All around the nation, Holi is celebrated annually with great fanfare and extravagance. Special drinks and snacks are made for Holi to be enjoyed with loved ones. The snack platter for Holi celebrations is dominated by gujia, rasmalai, and namakpare. A beverage called thandai is created with milk, spices, and sweets.
Here is a delicious handmade thandai recipe which are perfect as we get ready to celebrate Holi.
1. Paan Thandai
Ingredients used:
- 4-6 betel leaves (paan)
- 4 cups milk
- 4 green cardamoms
- 12-16 black peppercorns
- 4 tsps fennel seeds (saunf)
- 6-8 cloves
- 16-20 soaked cashew nuts
- 24-30 almonds, soaked and peeled
- 30-35 pistachios, soaked and peeled
- 2 tbsps soaked melon seeds (magaj)
- 3 tbsps soaked poppy seeds (khas khas)
- 20-24 dried rose petals and for garnish
- 6 tbsps sugar
- 2 tbsps dried tamarind leaves
- Ice cubes as required
- Candied colourful grated coconut for garnish
- Saffron strands for garnish
Procedure:
- Pinch of salt, sugar, dried tamarind leaves, cloves, melon seeds, cashew nuts, almonds, pistachios, dried rose petals, betel leaves, and green cardamoms should all be added to a blender jar and blended into a fine paste.
- After that, fill the glass with ice cubes, pour the thandai, and decorate with chopped dried rose petals, saffron threads, and candied, colorful grated coconut.
- Serve cold.
(Recipe Credit: Sanjeev Kapoor, Ace Chef)
