Holi is celebrated annually on the full moon day in the Falgun month of the Hindu calendar. In 2024, the festival of colours falls on Monday, March 25. The evening before Holi, called Holika Dahan or Choti Holi, will be on Sunday, March 24.
Holi is incomplete without indulging in the traditional drink called thandai. Here are five thandai recipes for your Holi celebration this year.
Kesar Thandai
Ingredients:
1-litre full-fat milk
2 tablespoons sugar
1/4 cup almonds, blanched and peeled
1/4 cup unsalted pistachios, blanched and peeled
1 tablespoon poppy seeds
1 tablespoon melon seeds
1 teaspoon whole black peppercorns
1 teaspoon fennel seeds
1 teaspoon cardamom powder
A pinch of saffron strands
Method:
Blend almonds, pistachios, poppy seeds, melon seeds, peppercorns, and fennel seeds into a fine paste.
Boil milk, add sugar, and the prepared paste. Mix well.
Add cardamom powder and saffron soaked in milk. Simmer for 5-8 mins.
Remove from heat, cool, and serve with ice cubes.
Classic Thandai
Ingredients:
1 cup milk
2 tablespoons almonds
1 tablespoon cashews
1 tablespoon pistachios
1 tablespoon melon seeds
1 tablespoon poppy seeds
1 teaspoon fennel seeds
1 teaspoon cardamom powder
1/4 teaspoon saffron strands
Sugar to taste
Ice cubes
Method:
Soak almonds, cashews, pistachios, melon seeds, poppy seeds, and fennel seeds in water for a few hours or overnight.
Drain the soaked nuts and seeds and blend them into a smooth paste.
In a blender, mix the nut paste with milk, cardamom powder, saffron strands, and sugar until well combined.
Strain the mixture to remove any coarse particles.
Serve chilled with ice cubes garnished with a few saffron strands and chopped nuts.
Rose Thandai
Ingredients:
1 cup milk
2 tablespoons almonds
1 tablespoon cashews
1 tablespoon dried rose petals
1 tablespoon poppy seeds
1 tablespoon fennel seeds
1 teaspoon cardamom powder
1/4 teaspoon saffron strands
Sugar to taste
Ice cubes
Method:
Soak almonds, cashews, dried rose petals, poppy seeds, and fennel seeds in water for a few hours or overnight.
Drain the soaked ingredients and blend them into a smooth paste.
Mix the nut and rose paste with milk, cardamom powder, saffron strands, and sugar until well combined.
Strain the mixture to remove any coarse particles.
Serve chilled with ice cubes garnished with a few dried rose petals.
Mango Thandai
Ingredients:
1 cup milk
2 tablespoons almonds
1 tablespoon cashews
1 ripe mango, peeled and chopped
1 tablespoon poppy seeds
1 tablespoon fennel seeds
1 teaspoon cardamom powder
Sugar to taste
Ice cubes
Method:
Soak almonds, cashews, poppy seeds, and fennel seeds in water for a few hours or overnight.
Drain the soaked nuts and seeds and blend them into a smooth paste along with chopped mango.
Mix the mango-nut paste with milk, cardamom powder, and sugar until well combined.
Strain the mixture to remove any coarse particles.
Serve chilled with ice cubes garnished with a slice of mango.
Pista Thandai
Ingredients:
1 cup milk
2 tablespoons almonds
1 tablespoon cashews
2 tablespoons pistachios
1 tablespoon poppy seeds
1 tablespoon fennel seeds
1 teaspoon cardamom powder
Sugar to taste
Ice cubes
Method:
Soak almonds, cashews, pistachios, poppy seeds, and fennel seeds in water for a few hours or overnight.
Drain the soaked nuts and seeds and blend them into a smooth paste.
Mix the pistachio-nut paste with milk, cardamom powder, and sugar until well combined.
Strain the mixture to remove any coarse particles.
Serve chilled with ice cubes garnished with chopped pistachios.
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