Thandai

Holi is approaching fast and I just wish to be a kid and want to go back to the place where I spent my childhood with friends playing with colours and water...and sometimes mud and paint too. Hiding behind the houses and running between the narrow lanes..all the memories are coming as a flashback and I just wish to be a kid. It's such a nostalgic feeling and I am really missing all the festivities associated with this festival.

My mom standing for hours in the kitchen and making sweet treats like gujiya and we kids standing and waiting for her to drain gujiya's from hot oil and running away taking 1 or 2 of them with us. Papa wearing his Kurta and waiting for guests with hands full of red and green gulals ( colours).

One of most important drink prepared for Holi is 'Thandai'. Thandai is a very rejuvenating and refreshing drink. And in Madhya Pradesh it is usually mixed with bhaang and is served as an alternative to alcohol. But in our house thandai was made without bhang and this is the family recipe passed on by my mother which I am sharing today. The thandai mix is a blend of very aromatic spices and dried rose petals.

I usually make this mix and store it to be used whenever required.

Ingredients:

For the thandai masala-

Dried Red Rose Petals- 1 1/2 cup

Fennel- 3tbsp

Melon Seeds- 3 tbsp

Cardamom Pods- 10

Cumin-1 tsp

Coriander Seeds- 1 tsp

Whole Black Pepper- 1 tbsp

Mix all the above ingredients and store in an air tight container. When required mix the ingredients well and grind as much required to a powder and use.

For making thandai- ( Serves 2)

Ground Thandai Masala- 2 tbsp

Full Cream Milk- 1 1/2 Glass

Water- 1/2 Glass

Almonds- 10

Poppy Seeds- 1tsp

Sugar- 3 to 4 tbsp ( Or as per ur taste buds)

Procedure-

Soak the almonds in hot water for some time and remove their skin. Again soak these almonds and poppy seeds together in little water for 2-3 hrs. Grind both of these to a fine paste using some water and keep aside. In a blender pour the milk, water, thandai masala and the paste of almonds and poppy along with sugar. Pulse the blender 3-4 times. Using a fine mesh filter the milk and keep the strained milk in the refrigerator for chilling. Serve cool and refreshing thandai chilled in glasses.

A.W.E.D started by DK and hosted by Ayeesha of Taste of Pearl City

Sending this to Priya and Aipi's Bookmarked Event- Every Tuesday

Holi Aayi Re event by Show and Tell

Update: Also sending this to Gayathri's very first event 'Walking Through The Memory Lane'

Update: Sending this to Saffronstreaks Seasonal Indulgence- Series Summer Cooler Event.