Madhu and her team at Ma India Cooking School are preparing for Holi this week and here's one of their favourite recipes

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THANDAI

INGREDIENTS

1/2 cup Blanched Almonds
2 tbsp Cashews
2 tbsp Pistachios
2 tbsp Poppy Seeds
2 tbsp Melon Seeds
1 tsp Fennel Seeds
1 tsp Black Pepper Seeds
1/2 tsp Cardamon Powder (ground seeds from 9 pods)
1/2 cup Sugar
2 tbsp Rose Water
4 cups Soy or Almond Milk
1 cup Water
Red Rose Petals for garnishing

METHOD

1. Soak almonds, cashews, pistachios, melon seeds, poppy seeds, fennel seeds and black pepper in a cup of water for 3 - 4 hours
2. Blend all soaked ingredients in just enough water to make a fine paste
3. To this, add 1 cup of water, cardamon powder and sugar and blend until sugar is dissolved
4. Strain the mix through the fine strainer or a cheesecloth
5. Discard remaining ground mash
6. In a jug, mix the strained liquid, milk and rose water and refrigerate
7. Pour into glasses, garnish with 2 - 3 rose petals and serve

THE STORY BEHIND THE RECIPE

Thandai is a cool and refreshing drink that is made during the Indian festival of colours called “Holi” celebrated during the month of March. Thandai is made with a mix of dry fruits, seeds and a few spices. The word “thandai” means that which is cooling and is derived from the Hindi word “thanda”.

Ma Indian Cooking courses represent a passion for cooking and compassion for life. They are designed to equip participants with the skills to create vegetarian and vegan Indian cuisine that is delicious, wholesome, and fresh. Demystifying the complexities of spices and ingredients, making Indian cooking simple yet absolutely delicious. To find out more about their classes for 2018, click here.