Festive Cuisine - Holi

Thandai

INGREDIENTS:

4 cups milk
Half cup rose petals (fresh or dried)
2 tea spoons rose water
Two litres of boiled and filtered water
2 kg powdered sugar
8 to 10 black peppercorn
2 tbsp cardamoms
2tbsp aniseeds (saunf)
2tbsp poppy seeds (khuskhus)
4 tbsp dried and skinned seeds of melon (kharbooja)
4tbsp almonds

METHOD:

Boil the milk and cool it. Add powdered sugar in water and boil it to make a syrup of ‘one thread’ consistency and let it cool. Clean, wash and transfer poppy seeds, aniseeds, black peppercorns and rose petals in a jug of water and soak for 3 to 4 hours. Grind to a fine paste. Also grind the soaked and peeled almonds separately and strain with a muslin cloth. To this mixture, add the sugar syrup and stir it properly. Add cardamom powder, shake well and keep in a bottle. You can prepare 10-15 glasses of Thandai with this syrup. To make Thandai, take 1/4th glass of the syrup and fill the rest of the glass with milk. Add ice cubes (or chill in the refrigerator) and stir well before serving.

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