Holi, the festival of colours is all about letting your hair down and feeling the happy vibes that’s around us. And saying that the festival is incomplete without Thandai. This refreshing and healthful is an absolute mood lifter and the ancient city of Benaras is known to be the hub of Thandai.
The trick lies in adding a spoonful of bhaang to thadai that gives it the elevated experience. In the words of Ratika from CauldronSisterss “this famous Indian cold drink that’s usually prepared with a handful of almonds and bhaang (cannabis) has gotten innumerable makeovers over a period of time. Interestingly, not all such variations have bhaang in them, which makes them child-friendly. The popular Thandais today are as versatile as they can be, with ingredients like magaj, fennel seeds, watermelon kernels, rose petals, pepper, cardamom, saffron, etc. Scientific reason behind having Thandai is to prepare body for weather change. thandai's also helps to cure constipation and boosts energy & Immunity. So who would say no to this yummy glass of wholesome goodness”.
Here are two exclusive recipes Ratika & Riccha Khetan, two Sisters, who are jointly known as CauldronSisterss. Their love for food encouraged them to start culinary workshops, food deliveries and slowly & gradually it turned huge as restaurants & cafe started approaching them for consultancy. With each step further, they mastered their cooking skills and it added magic to every bite they curated. Together, over the years, they have successfully filled people’s kitchen with enchantment with exotic vegetarian food. They mastered all cuisines on their own, by experimenting & creating a fusion of many dishes. They do complete vegetarian food in cuisines like Indian, Continental, Chinese, Mexican, Thai, Moroccan, Egyptian, Spanish, Japanese sushi, Burmese, Italian, Korean, desserts. They have successfully setup several restaurants & cafes in Jaipur & Ajmer.
They are published authors with 2 cookery books on lines of Khichdi! Their latest book ‘Khichdi:Simple, Soulful & Soothing!’
Here are two of simple Thandai recipes by them
Thandai Chenna Rabri
Ingredients
• 250gm paneer grated
• 500gm low fat milk
• 1/2 Cup sugar or substitute
Method
• Take a heavy bottom pan.
• Heat milk in it & boil.
• Keep boiling till it reduces to 300gms nearly.
• Once it’s little thick, simmer the flame.
• Mix paneer, sugar & thandai masala one by one.
• Mix quickly so it doesn’t stick at all.
• Give a boil & keep aside.
• Once cool, serve in a bowl.
• Garnish with dry fruits & nuts.
• Serve chilled.
Quick and Easy Thandai Powder
Ingredients
• 60gm almonds
• 45gm cashews whole
• 15gm pistachios
• 10gm melon seeds
• 7gm pepper corns
• 4gm fennel seeds
• 15 cardamom
• Pinch of saffron
• 3gm dry rose petals
Method
• Take all the ingredients in a Mixie.
• Churn but not for long.
• Churn 3 seconds at a time else nuts will lose oil.
• To make thandai, take chilled milk, add powder to it.
• Add sugar or honey or substitute as per taste.
• Soak for 1 hour & sieve.
• Serve cold, top with chopped dry fruits.