Get into the mood to enjoy this Holi, the festival of colors with thandai, a refreshing drink infused with fragrant spices and dry fruits. Jig it up your sharbat or shots with these cool thandai recipes.
Thandai sharbat recipe
2 cups milk
1 cup water
2 tbsp sugar, more if you prefer it sweeter
2 tbsp thandai masala
Cardamom, rose petal, saffron for garnish
In a sauce pan, add the milk, water and sugar. Add the thandai masala* and let it come to a boil. Then reduce flame and simmer for 10 minutes.
Let it cool to room temperature. When cool enough, either strain the milk using a muslin cloth or leave it as it is, depending on how you like it. Chill in the fridge for at least an hour before serving. Garnish with rose petals, saffron and cardamom.
Thandai shots recipe
1 cup thandai sharbat
45 ml gin per glass (or bhang** )
Lots of ice
Add 45 ml of gin/vodka/white rum to the thandai sharbat and serve chilled. You can rim the shot glasses with colourful sprinkles to give it a festive Holi vibe.
* To prepare the traditional thandai masala, dry fruits such as almonds, cashews and pistachios are often paired with watermelon and musk melon seeds, poppy, fennel, cardamom, nutmeg, and peppercorn, and ground. This is then added to soaked saffron strands and rose petals. Then it is further ground with a mortar and pestle.
** Bhang is consumed mostly in northern India by people to lighten their stress. An intoxicating drink, it has many medicinal properties. It has been used for curing vomiting, dysentery, fever, sunstroke and skin problems.