Holi 2024: 6 Traditional Indian Beverages for the Festival Celebration – News18

Indulge in the comforting warmth and aromatic richness of traditional Indian beverages with these recipes. Masala Kesar Doodh offers a creamy blend of milk infused with a homemade masala mix of nuts and spices, perfect for cozy evenings. Saffron Thandai presents a refreshing twist, combining saffron-infused milk with a flavorful blend of nuts and aromatic spices, capturing the essence of festive celebrations in every sip.

Saffron Thandai recipe by Honey Chopra, Chief Intoxicologist, ibis Hotel Bangalore

Ingredients:

For Thandai Mix:

• 4 1/2 cups full-fat Milk
• 1/2 cup Sugar
• 1/2 cup Almonds
• 1/2 cup Cashew Nuts
• 1/2 cup Pistachios
• 1/2 cup Sultanas
• 2 tbsp Melon Seeds (charmagaz)
• 10 whole Black Peppercorns
• 1 1/2 tbsp Fennel Seeds (saunf)
• 1 small stick Cinnamon (dalchini)
• 1 1/2 tbsp Poppy Seeds (khus-khus)
• 8 Cardamoms (Elaichi)
• 2 tbsp dry Rose Petals
• 1/2 tsp Saffron (Kesar) strands
• 1 tbsp warm Almond Milk (optional)

For The Garnish:

• 4 tsp finely chopped Pistachios
• A few Saffron (Kesar) strands

Method:

1. Combine saffron and 1 tbsp warm milk in a bowl. Set aside.
2. Boil milk and sugar in a deep non-stick pan.
3. Refrigerate the milk until cold.
4. In a deep bowl, soak almonds, cashews, pistachios, watermelon seeds, black peppercorns, fennel seeds, cinnamon, poppy seeds, cardamom, rose petals, in enough water for at least 2 hours. Drain, reserving the soaked water.
5. Blend soaked nuts and spices with 3/4 cup of soaked water until smooth.
6. Combine cold milk, prepared paste, and saffron-milk mixture in a blender. Blend until smooth.
7. Strain the mixture through a strainer.
8. Pour Thandai into 6 glasses.
9. Serve chilled, garnished with chopped pistachios and saffron strands.

Coffee Thandai Fusion by Devanshi Tripathi, Founder of North Star Cafe, HSR Layout Bengaluru

Ingredients:

Coffee (instant powder or freshly brewed)

Thandai Mix (homemade or store-bought)

Milk (dairy or plant-based)

Sweetener (sugar or sweetener of choice)

Ice Cubes

Garnishes (saffron strands, crushed nuts, edible rose petals)

Optional Spices (cardamom powder, ground black pepper)

Method:

Prepare Thandai Mix (if homemade).

Brew Coffee (if using freshly brewed).

Mix Thandai with Coffee in a blender.

Heat Milk (optional for hot version).

Combine Coffee-Thandai Blend with Milk.

Sweeten to taste.

Add Ice (optional for cold version).

Garnish (optional).

Serve immediately.

Bhang Espresso Bliss by Devanshi Tripathi, Founder of North Star Cafe, HSR Layout Bengaluru

Ingredients:

Espresso

Bhang (cannabis-infused ingredient)

Milk (dairy or plant-based)

Sweetener (sugar, honey, etc.)

Ice Cubes (optional)

Garnishes (cocoa powder, cinnamon powder, whipped cream)

Method:

Brew Espresso.

Prepare Bhang (if homemade).

Combine Espresso and Bhang in a cup.

Heat Milk (optional).

Add Milk to the cup.

Sweeten to taste.

Garnish (optional).

Serve immediately.

Summer Special Zafrani Thandai by Chef Ashish Srivastav, Executive Chef, Mayfair Spring Valley Resort, Guwahati

Ingredients

• 1/2 teaspoon Saffron Strands
• 1/2 cup warm milk

Thandai Ingredients

• 2 cups half and half regular milk
• 1 3/4 cups whole milk
• 3/4 tablespoons Rose Water
• 1/4 cup sugar
• 1/2 cup water (optional)

Thandai Masala Ingredients (Yields 1/4 cup)

• 12 Almonds
• 12 Cashews
• 10 Pistachios
• 1/2 teaspoon Black Peppercorns (adjust to taste)
• 10 Cardamom Pods (or 1 1/2 teaspoons Cardamom Powder)
• 1 teaspoon Poppy Seeds
• 1 teaspoon Fennel Seeds (or 1 1/2 teaspoons Fennel Seed Powder)
• 1 tablespoon Melon Seeds (chaar magaz)
• 1 1/2 teaspoons Cinnamon Powder
• 1/2 teaspoon Nutmeg Powder
• 1 1/2 teaspoons Rose Petal Spread (gulkand)

Method:

1. Soak saffron in warm milk for 10 minutes.
2. In a large pot, combine milk and half-and-half.
3. Add sugar and whisk until combined.
4. Stir in Thandai Powder mixture.
5. Add rose petal jam (gulkand).
6. Bring mixture to a boil, whisking continuously.
7. Once boiling, remove from heat and let it sit for at least an hour to infuse flavors.
8. Stir in rose water.
9. Strain mixture through a sieve, pressing to extract as much liquid as possible.
10. Pour in saffron milk.
11. Cover and refrigerate for 3-4 hours or overnight.
12. Serve chilled, garnished with slivered almonds and saffron strands.

Summer Special Tender Coconut Malai Lassi by Chef Ashish Srivastav, Executive Chef, Mayfair Spring Valley Resort, Guwahati

Ingredients:

• 1 Tender Coconut
• 3 cups Yogurt
• Malai from 1 tender coconut
• 1/4 cup Sugar
• Juice of 2 Lemons
• Few drops of Rose Water
• Ice (as required)

Method:

1. Scoop out tender coconut flesh.
2. Blend tender coconut flesh, yogurt, malai, sugar, lemon juice, and rose water until smooth.
3. Add ice as needed and blend again until desired consistency.
4. Serve chilled.

Masala Kesar Doodh recipe by Honey Chopra, Chief Intoxicologist, ibis Hotel Bangalore

Ingredients:

• 2 cups milk (low fat or whole)
• 2 tablespoons Sugar (or to taste)

Masala Milk Powder:

• 1/4 cup Almonds
• 1/4 cup Cashews
• 1/4 cup Pistachios
• 2 tsp Cardamom Powder (Elaichi)
• 1/2 teaspoon Nutmeg Powder
• 1 teaspoon Saffron

Garnish (Optional):

• 2 teaspoons sliced Pistachios
• 1 pinch Saffron Strands

Instructions:

1. Grind almonds, cashews, pistachios, cardamom powder, and saffron in a spice grinder until coarse. Store the masala milk powder in an airtight container.
2. In a stainless-steel saucepan, add a teaspoon of water followed by milk.
3. Cook milk on medium heat until it comes to a rolling boil. Reduce heat and stir in 2 tablespoons of masala powder per cup of milk.
4. Simmer the milk on low heat for 2 to 3 minutes.
5. Pour the milk into cups.
6. Garnish with sliced pistachios and a few strands of saffron if desired.
7. Serve hot and enjoy!