tbsp
Peppercorns - 1 tbsp
cardamom - 6-7
Poppy seeds - 1 tbsp
Fennel seeds - 3/4 tbsp
Sugar - 2 tbsps
Dried rose petals - 6
Dry roast the above except sugar and petals lightly in a pan and make a fine powder out of this, add sugar and mix
** I feel Kewra essence did the trick of a superb aroma, rose water may not be the same
*** If you dont have gulkhand , you can add rose petals but again gulkhand is more aromatic
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