Holi & Thandai

    Holi, The festival celebrates the eternal and divine love of Radha Krishna. It also signifies the triumph of good over the evil, as it celebrates the victory of Vishnu as Narsimha Narayan over Hiranyakashipu. It originated and is predominantly celebrated in India and Nepal but has also spread to other regions of Asia and parts of the Western World through the diaspora from the Indian Subcontinent. 

Story of Thandai 

    Thandai is quiet prominent around Holi, which falls in the month of Phalgun, marks the end of the winter season and the arrival of spring that is symbolic of new life. Thandai is often mixed with bhang, also known for its medical properties. Bhang-infused Thandai was first offered around 1000 BC making it one of the oldest drinks in the country, if not the world. It is quiet popular on festivals related to Lord Shiva and is also popular during Mahashivratri.

    In the northern states of India, the temperature gets extremely high during summers. Hence, to soothe one’s body temperature while playing in March heat, bhang is sometimes added in drinks like Thandai. During such periods of seasonal transition, the human immune system is believed to weaken. Not only does Thandai have fewer calories than regular milkshakes, it’s also a healthier option to alcohol. It helps cool the body and improves gut health in general.

    Most of the ingredients used to make Thandai are known for their health properties. For example, fennel seeds are known for its antioxidants, anti-flatulence and cooling properties; rose petals have digestive properties; almonds are known as a rich source of Vitamin E and have cholesterol regulating effects.

Did you know?

    In the Atharva Veda, one of the four sacred texts of Hinduism, cannabis is named one of the five most sacred plants on Earth. The text also refers to it as a ‘source of happiness’ and a ‘liberator’.

Recipe for Thandai

Ingredients

4½ cups milk (1 liter plus half cup)

20 almonds

10 cashews (substitute with 10 almonds)

15 pistachios (substitute with 5 to 6 almonds)

1½ tablespoon melon seeds (magaz)

1½ tablespoon poppy seeds (substitute with 8 cashews)

1½ tablespoon fennel seeds

12 green cardamoms

1 inch cinnamon

4 to 10 black pepper (adjust to taste)

5 to 6 tablespoons sugar (adjust to taste)

1 pinch saffron (optional)

20 rose petals or 4 to 6 tsps of gulkand

2 tablespoons sliced nuts for garnish

6 Ice cubes (optional for serving)

Method 

1. Add almonds, cashews & pistachios to a bowl. 
2. Pour water and soak them for 4 hours. To quicken this process you can also soak them in hot water for 1 hour. 
3. Peel the almond skin and add them to a blender jar along with cashews and pistachios. You can also rub off the pistachios to remove the skin easily. 
4. Add melon seeds, poppy seeds, fennel seeds, cardamoms, cinnamon, black pepper, rose petals (optional) and saffron to the blender jar. 
5. Blend all of these to a coarse paste. 
6. Then pour half cup milk and blend to a very smooth paste. 

How to make thandai

1. Bring 4 cups of milk to a boil in a pot. 
2. Then add sugar and the thandai masala paste. 
3. Turn off the stove and stir well to incorporate the ground paste well with the milk.
4. Cover this and refrigerate for at least 4 hours. Resting overnight gives the best flavors. 
5. Place a filter over a pitcher. 
6. Pour the thandai and pass it through the filter. 
7. Press down the solids to extract all of the milk. 
8. Add gulkand to serving glasses and stir in the thandai.