Nutty Coconut Elixir with Exotic Garnishes
THANDAI
INGREDIENTS
SERVES 3
• 8 almonds, soaked in water & drained
• 1 tablespoon fennel, soaked in water for 1 hour & drained
• 1 tablespoon poppy seeds, soaked in water for 1 hour & drained
• 1½ cups coconut milk
• ½ cup water
• 4 dates, seedless
• 1 teaspoon powdered jaggery
• ⅛ teaspoon rock salt
• ⅛ teaspoon black pepper Garnishing
• chopped pistachio, saffron & dried rose petals
METHOD
1. Place everything except coconut milk into a blender and blend until smooth.
2. Add coconut milk and blend again.
3. Let the drink cool in the refrigerator for a while. Garnish & serve.
May 1, 2024
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