Thandai is embedded with the tradition of
Holi. A refreshing and healthful drink, thandai
is savored in the midst of the play throwing
each other in the pool of colored waters. A
glass of thandai offers instant energy and sets
the mood for this fun-filled tradition. Drinking
thandai during the blazing summer months
is perfect, as it has tremendous cooling and
soothing effects. It also provides necessary
nutrition to the body, gives tremendous relief
to the tired body and min and replenishes
in the much required energy and freshness.
Although homemade thandai always tastes
better, in Banaras and elsewhere in India, it is
now possible to buy commercial concentrates
and make instant thandais. Ingredients
¼ cup almonds, blanched
¼ cup pistachios, blanched
¼ cup poppy seeds, soaked in water for 1 hour
¼ cup cashews, blanched
¼ cup melon seeds, blanched
½ teaspoon cinnamon powder
8-10 black peppercorns
20-25 rose petals
6 1/3 cups milk
1 ¾ cup sugar
1/8 tsp. whole saffron
8-10 green cardamoms |
Method:
Heat sugar and milk. Add saffron when
sugar dissolves in milk. Turn off the flame.
Combine almonds, pistachios, soaked poppy
seeds, cashews, melon seeds, rose petals
and a little milk to make a paste. Combine
cinnamon, cardamom and pepper and grind
to a powder. Add this powder to the paste.
Mix the paste with a little milk, then add it all
to the remaining milk. Serve cold.
Serves 5 |
