Its time for Holi! The most colourful and vibrant Indian festival of all!!
It marks the arrival of spring and is also celebrated to give thanks for a good harvest. Everyone dons their old clothes, gets together to play with colours and water. As with all festivals, Holi also has its share of quintessential food preparations. Since is Thandai is the most popular beverage for this celebration, I have for you Instant Thandai Masala Mix ( spice nut mix) to help you make this special drink in no time!
For years, my parents have treated us to their homemade thandai or sardai. It’s essentially, milk flavoured with nuts and spices – such sublime flavours! Over time, they’ve moved on from the more traditional and tedious process of making it to this instant mix. This way, we get to enjoy thandai whenever we want, and not just for Holi!
Nowadays markets are flooded with bottled Thandai and instant mixes. As I have grown up drinking the real stuff, I tend to stay away from all of this. Not only is the taste seriously compromised, but there are way too many preservatives, artificial flavourings, colours and unnecessary amount of sugar in them. Why bother with all of that when you can grind all the nuts and spices in a grinder at home, store it in a jar, all within 5 minutes ? Of course you must have all the ingredients in hand., which also are so easily accessible!
Make a jar full of this goodness, store it in your refrigerator. Anytime you want, simply blend a couple teaspoons with milk ( I used homemade ALMOND MILK ) and enjoy this exquisitely spiced, healthy, cooling drink. You may want to strain the blended milk if you like a smooth texture. If you don’t mind the slight coarseness from almonds and poppyseeds, then there is no need to strain.
So have a funfilled safe Holi, enjoy all the delicacies along with this Thandai! I’d love to hear from you. Do leave a comment below and share a picture on INSTAGRAM using the hashtag #tashasartisanfoods !
Instant Thandai Masala Mix
- 1/4 cup Almonds
- 1/4 cup Pistachio
- 1/4 cup Cashewnuts
- 2 tbsp Poppy seeds
- 2 tbsp Melon seeds
- 2 tbsp Fennel seeds
- 10 pods Green cardamom, seeds only
- 2 tbsp Dried Rose Petals
- 1 tsp Black pepper
- 1/4 tsp Nutmeg
- 1/4 tsp Saffron
Place all the ingredients in a clean, dry coffee/ masala grinder.
Grind to a fine powder. At this stage, you can sieve the powder and and grind the residue again. I skipped this step and left my mix a little chunky.
Store in air tight jar and refrigerate.
To make Thandai:
Blend a glass of milk ( I used Almond Milk), some sugar or any sweetener of your choice ( I used jaggery powder), according to your taste and 2 tsp of this mix in your blender. Taste and adjust for sweetness. Chill and enjoy!