Recipe to increase post-partum breast milk production (this drink is usually served cold, but for post partum, recommend serving warm).
Indian Thandai post-partum drink
4 servings
Thandai Paste
½ cup almonds, peeled, soaked, drained
¼ cup cashews, soaked overnight, drained
1 tablespoon poppy seeds, soaked overnight, drained
10 peppercorns
15 whole green cardamom pods
1 teaspoon fennel seeds
1 cinnamon stick
1 tablespoon organic dried rose petals
1 teaspoon ginger root, peeled, minced
Thandai
4 cups whole milk (or almond or oat), or ½ water and ½ milk
Thandai Paste (above)
¼ cup sweetener (molasses, maple syrup, date syrup or coconut sugar)
1. In a spice grinder, combine the poppy seeds, peppercorns, cardamom, fennel, cinnamon stick and rose petals. Grind to a powder.
2. In a food processor, add the almonds, cashews, ginger root and ground spices. Grind to a smooth paste, adding a little water if necessary to facilitate the grinding. Set aside.
3. In a medium pan over medium heat, warm the milk. Whisk the paste mixture into the warm milk.
4. Strain through a fine mesh sieve, pressing on the solids, into serving glasses and serve warm.
Storage: Store covered in the refrigerator for 2-3 days.
Lois 🧘♀️🫖✨🙏
npub17a0…tptf
2024-06-03 02:17:18
in reply to nevent1q…3pex
Author Public Key
npub17a0glnlewhgdu6wuah5kwn7ewf649zu63ypq2pmyxh8y0z6uk6vqpttptfPublished at
2024-06-03 02:17:18Event JSON
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"content": "Recipe to increase post-partum breast milk production (this drink is usually served cold, but for post partum, recommend serving warm).\n\nIndian Thandai post-partum drink\n4 servings\n\nThandai Paste\n½ cup almonds, peeled, soaked, drained\n¼ cup cashews, soaked overnight, drained\n1 tablespoon poppy seeds, soaked overnight, drained\n10 peppercorns\n15 whole green cardamom pods\n1 teaspoon fennel seeds\n1 cinnamon stick\n1 tablespoon organic dried rose petals\n1 teaspoon ginger root, peeled, minced\n\nThandai\n4 cups whole milk (or almond or oat), or ½ water and ½ milk\nThandai Paste (above)\n¼ cup sweetener (molasses, maple syrup, date syrup or coconut sugar) \n\n1.\tIn a spice grinder, combine the poppy seeds, peppercorns, cardamom, fennel, cinnamon stick and rose petals. Grind to a powder. \n\n2.\tIn a food processor, add the almonds, cashews, ginger root and ground spices. Grind to a smooth paste, adding a little water if necessary to facilitate the grinding. Set aside.\n\n3.\tIn a medium pan over medium heat, warm the milk. Whisk the paste mixture into the warm milk. \n4.\tStrain through a fine mesh sieve, pressing on the solids, into serving glasses and serve warm.\n\nStorage: Store covered in the refrigerator for 2-3 days. \n\n",
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