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
Posts
.JPG)
Blog Directory