Holi; celebrating the Colours of Spring with Thandai (Milk and Nut Based Fragrant Cooling Drink

It’s that time of the year again when I want to reach home and soak all the festivities and the riot of colours that abides Santiniketan. Come spring and Santiniketan wears on a striking attire of greenery and colours. Amongst all those glowing new leaves with vividly clourful flower the Ashramiks beautifully welcome the spring with colour and music. You might not have ever been to a place like ours where the nature is celebrated through its seasons with song, dance and recitation from the noble laureate poet Tagore. You should once visit Santiniketan to be a part of an age old tradition of blending in the colourful nature with Abir (gulal). 

Holi or Basanta Utsav is a festival to celebrate new life and hope, to blend in with the lustrous clours of nature and to usher in the onset of spring with joy and dance. In Santiniketan students of the university celebrate this festival with immense fervor and zeal. Everyone attired in yellow clothes greet spring with the tune of Rabindra sangeet and later blend in with the colourful nature with abir or gulal. The whole function is so welcoming and exerts s so much of warmth that even visitors who come from all over the world join in the delightful atmosphere. As student I always took part in this festival and always was a part of the morning dance program. Today away from home and my very own environment I understand the meaning and importance of this place to me. The serenity and beauty of this place is very striking and once you are there you could never forget the feeling of waking up to a blissful day to the strains of the poet’s songs or enjoying yourself differently amidst the nature is something very lingering that you would like to remember all your life. Don’t trust me???Well then check these out

(courtesy Youtube.com Thanks Subrata and Rahul)

More about Santiniketan HERE.

Now back to todays recipe. The time I saw this month’s JFI theme of fennel I instantly thought of Kashmiri cuisine which this fragrant spice plays the most important role. So following this thought I googled and prepared Methia Olu Chaman and gravy dish with fresh fenugreek leaves. Potatoes and cottage cheese. The dish came out so well that we devoured the whole quantity silently for dinner without even taking a single picture. So next week I again made the same and this time was very adamant to click before set to eat….but alas again the dish was relished without touching the camera. And the fun part is I don’t even feel guilty as foods are to be enjoyed like this. So that post is sitting pretty in my draft and will come later. Today I share with you a very dear Holi recipe of mine, which is Thandai. This is meant to be a cooling drink to rejuvenate and satisfy your tired limbs from playing Holi. This is a milk based creamy drink, very fragrant with fennels and cardamoms. In Northern part of Indian they put some Bhang or Siddhi  (leaves and flowers (buds) of the female cannabis plant) goli in it which is said to have transcendental properties. Today though friends brought in Bhang ki Thandai but I made my own without Bhang and served it to Hubby after is afternoon nap. It’s a very refreshing drink and am planning to make it more often during summer.

Here is the Recipe

Thandai (serves 2)

Ingredients:

Toned Milk: 11/2 glass

Sugar: 3 tbsp or asper your own taste

Water: ½ glass

Almond: 10 pcs

Cashewnuts: 10 pcs

Charmagaj/ melon seeds: 1 tbsp

Poppy seeds: 1 tsp

Fennel: ½ tsp

Cardamom: 2 pods

Method:

Put the almonds in hot water for 2 minutes and skin them.

Soak almonds, cashews, poppy seeds and melon seeds for min an hour and then grind these with fennel, cardamom and water to very smooth paste.

In a big bowl mix this paste with sugar and milk and stir till sugar dissolves.

Pour in tall glasses and chill for at least an hour before serving.


Sending this refreshing drink for JFI: Fennel to the soon to be bride Siri of Siri's Corner. This lovely event is a brainchild of Indira of Mahanandi.

Before I sign off Wish all of you a very Happy Holi!!!

Update: sending this to Cooking for all seasons Thanda mela.