Saffron-sandal cooler or kesar chandan thandai as it is popularly known in north India is a very popular drink in the summers. As the name suggests, it’s made from saffron (kesar) and sandalwood paste (chandan). This drink is exactly what you need after a long, tiring day at work. It's refreshing, calms the body, and is full of essential nutrients. Moreover, sandalwood is a natural coolant that helps bring down the body temperature.
Ingredients
- Saffron - 12-15 strands
- Almonds - 100gm
- Sandalwood powder - 25gm
- Fennel seeds - 25gm
- Khus-khus (Poppy seeds) - 25gm
- Muskmelon seeds - 25gm
- Dry ginger powder - 1 tablespoon
- Black pepper - 1 tablespoon
- Rose petal preserve/rose petal jam - 100gm
- Sugar - 750gm
- Water - 4 cups
Method
Soak the sandalwood powder in water for 8-10 hours. Drain the water out and don't throw the water away. Soak the saffron in a cup of water. Dissolve the sugar in hot water and make a thick paste. Into this, add the saffron and sandalwood water. Let it cool. Soak almonds, fennel, black pepper, khus-khus, and muskmelon seeds in separate cups of water. After 6-7 hours, drain the excess water and peel the skin off the almonds. Grind all ingredients to a fine paste. Add this mixture into the sugar-saffron-sandalwood paste. Now add rose petal preserve/rose petal jam and dry ginger powder to it.
(IANS)
