Today marks the Hindu festival of Holi for those in India. Known as the world's festival of colours, this event officially welcomes the onset of spring and for it, we turn to Selvedge issue 77, when No-Mad founder Anuj Kothari shared his recipe for a favourite festival beverage: Thandai...
Holi is a festival of colours that celebrates the onset of spring. In India, almost all festivals are associated with food and Holi is no different. Besides all of the food (both savoury and sweet) that is traditionally consumed on Holi, a native Indian drink called Thandai is a longtime festival favourite.
Made from whole milk, almonds, sugar and a specialty of mixed spices including pepper, cardamom and fennel, Thandai is sometimes also spiked with an intoxicant, Bhaang. At No-Mad, staying true to our philosophy of natural, healthy living, we make our own Thandai, but with a twist…
Ingredients (serves 4)
3 cups chilled almond milk 10 almonds, blanched, peeled and crushed
10 soft dates, deseeded and chopped
1 vanilla pod
1 tsp cinnamon powder
1. To blanch and peel the almonds, heat some water in a small pan. Once it’s almost boiling, add the almonds, turn off the heat and allow to sit for about two minutes. Drain, and the peels should then easily slide off the almonds when pressed.
2. In a blender, add the dates, crushed almonds and one cup of the chilled milk. Blend until smooth. Add the remaining milk and split the vanilla pod to disperse the seeds in the mixture.
3. Blend the mixture until frothy. Taste, and adjust the consistency by adding milk to thin the shake. Sprinkle with a pinch of cinnamon for that dash of spice, and serve cold. Enjoy!
For more Indian delights you can order your copy of Selvedge issue 77 here.