The summer is upon and the scorching heat has put a damper on almost all of our outdoor plans. Since it is not quite ideal to hit the roads, how about making the most of your weekend while you are at home. Now not everybody has the luxury to make biryani or kadhai paneer, but sometimes, something as simple as barfi can also hit the spot. Thandai is an Indian summer beverage that is commonly consumed during Shivratri and Holi, or when the temperatures just begin to soar. India being a tropical country, witnesses a very harsh summer, therefore beverages like Thandai, often have a calming effect. The word ‘Thandai’ is derived from Hindi word ‘Thanda’, which means cool, references of the drink have been found in ancient Indian texts too. Thandai is different from ‘Bhaang’, the latter is also a spring-summer drink, but it also includes cannabis making the drink intoxicating in nature. Thandai on the other hand is made with a special ‘Thandai masala’ often made with almonds, pistachios, poppy seeds, dry rose petals et al.
All you need to do to make Thandai is take a glass of milk and dissolve a spoonful of ‘Thandai’ mixture in it. And guess what, you can make plenty of other desserts using this ‘Thandai’ mixture too, like this Tnadai Barfi.
Chef. Arvind Rai, Executive Chef- The Ashok, tells us how to make delicious Thandai Barfi to beat the summer blues.
He also gave us the recipe of his ‘Thandai’ mixture
Thandai mixture:
Ingredients:
- Almonds : 100 gms
- Pistachio : 50 gms
- Melon Seeds : 50 gms
- Poppy Seeds : 50 gms
- Fennel (Saunf) : 20 gms
- Black Pepper Corn : 25 gms
- Green Cardamom : 10 gms
- Dry Rose Petals : 20 gms
Method:
- Dry roast the fennel, peppercorns and cardamom.
- Blanch and remove the skin of Almonds & Pistachio
- Soak melon seeds and poppy seeds in water for 2 hours.
- Mix all the ingredients together and make a smooth paste.
- Keep it refrigerated and use as required.
Now, the recipe you were waiting for, The Thandai Barfi...
Ingredients:
- Khoya : 100 gms
- Sugar : 30 gms
- Thandai Mix : 04 tbsp
- Saffron : few strands
- Pistachio : 5 gms
Method:
- Grate khoya and sauté in a thick bottom pan till it is soft and without lumps.
- Add sugar, thandai mix and thicken the mixture.
- Switch off the flame and transfer mixture on a greased tray. Set it flat using the backside of a spoon.
- Cut the mixture into required shapes and sizes after it is cold and set.
- Top with chopped pistachio and saffron.