Check out some more Holi Thandai Recipes !! Thandai is prepared from milk and is a traditional drink for Holi. It is healthy and very very refreshing. After a fun-filled game of colours, people consume Holi thandai to get refreshed and even more charged up. Thandai laced with bhang is also quite popular on Holi.
1.75 oz. (¼ cup) almonds, blanched
1.75 oz. (¼ cup) pistachios, blanched
1.75 oz. (¼ cup) poppy seeds - soak in water for 1 hour
1.75 oz. (¼ cup) cashews, blanched
1.75 oz. (¼ cup) melon seeds, blanched
½ tsp. cinnamon powder
8-10 black pepper corns
20-25 rose petals
6 ¹/3 cups milk
1¾ cup sugar
tsp. whole saffron
8-10 green cardamoms
Heat sugar and milk. Add saffron when sugar dissolves in milk. Turn off the flame. Combine almonds, pistachios, soaked poppy seeds, cashews, melon seeds, rose petals and a little milk to make a paste. Combine cinnamon, cardamom and pepper and grind to a powder. Add this powder to the paste. Mix the paste with a little milk, then add it all to the remaining milk. Serve cold.
Thandai Recipes: Six
2 glasses of whole milk
1 cup water
1 tablespoon blanched almonds
1 tablespoon Pistachios
1 tablespoon Poppy Seeds
6 cashew nuts
Powdered cardamom, Cinnamon, Nutmeg- a pinch each
Honey as per taste
Bring the water to boil in a small sauce pan. Add the spices. Remove from heat and set aside to cool for 10 minutes.
Make a fine paste of all the nuts and poppy seeds along with the heated spices. Pour into a strainer lined with a damp cloth and set over a clean bowl. Squeeze all the milk out of the nuts by tightening the cloth by wringing it. You may use the nut pulp for thickening Indian curries or in baking.
Mix this paste with the other spices into the milk and stir well. Mix the honey and chill. Serve in glasses with crushed ice.
Thandai Recipes: Seven
1 tsp poppy seeds
1 tsp aniseed
5 gm black peppercorns, crushed
tsps dried melon, muskmelon seeds
3 cups milk, chilled
6 tsps sugar
2 cups water, chilled
Rose petals for garnish
Soak the almonds and pistachios in warm water till their skins peel off. Grind them into a paste with the rest of the spices. Add cold water to the paste and mix well. Strain through a damp muslin cloth. Add the milk and sugar. Chill. Serve garnished with rose petals.