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.
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 http://www.magnamags.com/
Kesar pista Thandai
I cup milk
3to 4 tbslp sugar
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 .