Holi Recipes
Celebrate the festival of colors with these best holi recipes. From traditional thandai drinks to holi sweets like gujiya and snacks like kachori, I have covered all the recipes that you can easily make at home.
Servings: 8
Calories: 61kcal
Ingredients
Thandai masla powder
- 15 to 18 Almonds or Badam
- 15 Cashews
- 15 to 20 Black peppercorns (Kali mirch)
- 12 to 15 Green Cardamom pods (Elaichi)
- 1 tablespoon Fennel seeds (Saunf)
- 1 tablespoon Poppy seeds (Khas Khas or khus khus)
- 1 ½ tablespoon Watermelon seeds (Magaz)
- 1 ½ tablespoon Dried rose petals
- ⅛ teaspoon Saffron strands (Kesar)
Instructions
- Soak almonds or badam overnight or 20 minutes in hot water before you start making thandai.15 to 18 Almonds or Badam
- Peel the almonds, add them to the blender or mixie jar along with cashews, peppercorns, cardamom pods, fennel seeds, poppy seeds, watermelon seeds, dried rose petals, saffron and blend it to a coarse powder or add 2 or 3 tablespoon of milk and make a smooth paste.15 Cashews, 15 to 20 Black peppercorns (Kali mirch), 12 to 15 Green Cardamom pods (Elaichi), 1 tbsp Fennel seeds (Saunf), 1 tbsp Poppy seeds (Khas Khas or khus khus), 1 ½ tbsp Watermelon seeds (Magaz), 1 ½ tbsp Dried rose petals, ⅛ tsp Saffron strands (Kesar)
- Thandai masala is ready.
Video
Notes
- Vary the amount of nuts, and spices to taste.
- Poppy seeds are used to get that creamy texture. But if it is not available, substitute it with cashews or skip it.
- Cardamom seeds for their flavor, peppercorns for heat, fennel seeds for cooling effect are commonly used to make the thandai masala powder. You may increase or decrease the spices and adjust depending on how strong flavors you prefer in the drink.
Nutrition
Calories: 61kcal | Carbohydrates: 4g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Sodium: 1mg | Potassium: 104mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg