Thandai reminds everyone of one singular festival, and that is Holi, the festival of colours! This dry fruit and saffron drink often mixed with ‘bhang’ (an intoxicating drink prepared from the female cannabis plant); is also offered to Lord Shiva during the festival of ‘Mahashivaratri’. For those who have read Amish’s Shiva Trilogy, I’m sure you can connect the ‘smoking up from the chillum’ parts of Shiva’s story to this Indian tradition!
Summers are almost incomplete without this ‘taste bhi, health bhi’ drink. My version is alcohol free, but, feel free to customize and offer thandai shots at your next bachelorette!
Green food colour is often added to make this drink look authentic, but I refrain from using any external colouring agent. If you think it necessary, please go ahead.
Serves: 2
Preparation time: 15 min (does not include soaking time)
Ingredients
Almonds 5 nos
Pistachios 4 nos (for garnishing)
Melon seeds 1 tsp
Poppy seeds ½ tsp
Saunf or fennel seeds ¼ tsp
Green cardamom 2 nos
Peppercorns 5 nos
Dried rose petals 4 nos
Cold water 200ml
Sugar 50g
Saffron strings 4
Cold milk 200ml
Rose water 1ml
Kewra water 1ml
Method
Soak all the dry nuts, spices and dried rose petals in 100ml of water. Let it soak for at least 2 hours.
Dissolve sugar and remaining water together. Soak saffron strings in 20ml of warm milk.
Grind soaked nuts, spices and dried rose petals to a fine paste. Add the paste to the cold milk. Now, add in the prepared water and sugar mixture.
Pass the prepared drink through a strainer. Add in the soaked saffron. Chill the drink in the refrigerator for at least an hour. Garnish with chopped nuts and serve chilled.
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