What’s Holi without some fun of drinking bhang and enjoying your favorite festival of colors at its best? Playing with numerous colorful Gulaal and sprinkling water all around with your Pichkaris, and relive the best days of your childhood all over again.
There are many ways to enjoy Holi while eating and drinking many mouthwatering dishes, but we can help you with a few simple and quick recipes, to make this Holi an unforgettable experience.
Thandai is known to be a traditional drink for Holi festival which every elder person enjoys, especially if it’s mixed with Bhang. Today, we will tell you how to make Bhang Thandai at home for your guests to serve on Holi.
PREPARATION TIME: 90 MINUTES
• 1 cup of warm Water
• 3 tablespoons or 30 grams of Almonds (Badam)
• 20 grams or 2 heaped tablespoons of Pistachios (Pista)
• 2 tablespoons of Poppy Seeds (Khus Khus)
• ¼ cup or 30 grams of Melon Seeds (Meeng)
• 2 tablespoon of dried Rose Petals or Rose Water or Gulkand
• 1 tablespoon of Fennel Seeds (Saunf)
• ½ tablespoon Whole Black Pepper (Sabut Kali Mirch)
• 3-4 Green Cardamoms Seeds (Chhoti Elaichi)
• 1 pinch of Saffron (Kesar)
• ½ cup or 100 grams of Sugar
• 3 glass of chilled Milk
• 3-4 tablespoon of Bhaang Powder
• Ice Cubes as per the requirement
• A few Rose Petals or Chopped Pistachios or Almonds for Garnishing
HOW TO PREPARE:
FOR SOAKING DRY FRUITS, SEEDS & SPICES:
1. Pour a cup of warm water in a bowl, then add almonds, pistachios, poppy seeds, dried rose petals, melon seeds, black pepper and fennel seeds to it.
2. Mix well and set aside for 1-2 hours. Don’t forget to cover it up.
FOR THANDAI PASTE:
1. Now, after 1-2 hours, take the soaked ingredients and put them all in a blender together, including the water.
2. Then add the sugar, saffron, bhang powder and cardamom seeds into the blender among all the soaked ingredients.
3. Now blend them all into a fine and smooth paste. Then take out the mixture into a bowl and keep aside.
FOR MAKING THANDAI:
1. Now, take chilled milk in a large pot and add an equal amount of water to it.
2. Next, add the Thandai paste into the pot and mix well.
3. Then, put ice cubes either in glasses or add them into the bhang Thandai.
4. Garnish with rose petals, chopped pistachios, and almonds and serve immediately or refrigerate for later use.
Note* Thandai can be kept good for about a week only in the refrigerator.
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