The time to celebrate the fun festival has almost come. Yes, we are talking about Holi! We all know why holika dhahan is celebrated but did you know holi is also celebrated because it is said that Lord Krishna was poisoned by the milk of Putana that made his skin go blue and that he smeared some blue colour on Radha’s face. And, so holi is also celebrated for divine love of Radha and Krishna.
Nonetheless, Holi is about colours, food, and some mouth-watering drinks. The taste of the Holi drinks linger in your mouth for a full year till you are able to taste it again! Here are some holi drink recipes that you can make.
- 10-12 almonds
- 10-12 cashew nuts
- 25-30 black peppercorns
- 12 raisins
- 10 cardamom
- 1tsp poppy seeds
- 1 tsp of fennel seeds
- 1 tsp melon seeds
- 3 cups of milk
- ¼ cup sugar
- 1 pinch saffron
- ½ tsp rose water
- Soak almonds, cashew nuts, peppercorns, raisins, cardamom, poppy seeds, fennel seeds, and also melon seeds in ½ cup water for about 5-6 hours.
- Then, grind them to make a smooth paste.
- Then, add the remaining milk.
- Then, pass the mix through a strainer, and add sugar, saffron soaked in milk and rose water.
- Mix until sugar is dissolved.
- Then, pour the thandai in a glass and garnish it with rose petals and dry fruits.
- Finally, serve chilled.
2. Jal Jeera
- ½ cp mint leaves
- 1.5 tsp of cumin seeds
- 1 tsp of fennel seeds
- ½ tsp of whole black pepper
- A pinch of asafetida (hing)
- 1 black cardamom – remove the seeds
- A teaspoon of amchur powder
- 1 tsp chaat masala
- Black salt
- ½ cups of water
- 2 tbsp boondi
- Soaked tamarind
- Mint leaves for garnish
- In a small jar add mint leaves without stems, and then add soaked tamarind along with water.
- Then, add 1.5 tsp cumin seeds, 1 tbsp fennel, ½ tsp black pepper and 1 black cardamom.
- Then, add amchur, chaat masala, asafetida, and black salt.
- Then, grind to a smooth chutney and strain it using tea strainer.
- Then, take a bowl and add 1.5 cups of water along with chutney and mix well.
- Then, pour the jal jeera in a glass and add boondi.
- Finally, add roughly chopped mint leaves.
3. Piyush Drink
- 200 grams Shrikhand
- 1.5 cups yogurt
- 2-3 tbsp sugar
- 2-3 powdered green cardamom
- ¼ tsp grated nutmeg
- 6-7 pistachios, sliced
- 1-2 pinches of saffron
- First take the shrikhand, yoghurt, milk, sugar, cardamom powder, nutmeg powder in a bowl.
- Then, with a hand blender, blend until everything is smooth and creamy. Keep it in the refrigerator for 2-3 hours.
- Then, add sugar and pour the chilled drink into glasses.
- Finally, garnish the drink with some pistachio and saffron. Serve chilled.
4. Gajar Ki Kanji
- 2 litres water
- 4 tbsp of salt
- 2 tsp turmeric powder
- 1 tsp red chilli powder
- 5 tsp of yellow mustard
- 200 g carrot, washed and peeled
- Cut carrot into half-inch thick and 2 inch long fingers.
- Then, heat water in a large pot and switch off the gas as soon as it comes to a boil.
- Then, add carrots to the boiling water and cover it for about 10 minutes.
- Then, add salt, turmeric powder, red chilli powder, and mustard powder to the water.
- Then, transfer the Kanji to a glass jar and cover the mouth of the jar with muslin.
- Then, place the jar in the sun for 4-5 days. Bring the jar inside at night and keep it back again in the morning. Also, don’t forget to shake it every time you keep it in the sun.
- Once, 4-5 days are completed, store it in the refrigerator for about 6-7 days.
- Serve chilled.
Piyo hoke mast kyunki Bura Naa Mano Holi Hai!
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