This year I was not very excited about Holi, perhaps because of kids exams and being a mum I was quite occupied with helping them with their studies and nursing them as bothwere down with flue, until a few days ago when i saw the hoardings of Holi celebration to be held at quite a few places in Bahrain. A fair not to be missed where there will be various food stalls serving traditional delicacies, crafts, splash of colors and DJ lifting up your spirits. Mere seeing these advertisements were more than enough to lift my spirits in celebrating the festival of colors.
Holi celebrations without “Thandai” and sweets is incomplete. This flavorful drink is quite common in India during Holi. Its is a fragrant and refreshing drink with richness of milk, almonds and cashews, spiced with peppercorns, fennel, cardamom, poppy etc and the rose petals gives a truly royal touch to the drink.
Thandai masala is very easy to make and taste way better than the store bought ones. You make the masala in a batch and store it in an air tight cointainer so that it is readily availabe for you to use whenever necessary.
This fusion recipe is surely going to win every ones heart
For Thandai Masala
- 1/2 cup almonds
- 1/2 cup cashew
- 1/2 cup pistachios
- 2 tbsp watermelon seeds( magaz)
- 1 tbsp fenel seeds ( saunf)
- 1 tbsp poppy seeds( khus khus)
- 1/2 tsp peppercorn( kali mirch)
- 1/2 tsp nutmeg ( jaiphal powder)
- 10-15 green cardamom( elaich)
- 1/2 tsp saffron
- 1 tbsp gulkand or rose petals
- Combine all the ingredients in a grinder except the gulkand and grind into a fine powder. Once done store it into a glass air tight container so that you can use it whenever needed for 2-3 weeks.
For Thandai Panacotta
- 400 ml thick cream
- 1 tbsp gelatin
- 1 tbsp gulkand
- 4-5 tbsp powdered sugar
- few saffron strands
- 2-3 tbsp thandai paste ( mix 2 tbsp thandai masala with 3 tbsp milk and blend it into a fine paste)
- In a deep bottom sauce pan heat the cream on a low flame but Do not boil. Meanwhile in a separate bowl mix the gelatin with little lukewarm water and keep it aside to bloom.
- Now add the gulkand, sugar, saffron and the thandai paste and mix well until well combined.
- Once the cream starts boiling remove from heat do not let it boil. Once the thandai cream mixture cools down a little take few table spoon full and mix with the gelatin. Now por the gelatin cream mix into the thandai cream mixture. Stir well until all the ingredients are very incorporated.
- Now transfer the thandai cream mixture into your desired mounds or bowls.
- Refrigerate for at least 3-4 . Garnish your panacotta with some gulkand or rose syrup or simply finely chopped pistachio and almonds before serving.