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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Soak the almonds, poppy seeds, fennel seeds, watermelon seeds, and black peppercorns in water for two hours.
Drain the water and move the soaked ingredients to a grinder. Add the green cardamom and grind into a very smooth, fine paste, adding a small amount of water as necessary.
Strain the paste through a muslin cloth or a fine-mesh sieve. Re-grind the remaining residue with additional water and strain once more to extract all the flavor.
Stir the sugar into the milky white extract until fully dissolved.
Fill four serving glasses with ice cubes, pour the Thadal over them, garnish with rose petals, and serve chilled.
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Thadal can be kept in the refrigerator for up to two days.
To achieve an additional cooling effect, you may add 1 tablespoon of khus syrup.
You can substitute milk for water to create a richer, creamier variant known as Doodh Thadal.
Can I use milk instead of water?
Yes, substituting milk for water creates a richer, creamier variant known as Doodh Thadal.
How long can I store Thadal?
Thadal can be kept in the refrigerator for up to two days.
What can I add for extra cooling?
You may add 1 tablespoon of khus syrup for an additional cooling effect.
Is it necessary to soak the ingredients?
Yes, soaking the ingredients is essential to soften them for grinding into a smooth paste.
Can I adjust the sweetness?
Yes, you can adjust the sugar to taste.
๐ค๐๐ซ๐๐๐ก๐ข ๐ ๐ข๐ซ๐ฅ ๐ฐ๐ก๐จ ๐๐จ๐จ๐ค๐ฌ ๐ฐ๐ก๐๐ง ๐๐จ๐ซ๐๐ & ๐๐๐ญ๐ฌ ๐ฐ๐ก๐๐ง ๐ฌ๐ญ๐ซ๐๐ฌ๐ฌ๐๐, ๐ง๐จ๐ญ ๐ ๐๐ก๐๐ ๐ฃ๐ฎ๐ฌ๐ญ ๐ ๐๐จ๐จ๐๐ข๐ ๐ฐ๐ข๐ญ๐ก ๐ ๐จ๐จ๐ ๐ญ๐๐ฌ๐ญ๐ ๐ฝ๏ธ
