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Holi is a significant Hindu festival, commonly known as the ‘festival of colours’, and is observed right after the day of Holika Dahan in the month of March. Its preparations begin several days before the festival's actual date. During this season of happiness and peace, families and friends join together to enjoy delicious food, play with colours, and sip cool drinks.
Many traditional foods are connected to the Holi celebration, which includes bhaang, ladoo, gujia, kachori, malpua and much more. But it's not necessary to limit yourself to these foods and drinks. Other traditional drinks that are consumed by people around the country on this occasion also taste equally good. They provide comfort and refreshment throughout the celebrations, greatly enhancing the party's joy. Below are some cool, refreshing beverages and preparation tips discussed, which you can easily prepare at home. Make sure to include these traditional drinks in your Holi party for your guests' refreshments.
Thandai
Thandai is an aromatic milk-based drink that is especially popular in Uttar Pradesh and Bihar during the Holi festival. First, soak fennel, melon seeds, poppy seeds, and almonds in water for a few hours; then grind them into a smooth paste. Then boil milk with sugar and saffron strands. Add the paste, crushed rose petals, and black pepper for a little spiciness to the milk. Before serving, chill the drink. The proper way to savour this drink is by adding lots of ice cubes. You can also try out several flavours by adding fruits to the drink.
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Kanji
Kanji is one of India's oldest fermented drinks that is known for its spicy, tangy flavours. To prepare it, first chop black carrots and add them to a glass jar or earthen pot with water, mustard seeds, red chilli powder, rock salt, and black pepper. For four to five days, let it ferment in the sun until its distinctively sour flavour develops. After the liquid reaches the proper consistency, drain it and serve it cold, adding a pinch of toasted cumin powder as a garnish. It goes well with festive foods like pakoras or gujiyas.
Also read: 5 Kanji Recipes For A Refreshing Holi
Bhaang Ka Sharbat
Holi celebration is incomplete with bhaang ka sharbat. This drink is made from the leaves and buds of the cannabis plant. To make this, grind fresh bhaang leaves with water, sugar, and spices like black pepper and cardamom. Once the paste is smooth, stir it into cold milk and add sugar to taste. In order to improve the drink's flavour and appearance, many people like to add nuts or rose petals.
It's crucial to remember that bhaang has a sedative effect on the mind; the amount can be changed based on each person's tolerance level. Garnish the chilled sharbat with a few mint leaves or sprinkle crushed nuts.
Lassi
Another lip-smacking beverage from northern India that comes from Punjab is lassi. Thanks to its hydrating qualities, it's a great option for keeping guests cool during the Holi celebration. Mix chilled curd, sugar, water, and a small pinch of cardamom for flavour to make a sweet lassi. Add fruits like mango, strawberry or rose flavouring for a more fruity twist. For the savoury variant, add salt and cumin powder. Serve the drink chilled in tall glasses as a cool and refreshing accompaniment to spicy snacks or heavy meals.
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Kesar Doodh
Kesar Doodh is a popular beverage that is frequently drunk in northern India, particularly in states like Uttar Pradesh, Punjab, and Haryana. It is served warm in the evening when the party comes to an end. To make this flavoured milk, slowly boil it and add a few strands of saffron to give it flavour. Adjust the amount of sugar, honey or jaggery according to your preference, then boil the mixture for a few minutes. To enhance flavour, you could think about mixing crushed almonds or pistachios with a pinch of cardamom powder.
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Aam Panna
Made from raw mangoes, aam panna is a popular summertime beverage in India that is loved for its zesty and cool flavour. This drink is perfect for Holi as it offers an escape from the warmth and energises the body with its tastes. To make this, first, boil the fresh mangoes until they are soft, then allow them to cool and remove the pulp. The,n blend the pulp with sugar, salt, roasted cumin powder, and a small pinch of black salt. Serve the mixture chilled with ice cubes after diluting it with cold water or soda, according to personal choice. Garnish it with mint leaves and lemon wedges.
Image Credit: Wikimedia Commons
