A Holi party is incomplete without vibrant colours, Bollywood music and ice-cold Thandai. If you wish to throw a gala party at your place this year, here is a little help from an expert chef to make the perfect Thandai that will keep you in high spirits.
For Thandai paste:
50 gms Melon seeds
50 gms Khus Khus
50 gms Fennel seeds
20-25 Soaked and peeled almonds
1 tsp Black Pepper
1/2 tsp Cardamom seeds
1 gms Saffron
2 tsp Dry rose petal
150 gms Sugar
75 gms Pistachio
2 ltrs Full cream cow's milk
Thandai paste as required
- To make the Thandai paste, grind all the ingredients in a blender till it turns into a fine paste.
- Boil the milk. Add the Thandai paste and simmer for 10 minutes.
- Turn off the flame. Keep it aside to cool down.
- Pour this Thandai concoction into a silver jug. Garnish the Thandai with chopped nuts, saffron and rose petals.
Recipe courtesy: Chef Prem K Pogakula- Executive Sous Chef The Imperial, New Delhi
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