Thursday, March 24, 2016

Chilled Thandai For Holi.

Chilled Thandai For All My Frds. Happy Holi .... Enjoy .....

Thandai is embedded with the tradition of Holi. A refreshing and healthful drink thandai is savoured in the midst of the play of colours when people become a little exhausted throwing each other in the pool of coloured waters. Drinking thandai in Holi also gels with the weather as temperature runs high at that time and thandai is a coolant.

Thandai is also laced with the intoxicating bhang which when consumed makes one sing, dance and go wild. In fact, at some places in Northern India like Banaras (now Varanasi) bhang thandai is used as a mood setter for the festival of Holi. Bhang is mixed with milk, ice and cream and added to the thandai to produce a kick. While some become deliriously happy others turn as depressed as hell. Caution is needed when taking a bhang thandai as overdose might not be prove to be good. However, I have not added any Bhang to the thandai prepared, so it can be safely consumed by both youngsters and children alike. 

Although home-made thandais always tastes better, now everywhere in India, it is possible to buy commercial concentrates and make instant thandais. But once you try out making Thandai at home which is really very simple, you will never want to buy the ready made one’s. One is never sure as to the mixture of ingredients in the commercially available concentrates. Do make your own Thandai Masala Powder, which is really very easy and enjoy the chilled drink during Holi with your family and friends. 

Ingredients Needed for Making of  Thandai Masala Powder : ½ cup Almonds ½ cup Cashew nuts ½ cup Pistachios ¼ cup Melon seeds ¼ cup Poppy seeds 2 tablespoon fennel seeds a few strands of Saffron 10-12 Green cardamoms 1 tblsp of black pepper corns 8-10 Black peppercorns 20-25 rose petals or 3 tablespoons of Gulkand ** Sugar to taste.

** Gulkand is a sweet preserve of rose petals readily available in the market.

Heat a pan and dry roast all the ingredients from Almonds to black pepper corns for 5-10 minutes. Alternatively, you can dry them in full sunlight for 2 hours or Micro Wave them for 2 minutes on high, then mix well and then again Micro Wave for another 2 minutes. If using fresh rose petals dry them also in sunlight or dry fry and add them to the mixture too. I have not added any rose petals as I add gulkand when I prepare the Thandai. Remove and keep aside to cool. Once they have cooled to room temperature grind them in dry grinder jar in mixer to a coarse powder, store it in a air tight jar and store it in fridge for using as and when required. Remains good for 3-4 months if refrigerated properly. 

To prepare the Thandai : Put ½ cup of thandai masala powder in mixer with 2 tablespoon of gulkand, 2-3 tablespoon of sugar and ¼- ½ cup of chilled thick milk and grind to a smooth paste. Leave out the gulkand if you have already added rose petals to the thandai masala powder. I add gulkand instead of rose petals as it is easier and tastier. You can add whichever you prefer. Once the masala is ground to fine paste add in 2-3 cups of thick chilled milk and further run the mixer for 2-3 minutes. Remove and put the prepared thandai in the fridge to be completely chilled. It will take at least 3-4 hours in a city like Mumbai, where the heat during summer is very intense. Serve the Thandai Chilled.

1 comment: