Five delectable thandai dishes to enhance your Holi celebration, from Rose to Kesar
Holi, the festival of colours, wouldn’t be the same without enjoying the cool, customary thandai beverage. This tasty mixture not only makes the festivities more joyful but also helps to combat the heat. Even if the traditional thandai recipe is usually a success, why not try some tasty and inventive alternatives to make your Holi celebration even more memorable?
Enjoy a new take on the classic drink this Holi by serving these creative thandai recipes to your visitors and family. These dishes are guaranteed to add an additional dash of pleasure to your Christmas festivities, whether you favour the traditional cuisine or wish to try some new ones. These five delicious thandai dishes will make this year’s Holi celebration even more spectacular.
Ingredients for Kesar Thandai:
One-liter full-fat milk
two tsp. sugar
1/4 cup blanched and peeled almonds
1/4 cup blanched and peeled unsalted pistachios
One spoonful of sunflower seeds
One spoonful of seeds from melon
One teaspoon full black peppercorns
One teaspoon of fennel powder
One teaspoon of powdered cardamom
A pinch of strands of saffron
Method: Using a fine-mesh blender, blend together almonds, pistachios, poppy seeds, melon seeds, peppercorns, and fennel seeds.
Heat the milk, then stir in the sugar and the formed paste. Blend well.
Add the milk-soaked saffron and cardamom powder. For 5-8 minutes, simmer.
When cold, remove from the fire and serve with ice cubes.
Traditional Thandai
Components:
one cup of milk
two teaspoons of almonds
One spoonful of cashews
One-third cup pistachios
One spoonful of seeds from melon
One spoonful of sunflower seeds
One teaspoon of fennel powder
One teaspoon of powdered cardamom
1/4 tsp. strands of saffron
Taste-tested sugar cubes
Technique:
Almonds, cashews, pistachios, melon, poppy, and fennel seeds should all be soaked in water for many hours or even overnight.
After draining, puree the soaked nuts and seeds into a homogeneous paste.
Blend the nut paste with the milk, sugar, saffron threads, and cardamom powder in a blender until well blended.
If there are any coarse particles in the mixture, strain it.
Garnish with chopped nuts and a few strands of saffron and serve cold with ice cubes.
Thandai Rose
Components:
one cup of milk
two teaspoons of almonds
One spoonful of cashews
One tablespoon of dehydrated rose petals
One spoonful of sunflower seeds
One-third cup fennel seeds
One teaspoon of powdered cardamom
1/4 tsp. strands of saffron
Taste-tested sugar
Cubes of ice
Technique:
Almonds, cashews, fennel seeds, poppy seeds, and dried rose petals may all be soaked in water for many hours or even overnight.
After the ingredients have soaked, drain and process them into a smooth paste.
Blend the nut and rose paste well with the milk, sugar, saffron threads, and cardamom powder.
If there are any coarse particles in the mixture, strain it.
Serve cold with ice cubes and a few dried rose petals as a garnish.
Mango-flavored Thandai
Components:
one cup of milk
two teaspoons of almonds
One spoonful of cashews
One mature mango, cut and peeled
One spoonful of sunflower seeds
One-third cup fennel seeds
One teaspoon of powdered cardamom
Taste-tested sugar cubes
Technique:
Almonds, cashews, fennel seeds, and poppy seeds should all be soaked in water for many hours or overnight.
After the nuts and seeds have soaked, drain them and process them into a smooth paste with sliced mango.
Blend the mango-nut paste well with the milk, cardamom powder, and sugar.
If there are any coarse particles in the mixture, strain it.
Serve cold with ice cubes and a mango slice as a garnish.
Thandai Pista
Components:
one cup of milk
two teaspoons of almonds
One spoonful of cashews
Two teaspoons of pistachios
One spoonful of sunflower seeds
One-third cup fennel seeds
One teaspoon of powdered cardamom
Taste-tested sugar
Cubes of ice
Technique:
For a few hours or overnight, soak almonds, cashews, pistachios, poppy seeds, and fennel seeds in water.
After draining, puree the soaked nuts and seeds into a homogeneous paste.
Blend the cardamom powder, sugar, milk, and pistachio-nut paste until well blended.
If there are any coarse particles in the mixture, strain it.
Serve cold with chopped pistachios on top of the ice cubes.
