Diabetic Friendly Coconut Thandai Recipe
Ingredients: 8-10 almonds 5 cashews 6 unsalted pistachios 350ml coconut milk
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Ingredients: 10gm fennel powder (saunf) 1/2 tsp poppy seeds 3-4 peppercorns 1-inch cinnamon stick 5-6 saffron strands (kesar) 8-10 rose petals for garnishing
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Method: Blend coconut milk with almonds, cashews, pistachios, poppy seeds, peppercorns, and cinnamon until smooth.
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Method: Add saunf powder as a natural sweetener. Transfer the mixture to a heavy-bottomed pan and bring it to a boil.
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Method: Stir until the mixture reduces slightly in quantity. Pour into glasses and refrigerate until set.
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Serve chilled, garnished with rose petals and saffron strands.
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