It’s the festival of colors again and for me Thandai marks the beginning of this wonderful festival called Holi.
Making thandai and other Holi sweets were a tradition back at my parents place where my grand mom would involve us all in the process. Every one would work together, chat, share a laugh, and just be merry. Those were the days!
All I do now is try and make a few things which were and are symbolic of a festival for me growing up! This time, I have drifted a bit from the traditional recipe and made Thandai totally Vegan! Well, truth be told, it turned into a Vegan recipe because I had almond milk and I wanted to use it.
I hope you enjoy this Thandai because it also has the goodness of turmeric.
Prep time: 10 mins + (1 hour for soaking)
Cook time: 5 mins
Total time: 15 mins + (1 hour for soaking)
Vegan Golden Milk Thandai: A spiced cooling drink made during Holi, with the goodness of almonds, fresh turmeric and spices.
- Green cardamoms – 5
- Fennel seeds – 1 tsp
- Black peppercorns – 1/2 tsp
- Coriander seeds – 1/2 tsp
- Melon seeds – 2 tbsp
- Almonds – 1/2 cup
- Maple syrup or any natural sweetener – 3 tbsp
- Rose petals – 1 tbsp or Rose Essence – 1/2 tsp
- Almond Milk – 500 ml
- Fresh turmeric, grated – 1 tbsp (or use dry turmeric powder – 1/2 tsp)
- Roast cardamoms, fennel seeds, black peppercorns, coriander seeds, melon seeds slightly.
- Follow these steps if you have a couple of hours to soak the spices in water:
- Now soak almonds, roasted spices in only as much water required to only soak. Keep this aside for 1 hour (if possible).
- Now grind everything into a smooth paste.
- Follow this step if you want to make instant Thandai:
- Now grind together the roasted spices and almonds into a fine powder.
- Heat almond milk till one boil. Add the grated fresh turmeric and turn off the gas.
- Add the ground paste or ground powder in the milk and let it sit for 10 to 15 minutes.
- Sieve the milk, add maple syrup or sweetener of your choice and keep in the fridge to chill for sometime.
- Serve chilled.