In Sindh, during the summer, people love drinking Thadal because it takes away your thirst and it also gives you energy and strength. Homemade Thadal will be cheaper, tastier and cleaner than store-bought.
- Sugar – 1 kg
- Water – 1 litre
- Almonds – 150 g (peeled and soaked overnight)
- 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.
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.