Holi is not something I grew up celebrating. It is not such a popular festival in the South Indian culture, but people have adapted to it now. It was, in fact, quite a menace when we were younger and studying. Strangers would just throw balloons with coloured water or splash coloured paints and I didn't quite understand how that was considered celebration.
I enjoy it when its with family and close friends but definitely not with some arbit strangers
For those of you who do celebrate it, wish you a very Happy Holi. For those of you who dont, this drink is great for summers, Holi or otherwise
I did not have cardamom and khuskhus at home, so substituted it with some vanilla pods for a little twist to the traditional thandai
Thandai
What you need -
1 litre milk, preferably full fat
4 tbsp sugar
8 peppercorns
a few strands of saffron / kesar
20 almonds
2 tsp fennel seeds / saunf
1 vanilla pod
What you do with it -
Soak the almonds in hot water and keep aside for 15 mins
Pour out the milk into a thick bottomed vessel / pan
Allow the milk to boil and then reduce the heat
Slit the vanilla in half and add it to the pan of milk
Add the sugar and mix well till the sugar is dissolved
Powder the peppercorns and fennel seeds
Peel the skin off the almonds and grind along with the powdered peppercorns and fennel
Take the milk off the heat and allow it to cool
Add the almond paste to it and stir in well
Refrigerate this for 3-4 hours or overnight
Take a tbsp of warm milk and add the saffron strands to it
Strain the cooled milk using a sieve and discard the residue
Add the saffron and mix well
Serve cold with gujiyas, kachoris, kanji vada and other Holi delicacies
