Holi Special Recipe: A traditional Indian beverage called thandai is a must-have during Holi, the festival of colours. Lots of dry fruit, primarily Badam and pistachio, melon seeds, cardamom, fennel seeds, pepper, corn, and saffron are used in its preparation. Fennel, cardamom, and gulkand are added to Thandai because all of its constituents are nutritious and since badam pista tends to be heated.
It is a wonderfully wholesome and cool beverage for the summer. This nutritious thandai is always a fantastic idea to have instead of utilising the fizzy and sugar-filled beverage. The taste of thandai is adored by both adults and children.
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Holi Special Recipe: Kesariya Thandai Ingredients
- 1.5 litre Whole Milk / Doodh ( Full Cream)
- 30 Almonds / Badam
- 20 Pistachio / Pista
- 2 tbsp Fennel Seeds / Saunf
- 2 tbsp Peppercorns / Sabut Kali Mirch
- 2 tbsp Green Cardamom / Hari Elaichi
- 2 tsp Poppy seeds /khaskhas (optional)
- 2 tbsp Gulkand/Rose petal preserve
- Saffron / Kesar few strands (soaked in milk)
- 1 cup Sugar / Chini (or according to taste)
- 1 tin Cream Nestle ( Optional )
Recipe
- Almonds, pista, and poppy seeds should be soaked for two hours in a basin with 1/2 cup of water.
- In a separate basin, soak the cardamom, fennel seeds, and black pepper for 2 to 3 hours
- Bring the milk to a boil, then add the sugar and saffron. Let it cool completely before chilling.
- Black pepper, fennel, and cardamom should be ground in a blender with 1 cup of water to create a fine paste. Add 1 cup of milk, and then drain through a muslin cloth or a fine strainer.
- Keep the tainted juice and discard the debris.
- Now grind the almond, pista, poppy seeds and gulkand in the mixer using 1 cup of milk, and leave aside.
- In a large bowl, combine cold milk with the cream, almond paste, pepper, and fennel juices.
- Mix thoroughly, then add ice cubes and serve cold.
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