Holi is just round the corner and it is one of the biggest festivals in India. As kids, we used to look forward to holi to play in colors and use loads of water. It also marks the onset of summer season and people start to pack up their winter clothing. I also looked forward to it for the special delicacies like gujiya and Thandai. Just to get all prepared up and revisit my recipes, I made Thandai today. Absolutely enjoyed the taste, the yellowish tinge comes with the kesar added to it. You can serve it to your guests anytime of the day and they are sure to enjoy the lovely taste. It can go well as a welcome drink or with your food or if you like call it a holi mocktail. You can prepare it with this Thandai Recipe, get it perfected before the festival and enjoy it with full enthusiasm.
Ingredients needed for Thandai
(serves 4)
Milk – 3 cup
Sugar – 4 tsp
Kesar – few strands (dip it in 1 tsp milk)
Rose water – 2 tsp
Poppy seeds – 1 tsp
Saunf – 1 tsp
Melon seeds – 1 tsp
Kali mirch – 10 to 12
Choti Elaichi – 8 to 10
Badam – 10 to 12
Dry fruit slivers for garnishing
How to make Thandai
Preparation time: 10 min.
Making time: 15 min
Soak poppy seeds, saunf, melon seeds, kali mirch, choti elaichi and badam in about 1/2 cup water for 3-4 hours.
Blend the soaked ingredients and water to a smooth paste.
Mix in cold milk and strain the mixture.
Add rose water, kesar milk and sugar and mix well.
Garnish with dry fruit slivers.
Serve.
