Thandai is prepared in India during shivratri and holi, but being a summer cooler, it can be taken anytime during this season.
Holi is a festival of colours. Playing with colours and dancing for hours may make you feel exhausted. And what is better than getting a glass of chilled thandai to re-energize you? Traditionally it is prepared on a stone grinder, but I prepared it in a mixer.
Thandai is cooked with seeds of melon, poppy, fennel, almond and other spices. The fennel seeds, cardamom, rose petals and saffron provide the required cooling and freshness while the black peppercorns add spicy flavour that tantalizes your taste buds.
Makes 5-6 glasses