Let us share our magic with
you today by celebrating Holi together with the recipe of Thandai!
Holi, a Hindu festival, marks
the arrival of spring. Known as the Festival of Colour, it takes place over two
days, and is a celebration of fertility, colour, and love, as well as the
triumph of good versus evil.
Thandai is a sweet, creamy
milk drink, considered as a Holi staple, which as other Holi foods, is meant to
awaken the senses and keep the spirits high.
1?3 cup raw whole almonds
3 tbsp. melon seeds
(from 1?2 cantaloupe)
3 tbsp. poppy seeds
2 tbsp. raw cashew
1 1?2 tbsp.
raw shelled pistachios
4 cups whole milk
1 1?2 cups
1 tsp. fennel seeds
10 black peppercorns
10 green cardamom pods
1 (1″) stick
cinnamon, broken into pieces
A few strands of
20 rose petals, plus
more for garnish
8 oz. floral gin,
1?4 tsp. freshly grated nutmeg, as garnish
seeds, cashews, and pistachios with 2 cups of water; soak for 1 hour. Remove
and discard skins from almonds and pistachios. Drain nuts and seeds; set aside.
Bring milk to a boil
in a 2-qt. saucepan. Add sugar and saffron, stirring until sugar is dissolved;
set aside. Toast the fennel, peppercorns, cardamom and cinnamon in an 8″
skillet over medium heat until fragrant, about 4 minutes; let cool slightly.
Transfer spices to a food processor, along with the nut mixture, 1 tbsp. milk
mixture, and rose petals. Puree to a smooth paste. Whisk paste into milk mixture,
and strain through a fine mesh sieve, pressing on solids. Refrigerate strained
milk mixture until chilled. Stir in gin and divide between serving glasses;
garnish with grated nutmeg and rose petals, if you like.
Reprinted from: https://www.saveur.com/article/recipes/Thandai?src=SOC&dom=tw