Recipe: Celebrate Spirit Of Holi With Delicious Thandai
4 and 1/2 cups full fat milk, 1/4 cup sugar, a pinch of freshly ground black pepper/kalimirch, a few saffron/kesar strands
To Be Blended Into Powder
1/4 cup almonds/badam, 2 tbsp poppy seeds/khus-khus, 2 tbsp fennel seeds/saunf, 1/2 tsp cardamom powder/elaichi powder, 20 whole white peppercorns/kalimirch
How to make
First soak almonds, poppy seeds, fennel seeds, cardamom powder and whole white peppercorns in cup of water overnight. Next morning, take milk and boil it. Add sugar, mix well and let it cool down. Now, strain the water and grind all the soaked ingredients to paste. Now add this ground paste to milk. Mix well using a laddle and refrigerate for 2 hours. Strain the mixture through a strainer. Now soak saffron strands in one tbsp of milk for 5-10 minutes. Then crush the saffron well and add it to milk. Add fresh pepper powder and mix well. Pour equal quantities of the thandai into 4 individual glasses and serve chilled.