Thandai-Fragrant Milk Drink With Spices,Nuts & Mint

Sunday is Holi,the indian festival of colors.Holi is second most popular festival among Hindus the world over.The festival is usually celebrated to mark the end of chilly winters and the onset of spring harvest time with lots of religious significance attached to it.There are boisterous rituals attached to the festival but the highlight of the festival is playing with powdered or wet colors, smearing gulaal [colored powder] on each other and throwing coloured and scented water.In all its all about unadulterated fun and frolic.The unwritten rule of Holi day is that nobody can frown or mind being smeared and drowned in colors….it is all about mirth and joy.

The best part about any indian festival is that food gets utmost importance.Nothing less than a feast can satisfy the palate of indians on such occasions.It is the ultimate thing of joy for us.Lots of sweets, deep-fried pastries, non vegetarian dishes, drinks and desserts are prepared in almost every home, people visit each other and devour the goodies and exchange gifts.

As opposed to other festivals, cooking non vegetarian food on Holi day is considered auspicious in my family.I remember eating fried drumsticks and mutton stew for years as Holi lunch.Like many indian women, my mom’s day used to start in the kitchen on the Holi day, my father’s at the butcher shop and me and my siblings used to start filling drums of colored water from wee hours of the morning to play with our friends.

In India, the examination time used to coincide with the Holi day usually, and I still remember that mom used to shout from the kitchen on top of her voice and allocate an hour or two to us to play and then be back to studies, but at that time who cared..well I don’t care even much now.Infact I learnt from my aunt last week, that the Indian education system is still competing with Holi coz many of the schools in Delhi still have the exams underway including few of my cousins.Mom used to make Thandaai for us with lots of almonds and made us drink saying that the almonds in milk will strengthen our brain & help us get good marks.I never liked the taste of it then, but now sometimes I make it at home even without occasion.In fact I make enough to last for a week or more and start my day with a chilled of Thandai every morning.

It is customary to drink Thandai or a spiced milk drink mixed with ground hemp paste or bhang, which is nothing but a traditional preparation of ground leaves and flowers buds of cannabis plant which aid sleep if taken in moderation.Bhang is also used or smoking or oral consumption.It works like a relaxant for nerves.Anyhow, I did not use any bhang in my recipe.Thandai is a cold milk beverage made by mixing ground nuts, seeds, spices and screw pine[kewra] or rosewater with whole milk.This is a perfect drink to beat the summer heat and is very nutritious as you would see in the ingredient list.I added some mint leaves to my recipe coz I like the subtle flavors imparted by it.Below is the recipe:

Ingredients [serves 4]

4 cups of whole milk (substitute with low-fat/almond milk/soy milk)
1/4 cup heavy cream
½ cup almonds
1/4 cup unsalted cashews
4 tbsp pumpkin seeds [or melon seeds if available]
2 tsp white poppy seeds [available in indian stores under the name 'Khus-Khus' or 'Posto']
2 tsp whole black peppercorns [adjust to taste]
7-8 green whole cardamom pods
2 tsp fennel seeds [or aniseed]
1 tsp rosewater [use 1-2 drops if using rose essence]
pinch of saffron dissolved with 1 tbsp of warm milk
4-5 fresh mint leaves [don't use too many else drink will turn bitter]
Sugar to taste
Nuts and ice cubes [optional] for garnish

Method:

Soak almonds,cashews, fennel, poppy, pumpkin seeds, cardamom & black peppercorn in enough water overnight or for at least 5-6 hours.
Once soaked, drain the water and discard it.
Tip in the soaked nuts& spices along with rosewater and mint leaves in a blender and grind to a smooth paste.
At this point, refrigerate the paste if you want to use it later.The paste keeps fresh for 4-5 days,refrigerated.
For making the Thandai: Tip in the milk, cream,dissolved saffron along with sugar to the taste in a blender on smoothie mode and churn for 3-4 minutes on high till everything comes together.
Pour into glasses, garnish with nuts and serve chilled.

Variations :

You can use the cold milk mixture to make a thandai ice- cream.
Blend it with lots of ice and 2-3 tbsp condensed milk and make a smoothie.Adjust sugar in that case.

Enjoy ! Happy Holi Everyone!