Paan thandai
My paan thandai takes this popular Holi beverage to another level with the addition of fresh paan leaves and a homemade thandai masala to chilled milk
Equipment
- Blender/Mixer
Ingredients
- 2 cups whole milk boiled and chilled
- 3-4 fresh paan leaves
- 3-4 tbsp jaggery powder or sweetener of choice
- 5-6 tbsp thandai powder
To garnish (optional)
- pistachio slivers
- rose petals
- saffron strands
Instructions
- Add the milk, thandai powder, jaggery powder and paan leaves (torn roughly) to a blender jar and blend smooth
- Once well mixed and homogeneous, pour the paan thandai in a jar and refrigerate for at least an hour
- When ready to serve, pour in individual glasses and garnish with pistachios, saffron and rose petals and serve. Cheers!
Notes
- You could add a few drops of edible green color in step 1, if you'd like your paan thandai to look green
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon