Holi special Thandai recipes 2023

Holi special Thandai recipes: The traditional Holi spread has long been ruled by thick, creamy, and absolutely delightful Thandai.

ROSE NARIYAL THANDAI

Ingredients:

• 3/4 oz coconut liqueur
• 2 cups coconut milk
• shredded coconut, rose petals, rose water
• 2 tablespoons of sugar
• skinned almonds and cashews
• green cardamom, fennel seeds, black peppercorns, coriander seeds

Method:

• Soak dry fruits and seeds in rose water for two days prior to preparing this drink
• Grind into a fine paste and add in rose petals, desiccated coconut, saffron, and cardamom
• Muddle the paste with coconut milk, or use a blender
• Shake the syrup with coconut liqueur and ice
• Serve it cool with rose petals and coconut flakes

ICE TEA THANDAI

Ingredients:

• 7 Ground white pepper (Kali mirch)
• 1 Assam Tea Bags
• 1/4 cup Almonds (badam) - coarsley crushed
• 2 tsp Poppy seeds (khus-khus)
• 1 tsp Fennel seeds (saunf) (crushed coarsely)
• 1/2 tsp Cardamom (elaichi) powder
• Ground sugar
• A few Saffron (kesar) strands

Method:

• 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. Serve

ALMOND MILK THANDAI

Ingredients:

• 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) - optional
• 1 tsp roasted watermelon seeds or sunflower seeds
• A pinch of nutmeg - optional

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For the drink:

• 4 cups of almond milk
• Seedless Dates/Raw Sugar/Palm Sugar to taste
• For garnishing:
• Chopped Pistachios
• Silver Leaves
• Pinch of Saffron

Method:

• 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 THANDAI

Ingredients:

• 1 1/2 Cup milk
• 4 tbsp thandai mixture
• 1 full pack guava juice
• Ice cubes

Method:

• 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!

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