Thadal..........a very refreshing summer drink

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.

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

In 1 cup of water, mix and soak fennel seeds, char maghaz, poppy seeds, green cardamom and cumin seeds overnight.
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. Almost 1tb is sufficient to make 1 glass of sharbat in water or milk.

1. Sugar – 1 kg
2. Water – 1 litre
3. Almonds – 150 g (peeled and soaked overnight)
4. Fennel seeds – 1 tbsp
5. Char maghaz – 1 tbsp
6. Poppy seeds – 1 tbsp
7. Green cardamom – 1 tbsp
8. Cumin seeds – 1 tbsp

In 1 cup of water, mix and soak fennel seeds, char maghaz, poppy seeds, green cardamom and cumin seeds overnight.
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 the sugar syrup for 5 to 10 minutes, and then take it off the heat. Cool it down and store it in fridge. Enjoy your Ramadan and summer with homemade Thada

1. Sugar – 1 kg
2. Water – 1 litre
3. Almonds – 150 g (peeled and soaked overnight)
4. Fennel seeds – 1 tbsp
5. Char maghaz – 1 tbsp
6. Poppy seeds – 1 tbsp
7. Green cardamom – 1 tbsp
8. Cumin seeds – 1 tbsp

In 1 cup of water, mix and soak fennel seeds, char maghaz, poppy seeds, green cardamom and cumin seeds overnight.
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 the sugar syrup for 5 to 10 minutes, and then take it off the heat. Cool it down and store it in fridge. Enjoy your Ramadan and summer with homemade Thadal.

Posted in: almonds,cardamom,drinks,home made,recipies,refreshing