This is a very refreshing sindhi drink which cools down in summer heat and is energetic also. Especially in Ramadan it gives fast relief from thrust at aftari. You can mix it alternatively with water or milk.
Method:
In 1 litre of water, cook sugar and clean it as it cooks. In a blender, add almonds, fennel seeds, char maghaz, poppy seeds, green cardamom and cumin seeds along with some water, and blend well. Now strain the water from this mixture and pour over the sugar syrup. Discard of the seeds, green cardamom, char maghaz and almonds. Now cook until thick. Refrigerate and enjoy homemade thadal or thandai. Almost 1tb is sufficient to make 1 glass of sharbat in water or milk.
- Almonds – 150 g (peeled and soaked overnight)
- Water- 1 litre
- Sugar- 1 kg
- Fennel seeds – 1 tbsp
- Char maghaz – 1 tbsp
- Poppy seeds – 1 tbsp
- Green cardamom – 1 tbsp
- Cumin seeds – 1 tbsp
Method:
In 1 litre of water, cook sugar and clean it as it cooks. In a blender, add almonds, fennel seeds, char maghaz, poppy seeds, green cardamom and cumin seeds along with some water, and blend well. Now strain the water from this mixture and pour over the sugar syrup. Discard of the seeds, green cardamom, char maghaz and almonds. Now cook until thick. Refrigerate and enjoy homemade thadal or thandai. Almost 1tb is sufficient to make 1 glass of sharbat in water or milk.
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