Bura na mano HOLI HAI !!
Holi – The festival of colours !! What’s life when its black & white ?? India being a festive country is as vibrant as the colours of a rainbow !! And Holi is one such festival which brings out colour onto people. Celebrated through the length and breadth of India, holi only brings out the fond memories of childhood where we enjoyed spraying and throwing colours on everyone be it 9-99 :-D. Holi festival marks the end of winter and the onset of spring. On this day, a big bonfire is lit to depict the victory of good over evil i.e the end of Holika a demoness. Holika was the sister of a bad evil King Hiranyakashipu. His son Prahalad was a great devotee of Lord Vishnu. When the little Prahalad did not follow his father’s footsteps, he was tortured and subjected to cruel punishments by the evil King Hiranyakashipu. None of this proved harmful for the little devotee.To cut the long story short ,Holika who sat in the pyre with Prahalad with the intention of destroying him was not spared. She was burned to death. Hence on holi a bonfire is lit to symbolise the end of evil.
Festivals in India are synonymous to food and different delicacies prepared for each of them. And for holi its gujjiya, pedas and thandai. This is something which is not prepared in South of India , but I learnt this from a good friend of mine.This is so refreshing with lots of nuts that makes you full at the end of it.
Thandai is a flavoured milk prepared using cashew nuts, almonds, pista , khus-khus, saffron, melon seeds, cardamom, fennel seeds and pepper. Its a fine blend of spices and sweetish in taste, a very unique drink indeed.
Makes 2 big glasses
- 750 ml of Full Fat Milk
- 10 teaspoons of Sugar (adjust according to your taste}
- 5 pods of Cardamom
- 7-8 Black Peppercorns
- 10 Almonds , soaked and blanched
- 10 Pistas , soaked and blanched
- 10 Cashew nuts , soaked and blanched
- 1.5 tablespoons of Khus-Khus , soaked for an hour
- 1/2 tablespoon Fennel Seeds
- A big pinch of Saffron
- In a thick bottomed pot, add milk and saffron , bring it to a boil.
- Grind cardamoms, peppercorns, almonds, pista, cashew nuts , khus-khus and fennel seeds using a few tablespoons of milk.
- The paste should be smooth and hence soaking of the above ingredients is necessary.
- Add the paste and sugar to the boiling milk.
- Allow it to boil for a couple of minutes so that the raw smell is out.
- Remove from the flame and allow the milk to cool down.
- Refrigerate for 2-3 hours so that all the flavours are absorbed well and then filter the milk using a strainer.
- Fill it in glasses and enjoy it cold.
- Note :- The sweetness was just enough for my taste buds, feel free to add more.
- Its tastes awesome when there is right amount of peppercorns.
- When you need to make more of this, just double the ingredients.
- Last but not the least, HAPPY HOLI