Thandai is served as the most important drink on the occasion of Holi. An exotic drink which also acts as a refreshment and have a number of benefits. The heat of the atmosphere goes away with this delicious drink and provides energy to the body. This recipe by Executive Chef Shivan Khanna, Taj Hotel and Convention Centre, Agra is perfect for celebration.
The festival of colours is also celebrated with a whole lot of desserts. The togetherness that this festival brings is the best occasion to cheers with chilled thandai. Besides, thandai is a perfect drink to refill the fluid loss in your body, therefore helps in fighting the heat as well as for digestion.
- 1 1/2 litres water
- 1 1/2 cups sugar
- 1/2 tsp. cardamom powder
- 1 tbsp. almonds
- 1 tbsp. kharbooj/tarbooj seeds skinned
- 1/2 tbsp. khuskhus (poppy seeds)
- 1/2 tbsp. saunf (aniseed)
- 1 cup milk
- 1/2 tsp. rose water
- 1 tsp. peppercorns whole
- 1/4 cup dried or fresh rose petals (gulkand variety)
Grind all the spices, with most importantly separating the almonds. Blend together in a large bowl, and add water and milk. Strain through cheesecloth until liquid is smooth. Serve cold.
Beat the heat with this Chilled Thandai.
Mr. Shivan Khanna, Executive Chef, Taj Hotel & Convention Centre, Agra
Chef Shivan Khanna comes with over 14 years of experience, having graduated from CAI (Culinary academy of India, Hyderabad). He was selected for Taj Management Training program. In the year 2006 he got posted at Taj Bengal, Kolkata. Later he moved to Taj Mahal, New Delhi as Sous Chef taking care of the banquets. In the year 2012 he was promoted as Executive Sous Chef. In this tenure, he got the opportunity to cater various heads of state including Indian Prime Minister and President at the Rashtrapati Bhavan and the PM house. He has passion to continuously learn and explore his craft. He brings with him understanding of the evolving hospitality industry and food trends.