Thandai recipe - Holi recipes

I am not that familiar with Thandai, seeing only for past 2 years in blog world, otherwise, no idea or haven’t tasted or even heard about it. Whenever any festival like this come, Sangeeta keeps encouraging me to post something special and this is her childhood favorite which her aunt makes and she was kind enough to call and check with her aunt and passed me the recipe. Thanks to both of them, now I tasted thandai . She told though there are many recipes in the internet, her aunt makes with simple ingredients and the way she used to like the same. It is whiter in colour than yellowish. In North India, they sell with bangh too which will make you sleepy (or may bye high).  I kept it simple as she told and it was really yummy. Only thing I missed was Khus khus (Kasa kasaa in Tamil), as it is banned here in Singapore. So I will sure try that in India with it. Here in Singapore, Holi is one well known festival as they celebrate in the neighbourhoods. I have seen other friends sharing the celebrations posting in Facebook, never participated personally in one. So heres the simple and easy thandai recipe for the festival of colours – Holi!

Thandai recipe

Recipe Cuisine: Indian  |  Recipe Category: Drink
Prep Time:2 Hr soaking time    |  Cook time: 10 mins     |  Serves: 3

Ingredients

Khus khus (Kasakasaa)  - 2 tsp

---

Almonds (Badam) – 15
Black Pepper – 12

---

Jeera (Cumin seeds) – 1/2 tsp

---

Elachi (cardamom) - 5

---

Milk – 2 & 1/2 cups

---

Sugar – 3 tblsp

Method

1. Soak all the ingredients except milk and sugar together in water for 2 hours. Boil milk with sugar, cool down and keep refrigerated.

2. After 2 hours, peel the almond skin and grind everything together with water.

3. Squeeze it through a strainer. Repeat one or two times with little more water to extract all the juice from it.

4. Add this extracted to cold milk and mix well. Refrigerate and consume within 2 hours.

Notes

• Since I have skipped khus khus, I added 5 cashews for richness. My friend though suggested melon seeds.
• Other ingredient that can be added in this is 1/2 tsp fennel (Saunf/ Soambu).
• After mixing with milk you should consume within 2 hrs.

Serve chilled with rose petals as garnish (Since I had no stock, I just garnished with some nuts and saffron just for photography sake) Happy Holi!!

Technorati Tags: Thandai recipe,thandai,easy thandai,holi recipes,holi festival recipes,Indian holi festival recipes,traditional