Low calorie thandai recipe

Makes 8 glasses

Preparation time: 45 minutes

• 1 cup low-fat milk
• 1 1/2 liter water
• 1 1/2 cups sugar substitute
• 1 tbsp. almonds (badam)
• 1 tbsp. melon seeds (kalonji)
• 2  tsp. poppy seeds (khus-khus)
• 1 tsp. whole peppercorns (sabut kali-mirch)
• 2 tsp. aniseed (saunf)
• 1/2 tsp. cardamom powder (elaichi)
• 1 tbsp gulkand (optional)

Instructions:

•  Wash and clean all dry ingredients except sugar and cardamom.
• Soak sugar in half a litre of the water.
• Soak the remaining ingredients in two cups of water. Keep aside.
• Keep all soaked ingredients for a minimum of two hours.
• Grind all soaked ingredients except sugar to a fine paste. It works best if you use a stone grinder. Add the remaining water to the paste.
• Strain the mixture through a muslin cloth or a very fine strainer.
• Now add milk, sugar-water and rosewater to the extracted liquid.
• If using cardamom powder mix it in with the milk.
• Mix well and serve chilled.

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