Refreshing Healthy Sugar-Free Kokum SherbatVeg
Celebrate Holi with this refreshing homemade Thandai! This delicious recipe uses a blend of almonds, pistachios, melon seeds, poppy seeds, lychees, salt, black peppercorns, nutmeg, and fragrant gulkand. After soaking the ingredients, they are ground into a fine paste and simmered with sugar and saffron to create a rich, aromatic syrup. Simply mix this concentrate with chilled milk, garnish with rose petals and nuts, and serve ice-cold for the perfect festive beverage.
Ingredients
Soaking Ingredients:
4 tbsp Almonds
3 tbsp Pistachio
2 tbsp Melon Seeds
2 tbsp Poppy Seeds
1 tbsp Salt
1 tbsp Black Peppercorns
Lychee 8 piece
Blending Ingredients:
1 tsp Salt
1 tsp Nutmeg
2 tbsp Gulkand (Rose Petal Preserve)
Cooking Ingredients:
2 cups Sugar
few Saffron Powder
2 cups Water
Instructions
1
Combine almonds, pista, maggas, kuskas, lychee, salt, and kali mirch in a bowl with water. Let them soak for 7 to 8 hours.
2
Drain the soaked ingredients and add them into a mixer grinder. Add additional salt, nutmeg powder, and gulkand. Blend everything together until it forms a fine, smooth paste.
3
In a pan, mix sugar, saffron strands, and water. Stir and cook until the sugar is completely dissolved. Add the prepared nut paste to the mixture and cook for 20 to 25 minutes, or until the syrup reaches the desired consistency.
4
Once cooked, allow the syrup to cool down completely.
5
To serve, take a glass of chilled milk, add the prepared Thandai syrup to taste, and mix well. Add ice, and garnish with rose petals and crushed nuts before serving.
Nutrition Facts
2 servings per recipe
