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20 minutes
2
Quaker Oats Thandai
Quaker Breakfast
Quaker Oats - 1 ½ cup
water - 3 cups
Almonds - 10-12
Cashew Nuts - 10-12
Black Peppercorns - 25-30
Raisins - 10-12
Cardamom - 10-12
Poppy Seeds - 1 tsp
Fennel Seeds - 1 tsp
Melon Seeds - 1 tsp
Sugar - 1/4th cup
Saffron Soaked in milk - 1 pinch saffron, 1 tbsp milk
Rose water - 1/2tsp
Heat a pan on medium flame. Dry roast Quaker Oats for 5 minutes to avoid rawness of the Oats. Cool down these Oats
Take a blender, add dry roasted Quaker Oats, Water as required, grind it and keep it aside.
Soak almonds, cashew nuts, peppercorns, raisins, cardamom, poppy seeds, fennel seeds and melon seeds in ½ cup of water for 5-6 hours.
Strain the water and grind the soaked ingredients in a blender to make a smooth paste.
Add the ground paste to the Quaker Oats mixture and strain the mixture through a sieve.
Cook this Quaker Oats thandai mixture in a sauce pan for 5 minutes on a low flame.
Add sugar, saffron and rose water and mix till sugar is dissolved in it.
Cool down the thandai for a while and then refrigerate it.
Pour the thandai in serving glasses, garnish with rose petals and dry fruit slivers.
Ingredients
Preparation
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Quaker Oats Thandai