Holi is a festival celebrated with lots of colours, joy, and excitement. Like many other festivals in India, food, sweets, and beverages is an important part of the celebration. No Holi celebration is complete without a chilled glass of thandai. This colourful festival would be incomplete without enjoying the popular and refreshing thandai drink.
This year, make your Holi celebration even more enjoyable and flavorful with a special thandai recipe. Get ready to add an extra element of pleasure to your festivities with this delicious drink!
Ingredients:
- 1 litre of Paras Milk
- Sugar as per taste
- 1/2 cup almonds, soaked overnight and peeled
- 1/4 cup roasted and chopped almonds
- 1 tablespoon poppy seeds
- 1 tablespoon fennel seeds
- 1/2 teaspoon black pepper
- 1/4 teaspoon saffron
- 4-5 cardamom
Making of Thandai paste
- First, put the soaked mixture of nuts and seeds in a blender.
- Add some cardamom seeds and cinnamon to the blender.
- Add sugar according to your desired sweetness.
- If you like, you can add a pinch of saffron to the blender, but this is optional.
- Mix the ingredients together until they are thoroughly combined and there are no lumps or chunks remaining, resulting in a uniform and creamy texture.
- Finally, transfer the paste to a bowl, and cover it if you’re not using it right away.
Making of Thandai
- Start by adding milk to a heavy-bottomed pan on medium-high heat, and bring it to a gentle boil. While the milk is heating, add some saffron strands to it.
- Once the milk starts to boil, reduce the heat to low and add the thandai paste, sugar, and rose water, mixing everything together with a whisk.
- Take the pan off the heat and let it rest for at least 30 minutes or overnight in the fridge. This allows the milk to absorb all the wonderful flavours.
- After resting, strain the thandai mixture through a sieve, making sure to extract all the milk by pressing the remains.
- Serve the thandai in glasses, garnished with saffron strands, dried rose petals (optional), and optionally sliced pistachios. Make sure to serve the thandai chilled for a refreshing and delicious drink!
Tips
- Use high-quality nuts and spices to get the best flavour.
- Sifting the mixture is an essential step as it removes any coarse particles and ensures a smooth texture.
- Refrigerating the mixture for a few hours allows the flavour to mellow and the spices to dissolve into the milk.
- You can add rose or kewra water for an extra floral scent.
Try this thandai recipe and have a blast of flavours this Holi!
