BM #132 Week 2 Day 1 -
This week I shall showcase some of the dishes popular during the colorful festive season of Holi.
Thandai in any form is the beverage of choice during the festival of colors, Holi. I have here a variation to the traditional Thandai with the use of Gulkhand (Rose preserves).
Ingredients -
For Thandai Masala Paste -
Almonds 1/2 cup
Cashews 1/2 cup
Gulkhand 1/2 cup
Poppy Seeds 1 Tbsp
Fennel Seeds 1 Tbsp
Black Peppercorns 1/2 tsp
Cardamom 6 to 7
Nutmeg Powder 1/4 tsp
Saffron Strands 10 to 15
Dates 8-9
For Thandai -
Milk 4 cups
Evaporated Milk 1 can (14 oz)
Water 2 cup
Sugar 1 Tbsp ( or to taste)
For Garnish -
Chopped Almonds
Chopped Cashews
Dried Rose Petals
Saffron strands
To make the Thandai paste, soak all the ingredients listed under 'For Thandai Masala Paste' in sufficient water for about 4-5 hours.
Drain and grind all the ingredients into a fine paste using a high power blender adding as much water as needed.
Meanwhile boil 4 cups of milk adding evaporated milk and allow it to cool.
Mix the thandai masala paste in the boiled and cooled milk. Add sugar as needed. Mix well and refrigerate for atleast 4-5 hours.
Check for the flavor and serve cold garnishing with chopped nuts and crushed dry rose petals.
Preparation Time 15 minutes + Cooling time 5-6 hours
Makes 2 liters
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I love both thandai and gulkand and you have combined my favorites. How can I say no :-) A delicious drink for this holi.
This is an excellent drink Harini. So wonderful to make for Holi...lovely pictures..
Delicious nad cooking thandai !! Cant never miss it in the holi season !!
I love thandai and usually get it in restaurants as I am the only one who loves it. This gulkhand version sounds yummy. I guess I could try to convince the herd here with your recipe.
Thandi with gulkhand is so delicious and a good drink for holi.
Absolutely refreshing for a hot summer drink... Looks so good...