Arre keene maari pichkaari tohri bheegi angiya……..
Ho rang rasiya……..rang rasiya…….
Holi Hai!!!!! Yes, Holi is here – the festival of colours, of love, of happiness, of brotherhood. With all the other fun things that Holi brings to us, one that is most important, is food. Apparently, no festival in India is celebrated without sweets, snacks and drinks. Holi is no exception. While various sweets and snacks are consumed during Holi, the beverage that is extremely popular in India is Thandai or Sardai.
Thandai is a super summer cooler and is prepared by mixing milk with spices and nuts. Apart from being super delectable, Thandai is packed with lots of health benefits as well. Along with beating the heat of summer, it helps immunity to cope up with the season change. While you are already drenched with colours and planning to go mad over colours for the whole day, a glass full of Thandai is what you need to keep yourself going.
To prepare Thandai, it is always better to prepare and get the Thandai Masala ready in advance. The masala is super easy to make and can be stored in an airtight container in refrigerator for atleast 2 months. Typically, Thandai is prepared by mixing bhaang (cannabis) and is called as Bhaang Thandai and is hugely popular in Indian subcontinents. But, the non-intoxicating version is equally popular which has its dependency on dry fruits and spices. Here’s the recipe.
For Thandai Masala:
- 1/2 cup almond
- 1/4 cup cashew nut
- 1/4 cup pistachio
- 2 table-spoon melon seed
- 2 table-spoon poppy seed
- 1.5 table-spoon fennel seed
- 25 green cardamom
- 1 tea-spoon black peppercorn
- 1 table-spoon dry rose petal
- 500 ml full fat milk
- 6 table-spoon sugar
- 2 pinch saffron
For Making Thandai Masala:
- Mix almond, cashew nut, pistachio and melon seed together and grind to a coarse powder.
- Separately, mix poppy seed, fennel seed, cardamom and black peppercorn together and grind to a fine powder.
- Now, take a mixing bowl and mix the two powdered mixture nicely with your hand. The mixture can be warm because of the grinding process. In that case, spready it on a tray and let it cool down completely.
- Add rose petals to the mixture and again give a proper mix. If you want you can crush the petals before mixing. I like to keep them intact.
- Once everything is mixed well, you get your Thandai Masala. Store in an airtight container or use immediately.
For Making Thandai:
- Heat milk in a heavy bottom pan and bring to a boil.
- Add sugar and saffron and stir for around 5 minutes over low to medium flame.
- Add 2 table-spoon Thandai Masala to it that you have prepared. Stir well to make sure the mixture doesn’t form any lump.
- Over medium flame, stir and cook for 7 minutes. Turn the flame off and let it come down to the room temperature.
- Your Thandai is ready now. Refrigerate and serve chilled. If you want you can garnish with some dry rose petals while serving.
Greet your guests with this amazingly tasty Thandai and enjoy the festival of colours with full zeal. Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.
Happy Holi everyone!!!