It is finally that time of year when the various festivals begin. As we bid adieu to spring and let the summer season take over in full swing, we make way for joyful fervour. With Holi just around the corner, it is time to gear up for some fun and delicious food and drinks. Thandai is an Indian cold beverage that is made with almonds, fennel seeds, watermelon kernels, rose petals, pepper, poppy seeds, cardamom, saffron, milk, and sugar. This beverage is widely consumed in North India, and it is usually connected to the Holi (or Holla mahalla) celebration and Maha Shivaratri. Among the different types of thandai, the badam (almond) and bhang (cannabis) thandais are the most popular.
Thandai and Holi are synonymous, as it is difficult to picture the festival without this mouthwatering treat. It is a versatile drink that can be personalised according to your own taste. And no holi party is complete without this beverage. Rose thandai is a variation that is made with rose petals and essence. Another version is the mango one, in which mango puree is added to make it a nice tropical beverage. Bhang thandai is a cannabis-infused beverage preparation, and as a result, it contains THC and other cannabinoids that, when ingested, provide an intoxicating effect. In this variation, whole milk is used because whole milk's fat contents aid in dissolving the fat-soluble cannabinoids.
Whatever the variation, one thing remains the same: the thandai masala. This powder is commonly available in markets, but nothing beats a homemade thandai powder free of adulterants. A good homemade thandai masala is very easy to make and packed with nutrients that provide energy to carry on with the celebrations of the festival of colours. And it can be preserved in the refrigerator for up to 3 months to make this refreshing cold drink anytime during the hot summer season.
Here's how you can make thandai masala at home:
Ingredients
- 150 g of almonds
- 70 g pistachios
- 1/2 cup Kharbooje ke beej or muskmelon seeds
- 4 tablespoons sabut kali mirch
- 30 g fennel seeds
- 10 g of green cardamom
- 2 tablespoons poppy seeds
- 4 tablespoons sugar
- 1/4 tablespoon saffron
- 4 dried rose flowers (petals)
Method
- Make a fine powder of sugar, cardamom, kali mirch, and fennel seeds to use as the base for the thandai masala.
- Blend almonds, pistachios, melon seeds, saffron, rose petals, and poppy seeds in a blender to make a fine powder. Use a sieve to separate the fine mixture, then put it aside.
- In a bowl, combine the two powders, and then keep them in an airtight container.
- Add a spoonful of the thandai mix to a glass of chilled milk and mix well before serving.
- Enjoy your homemade thandai during the festivities.
