Celebrate holi with Thandai

March 20, 2008
When we think of the word HOLI, colors flash our memories. Who can forget the childhood memories of playing HOLI with vibrants colours. Getting up in the morning applying oil and changing over to some weary cloths, rushing to splash colors to our friends and neighbours, While Mom’s busy cooking and getting goodies ready for visitors . Food also tops the list along with the colors in the festival of HOLI Every household we visit offers us a plate of goodies. I guess Thandai is also inseparable from the festival of HOLI. Such a refreshing drink and really rejuvenates the spirits.

When I grew up to be a teenager I starting keeping distance from colors since I was scared of getting freckles all over my face with those polluted colors. Well these days people are more aware of organic colors so it becomes safer to play with them .

Gulal is more safer than the dark water colors very commonly known as Varnish!!!!

Since we have been staying aboard for a long time I miss this wonderful festival, We hardly get a opportunity to have an elaborate HOLI. But in Beijing the Indian community is very compact and is close knit so we celebrate special HOLI. I feel happy to show my son how vibrant our cultures and festivals are.

I remember three years back I was in India , it was during HOLI, Oh my god I had a gala time playing with my nears and dears. I didn’t care about of the freckles !!!!!!!!!

left to right- myself, Sis in law, B in law, my husband

Me and my husband

This time since we are having few friends coming over to my place. I could hardly skip the idea of preparing thandai esp. when Holi is round the corner. The original recipe is from November edition of savvycookbook

Kesar pista Thandai

Serve -1

I cup milk
3to 4 tbslp sugar
1tbslp walnut
1tbslp almonds
1 tbslp pista
few strands of safforns
cardamom for flavour.

Boil the milk in sauce pan. Add sugar. Take a muslin cloth and roughly chop the nuts . tie the nuts in the cloth and dip the cloth in the boiling milk . Simmer and boil for 15 to 2o mins.

Remove the cloth and gently sqeeze the milk from the cloth . Remove the dry fruits and add them to the milk. Add few strands of saffron and cardamom for favoring . Chill it overnight before serving .

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  • Reply Saswati March 20, 2008 at 10:07 am

    this recipe looks so easy…here in moscow no holi for us… hope fervently next yr i should be in india:)

  • Reply ms March 20, 2008 at 5:21 pm

    God i miss holi. Gr8 recipe. Wish you and your family a very happy holi and dhuleti.

  • Reply Anonymous April 2, 2008 at 3:07 am

    The thandai was missed at the holi function in beijing.. surely the recipe will come handy for next year…

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