Holi special Thandai recipes

By Olivia SarkarNew Delhi, March 7 (IANSlife) The traditional Holi spread has long been ruled by thick, creamy, and absolutely delightful Thandai.ROSE NARIYAL THANDAIIngredients:3/4 oz coconut liqueur2 cups coconut milkshredded coconut, rose petals, rose water2 tablespoons of sugarskinned almonds and cashewsgreen cardamom, fennel seeds, black peppercorns, coriander seedsMethod:Soak dry fruits and seeds in rose water for two days prior to preparing this drinkGrind into a fine paste and add in rose petals, desiccated coconut, saffron, and cardamomMuddle the paste with coconut milk, or use a blenderShake the syrup with coconut liqueur and iceServe it cool with rose petals and coconut flakes ICE TEA THANDAIIngredients:7 Ground white pepper (Kali mirch)1 Assam Tea Bags1/4 cup Almonds (badam) - coarsley crushed2 tsp Poppy seeds (khus-khus)1 tsp Fennel seeds (saunf) (crushed coarsely)1/2 tsp Cardamom (elaichi) powderGround sugarA few Saffron (kesar) strandsMethod:Heat water in a flask and add some Assam tea bags to infuse its flavour in water.

Add 1/4 cup almonds, Khus-Khus, fennel seeds and cardamom in the mixture.

Top it up with kali mirch and ground sugar to taste.Cool it in the refrigerator, add lot of ice and serve strained.

Place few saffron strands over the drink for flavour and colour.ServeALMOND MILK THANDAIIngredients:For the powder mix:1/2 tsp of cardamom powder or 2-3 green cardamom (elaichi)2 tsp of poppy seeds (khus khus)1 tsp of fennel seeds (saunf)5-6 black peppercorns (kali mirch)3/4 tsp saffron (kesar) - optional1 tsp roasted watermelon seeds or sunflower seedsA pinch of nutmeg - optionalFor the drink:4 cups of almond milkSeedless Dates/Raw Sugar/Palm Sugar to tasteFor garnishing:Chopped PistachiosSilver LeavesPinch of SaffronMethod:Take all the ingredients in a grinder and grind really fine.For a larger batch of the spice mix, dry grind and keep in an airtight container, refrigerated for a few days.

You can also alter the quantities to suit your personal taste and preference.Boil the milk with whichever sugar you are using and few strands of saffron (if using).

Add the ground powder and mix it well.Add more water if needed to get the desired consistency.

Strain the mixture to remove any particles to make a smooth Milk.Cool and let it refrigerate for a minimum of one hour or even overnight to let the spices infuse in the drink.Give it a mix before serving.Garnish and serve.

If you have rose water or dried crushed rose petals, add some to taste.GUAVA THANDAIIngredients:1 1/2 Cup milk4 tbsp thandai mixture1 full pack guava juiceIce cubesMethod:Pour the thandai mixture in a jar.Add some milk and a full pack of guava juice.Put some ice cubes, give it a nice stir.Serve chilled!(IANSlife can be contacted at ianslife@ians.in)os/tb #Holi #Thandai #recipes #Delhi #Cricket #BCCI #ICC #IPL #Sports #Ali Assam #Delhi #New Delhi # Assam #Spice.