Holi, the vibrant and joyous festival of colours, is around the corner, and what better way to celebrate than with a chilled glass of thandai? This delicious drink is a traditional Holi favourite and is made with a blend of aromatic spices, nuts, and saffron-infused milk. It is known for its cooling and soothing properties and is often consumed during Holi to help combat the heat and humidity of the scorching Indian summers.
Homemade Thandai Recipe
Here’s a simple and easy recipe to make thandai at home and impress your guests this Holi!
1 cup Almonds
1 cup Cashews
1/2 cup Pistachios
1/4 cup Melon Seeds
1/4 cup Poppy Seeds
2 tbsp Fennel Seeds
2 tbsp Cardamom Powder
1 tbsp Black Peppercorns
1/2 tsp Saffron Threads
1 litre Milk
1/2 cup Sugar
A few strands of saffron for garnish
1. Soak the almonds, cashews, pistachios, melon seeds, and poppy seeds in water for 2-3 hours. Drain the water and rinse the nuts.
2. In a blender or food processor, grind the nuts and seeds into a fine powder.
3. In a large mixing bowl, add the nut powder, fennel seeds, cardamom powder, black peppercorns, and saffron threads. Mix well.
4. In a saucepan, heat the milk and sugar over medium heat, stirring occasionally. Add the nut and spice powder to the milk and mix well.
5. Simmer the milk and nut mixture on low heat for 10-15 minutes, stirring occasionally.
6. Once the milk has thickened and the flavours have infused, remove from heat and let it cool.
7. Strain the thandai mixture through a fine-mesh sieve or cheesecloth into a large pitcher.
8. Refrigerate the thandai for at least 2-3 hours or until it’s chilled.
9. Serve the thandai in glasses with crushed ice and garnish with saffron strands.
Note: You can adjust the sugar quantity as per your taste preference. Also, you can add rose petals or rose water for an extra hint of flavour.
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