Thandai

Looong time since I posted…exams had me held up…back today with a post. Because…

It’s Holi time!

It’s the time when the Holika bonfire is lit and you meet your friends and family to douse them, from head to toe, in vibrant colours! But any occasion is incomplete without a sweet dessert to enjoy together…what better than some chilled Thandai to go with the heat? Thandai is a chilled dessert with a lot of nuts like almond, cashews, pista and also poppy seeds, melon seeds with a few spices. This is sweet and creamy dish, with just a hint of spice in it. The fusion of the flavours is a real treat for your taste buds. A glass of chilled Thandai is just what you need for the heat. Grab your colours, aim your pichkari and have a happy Holi!

Preparation time: 10 to 15 minutes| Cooking time: 15 to 20 minutesCourse: Dessert| Cuisine: Indian

Ingredients:

Full cream milk- 1 ½ litres

Sugar- 1 ½ cups

Saffron- few strands

Almonds- 25, blanched and peeled (refer notes)

Cashew nuts- 20 (soaked)

Pistachios- 30, blanched and peeled (refer notes)

Melon seeds- 3 tblsp (soaked)

Poppy seeds (khus khus)- 3 tblsp (soaked)

Green cardamom seeds- 3 to 4

Dried rose petals- 20 to 25

Cinnamon- 1 inch

Pepper corns- 8 to 10

Method:

1.      Bring milk to a boil in a pan. Add saffron and sugar and simmer for a few minutes.

2.      Grind almonds, cashew nuts, pistachios, melon seeds and poppy seeds with a little milk to a fine paste.

3.      Add the paste to the milk and mix well. Simmer for three to four minutes.

4.      Grind cardamoms, rose petals, cinnamon and pepper corns to a fine powder.

5.      Add the powder to the milk and mix well. Simmer for another three to four minutes.

6.      Switch off stove and let the thandai cool.

7.      Chill the thandai and serve.

Notes:

·        Blanching- briefly boil and wash under running water. This makes removing the skin of almonds and pistachios easy.

·        Adjust sugar quantity according to your taste buds.

Step by step pictures

 bring milk to a boil in a pan

add sugar and mix well

 add few saffron strands and mix well

 grind almonds, cashew nuts, pistachios,

melon seeds and poppy seeds with a little milk 

 make it into a fine paste

 add the paste to the milk and mix well

simmer for three to four minutes

 grind cardamom, rose petals, cinnamon 

and pepper corns to a fine powder.

add the powder to the milk and mix well,

simmer for another three to four minutes

switch off flame and let it cool

chill the thandai and serve.