Top News

Holi Food Recipe: It is not possible to have a festival of Holi and not have a glass of Thandai in your hands. But instead of the powder and adulterated syrup available in the market, this time make your guests taste the real taste. To get the taste of the streets of Mathura, follow this traditional recipe which will not only give you freshness but will also cool your stomach.

Thandai of Mathura and Vrindavan is known for its special thick texture and aroma. Its real secret is the freshness of the spices used in it. If you also want to spread the same magic at home this Holi, then leave the ready-made packets from the market and prepare your own thandai masala.

Ingredients for Thandai

Dry Fruits: Almonds (20-25), cashews (15), pistachios (10) and magaj seeds (melon seeds).

Spices: Black peppercorns (8-10), fennel seeds (2 tablespoons), poppy seeds (poppy seeds), and green cardamom.

For flavour: Dry rose petals, saffron threads and freshly ground sugar or sugar.

Mainstay: At least 1 liter full cream milk.

Method of preparation

• First of all, soak almonds, cashews, pistachios, magaj, fennel and poppy seeds in water overnight or for at least 5-6 hours.
• Peel the soaked almonds. Now grind all the wet ingredients with black pepper, cardamom and rose petals in a mixer and make a fine paste. The finer the paste, the more velvety the thandai will be.
• Boil milk and add saffron to it and keep it to cool. When the milk cools down, add the prepared paste and sugar/candy to it.
• Now filter this mixture through a muslin cloth or fine sieve. Let it cool in the refrigerator for at least 2-3 hours.

To get the feel of Mathura, serve Thandai in an earthen kulhad on the festival of Holi and sprinkle finely chopped pistachios and saffron strands on top. This drink is not only delicious but the fennel and black pepper present in it also helps in digestion.