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Holi, filled with colour and enthusiasm, has to be one of the most fun festivals in India. Marking the onset of spring, Holi is just the right way to deal with the hotter days. Amidst the playful chaos of gulal and water balloons, staple festive delicacies like gujiya and thandai always take centre stage.
But did you know that the quintessential Holi drink, thandai, is much more than a beverage? The creamy connotation made with the perfect blend of spices and nuts has its own cultural significance. To learn more about the popularity of thandai on Holi, read on! As a bonus, you’d also get quick tips to prep thandai at your home to make the most of the festival of colours.
Significance Of Thandai On Holi
One of the simplest reasons to have thandai as a part of the Holi platter is to keep everyone hydrated. Since Holi is typically celebrated in the scorching heat of the Sun, it’s only natural to have a quick immunity-boosting drink to gulp and go on with a water balloon fight.
However, if you look at the cultural significance of thandai, it was first made in Varanasi and is known to be one of the oldest beverages. While it was prepared to celebrate Maha Shivratri with the addition of bhang, as Lord Shiva used to drink it to keep Himself cool. With Holi falling just a few weeks after Maha Shivratri, it slowly became a must-have for both the festivities.
Tips To Make Thandai At Home
Nuts And Spices
What makes thandai rich and creamy is its addition of a blend of dry fruits, nuts, and seeds. To make the perfect base, you can soak almonds, cashew nuts, melon seeds, poppy seeds, etc, for a couple of hours. Once soft, you can grind the ingredients into a smooth paste.
Types Of Sweetener
Even though, as per the traditional recipe, thandai is sweetened with mishri (crystalised sugar), you can also use natural sweeteners like jaggery, honey, or even dates. Just remember that the sweetener you’re adding will directly impact the colour of the thandai, so if you need a classic cream-coloured thandai, it’s best to add honey or sugar.
Use Thick Milk
To make a thick batch of thandai, you should use full-fat milk. However, if you’re following a plant-based diet, you can use options like almond milk or soy milk. To further enhance the nutty flavour, you can also add a cream made with soaked cashew nuts or coconut milk.
Grind To Perfection
Before you mix the blend of nuts with milk, you should make sure that the paste is lump-free and smooth. While the soaked nuts and seeds can be perfectly ground with mortar and pestle, you can also use a blender and add a little milk till smooth. Once done, you can strain the contents to get rid of any coarse particles.
Garnish And Chill
As the name suggests, thandai is best when served chilled. Once you have prepped the beverage, refrigerate thandai for a couple of hours. Finally, you can garnish with chopped dry fruits and dried rose petals before serving.
