Savour your tastebuds with these refreshing, light and flavourful traditional drinks this holi. Sanjay Dasari, Executive Chef from Hotel The Ashok, presents an array of Thandai recipes with distinct flavours for you to sip on.
THANDAI MARBLE MOUSSE
Ingredients:
• 10 g mascarpone cheese
• 20 g rich cream
• 5 g gelatin
• 20 g fresh cream
• 2 tbsp thandai mix
• 20 g sugar
• Few strands of saffron
Method:
- Mix rich cream, gelatin and mascarpone cheese thoroughly. Keep aside.
- Mix thandai mix with saffron, sugar and fresh cream.
- Now set the two mixtures separately in layers in a glass.
- Refrigerate and serve cold when set properly.
THANDAI BURFI
Ingredients:
• 100 g khoya
• 30 g sugar
• 4 tbsp, thandai mix
• Few strands of saffron
• 5 g pistachio
Method:
- Grate khoya and sauté in a thick-bottomed pan till it is soft and without lumps.
- Add sugar, thandai mix and thicken the mixture.
- Take out from fire and set the mixture on a greased tray.
- Cut the mixture into required shapes and sizes after it is cold and set.
- Top with chopped pistachio and saffron.
BAKED THANDAI
Ingredients:
• 50 g, yoghurt
• 50 g, fresh cream
• 50 g, milk maid
• 2 tbsp, thandai mix
• Few strands of saffron
Method:
- Drain the water from yoghurt by leaving it hanging in a muslin cloth.
- Mix the hung curd with milkmaid, cream and thandai Mix.
- Pour the mixture into small glass bowls and top them with few strands of saffron.
- Take a baking tray, pour a little water on the tray and place the glass bowls.
- Put the tray in an oven for baking at 150° C for around 15 minutes.
- Remove when the mixture is set and serve cold.
WATERMELON THANDAI
Ingredients:
• 100 g watermelon
• 100 ml milk
• 2 tbsp thandai mix
• 20 g sugar
Method:
- Blend watermelon juice, sugar and thandai mix along with milk.
- Serve cold.
- Soak tuk malanga seeds in water for half an hour.
- Blend khus syrup with thandai mix and mint leaves.
- Add soaked tuk malanga seeds and water, blend well and serve cold.
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