Traditional Indian recipes, made and consumed during festivals have an intrinsic logic. They are meant to deliver many health benefits required at that time in the year. Most festivals are linked to the harvest or change in seasons, and the traditional recipes made during that time, help build immunity and prepare our body by for the upcoming change in the season.

Holi marks the onset of summers. Thandai is a very popular drink which is made during the festival of Holi. It is a cooling, tasty and nourishing drink made using a mix of dry fruits, fennel seed, milk, gulkand and spices.

Thandai has immunity boosting properties. It also Improves digestion, acts as an energy booster and a natural detoxifier. The gulkand and fennel seeds have cooling properties whereas the dry fruits give energy as well as help boost immunity.

There are many versions of thandai like kesar thandai, gulab thandai but I prefer the original version which has a mix of everything.

Ingredients:

• Sugar 1 cup
• Water 1 cup
• Saffron few strands
• Full Cream Milk 1 litre

For grinding:

• Almonds 12-14
• Cashewnuts 12
• Pista 8
• Elaichi/ Green Cardamon 3
• Raisins 8
• Peppercorns 1 tsp
• Pumpkin seeds 1 tbsp
• Khuskhus/Poppy seeds 1 tbsp
• Saunf/Fennel seeds 1-1.5 tbsp
• Gulkand 1.5 tbsp

For Garnishing:

Dried rose petals (optional)

Method:

Soak all ingredients mentioned under “For grinding” in a cup full of water except gulkand for 6 hours or overnight.

Remove the skin of the almonds and grind the soaked ingredients, along with the gulkand to a fine paste. Pass this paste through a sieve.

In a thick bottomed pan add the sugar, water and saffron strands and bring to a boil. Add the ground, sieved paste and bring to a simmer on a low flame.  

Add milk and bring to a boil. Adjust the consistency and sweetness by adding more milk and sugar if required. The Thandai is ready.

Cool the Thandai and refrigerator. Serve chilled garnished with dried rose petals.