Holi is the time of celebration and relishing food. Holi heralds the arrival of spring – the season of hope and new beginnings.
Different communities in India celebrate Holi by preparing Holi special food. Here, Executive Chef of Madhubhan Resort and SPA, Anand: Anurag Shrivastava presents the most popular and common of which is Thandai.
*PHOTO CREDITS: Kankana Saxena (Blog: Playful Cooking)
– Almonds: 50gms
– Cashew nuts: 25gms
– Poppy seeds: 15 gms
– Melon seeds: 10gms
– Fennel seeds: 20gms
– Green Cardamom: 5
– Black peppercorns: 10gms
– Sugar: 50 gms
– Milk: 1 1/2 l
– Water: 50 ml
– Rose essence: 5 ml
– Saffron: 2gms
– Pistachios crushed: 10gms
– Rose petals: 5gms
– Soak almonds in water for 2 hours. Soak melon seeds in water for 2 hours, Soak poppy seeds in water for 2 hours.
– Boil milk, add sugar and allow to dissolve. Once the sugar is dissolved, turn off heat and allow to cool. While milk is boiling, peel almonds and place in a bowl.
– To this bowl, add the drained melon seeds, drained poppy seeds, cashew nuts, fennel seeds, pepper corns and green cardamom.
– Grind all these ingredients to a paste in the KitchenAid Food Chopper. Add 1/4 cup of water and grind further to a smooth paste.
– Add the ground paste to the milk-sugar mixture and mix well. Place lid and leave aside for 15 mts.
– In a large bowl, strain the mixture. Keep the strained liquid aside. To the residue (almond spice mixture) add 1/2 cup water and strain again into the large bowl.
– Add saffron strands and dried rose petals or rose essence to the strained liquid and mix. Chill in the refrigerator for at least 3 hours.
– At the time of serving, pour into serving glasses. Top with crushed pistachios, slivered almonds and one or two saffron strands.
– Serve thandai chilled.