Homemade Multi-Purpose Thandai Syrup
Ingredients
- 2 tablespoons melon seeds
- 2 tablespoons cashews
- 2 tablespoons pistachios
- 2 tablespoons almonds
- 2 tablespoons poppy seeds
- 2 tablespoons fennel seeds
- 10-12 whole black peppercorns
- 3 cardamom pods
- a few rose petals
- 1 cup water for soaking
- 1.5 cups sugar
- 2.5 cups water for syrup
- some saffron strands
Preparation
Soak all the masala ingredients in 1 cup of water for 2 hours.
Blend the soaked mixture into a thick paste to make Thandai Masala.
In a pan, combine 1.5 cups of sugar and 2.5 cups of water.
Add some saffron to the pan.
Once the sugar has dissolved, add the Thandai Masala paste.
Cook on medium heat for 20-25 minutes until the mixture thickens into a syrup.
Allow the syrup to cool down; it will thicken further.
Usage tips
Use the syrup to make Thandai milk.
Add it to rabdi to create Thandai rabdi and pour over shahi tukda.
Drizzle it over ice cream for added flavor.
Store the syrup in the refrigerator for up to 6 months.
