Thandai - Spiced Almond Milk (GF)
Holi is a North Indian festival and we don;t celebrate it being South Indians. We have however, lived throughout most of our lives in places where Holi is celebrated and have invariably been drawn into the celebrations. While I am comfortable with the traditional type of Holi celebrations where neighbours and well-wishers turn up with colours and sweets and just lightly smear the colours on your cheeks or arms, the unihibited kind of colourful celebrations with being doused with coloured water and powders makes me uncomfortable.
Our daughter used to spend the first few years of her life hiding under her bed on Holi, totally scared of colour bearing friends who would knock on our door. That was only until she was old enough to join her large group of friends having fun all Holi morning coming home at lunch time stained with the colours of the rainbow!
Holi is not yet here and it may seem a little odd to many of you, who are probably still enjoying (or not!) the last bit of winter that I am making and serving a summer cooler right now. While it is not officially summer here, our days have already started getting quite warm and a cool drink is always welcome and this particular one is absolutely delicious as well.
The day time temperature touched an unusual high of 36 C on last Sunday, so you know what I'm talking about.
Grind into a fine powder :
- Add the sugar to the milk, stir to dissolve the sugar completely and bring to a boil. Take the sweet milk off the heat and add the saffron strands. Allow the milk to cool to room temperature.
- Add the powdered almond-spice mixture to the milk and stir well. Refrigerate this for about 4 to 6 hours. This allows the flavours to infuse into the milk. Strain the mixture through a fine sieve and discard the solids. Add the rose water and mix well. Chill until ready to serve.
- Serve chilled after garnishing with slivered pistachios and a few strands of saffron.