1. Holi thandai Recipe: Here’s how to make Bombay to Benares thandai

Holi thandai Recipe: Here’s how to make Bombay to Benares thandai

Holi is one of the most important festival that is celebrated in India. Apart from the festival of colour it is also known for mouth watering sweets and snacks.

By: | New Delhi | Updated: March 12, 2017 6:16 PM
It is one of the most loved drinks during the festival in most part of the country.

Holi is one of the most important festival that is celebrated in India. Apart from the festival of colour it is also known for mouth watering sweets and snacks. Among the drinks, thandai is one of the most sought after on this day. Thandai is mixed with dry fruits,saffron leaves and rose petals. Mostly, saffron strands give thandai a beautiful colour, and sometimes, a little bit of bhang (flower top of Indian hemp) is mixed in it for a somewhat tipsy feeling, a report by ‘The Indian Express’ has said.

It is one of the most loved drinks during the festival in most part of the country. One can find a variety of thandai if different parts of the country whether in Rajasthan, Mumbai, Delhi or Bengaluru. But, the thandai in Varanasi is considered to be the best. Since not everyone can be in the Holy city during the festival, and most people buy bottles of thandai available in the market to revive themselves. But there cannot be anything better than making healthy thandai at home.The paper also come out with recipe from the chefs at Holi Brunch At Lotus Café in JW Marriott Mumbai Juhu given below. Try the recipe to make fresh thandai at home this Holi!

Ingredients to make thandai

4 1/2 cups full — Fat milk (boiled and cooled)
1/4 cup — Sugar (powdered)
A pinch — Freshly ground black pepper (kali mirch)
A few — Saffron (kesar) strands
1/4 cup — Almonds (badam)
2 tbsp — Poppy seeds (khus-khus)
2 tbsp — Fennel seeds (saunf)
1/2 tsp — cardamom powder (elaichi)
20 whole white — Peppercorns (kali mirch)

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Preparation Method

* Combine the prepared powder and milk in a deep bowl.
* Mix well using a whisk and refrigerate for two hours.
* Strain the mixture through a strainer
* Add the sugar, pepper powder and saffron and mix well.
* Pour equal quantities of the thandai into 4 individual glasses.

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