What's Holi Without Thandai? A Delightful Twist to the Favourite Holi Special Drink

So what’s the Holi special at your home this year?

The air is abuzz with the excited chatter of kids playing with their pichkaris (water guns), gearing up for the big day. Markets are looking vibrant with the beautiful display of colours. Kitchens are fragrant with the flavour of mouth-watering delicacies being cooked.

Yes. Holi, the festival of colours, fun and indulgences is announcing its arrival!   

The festive spirit in our country is best expressed through food and drinks, and every household has its hidden gems. From delicious gujiya made with a mango or strawberry twist, papri chaat, kachori to thandai, jal jeera, and so many more, eating, drinking and making merry are the highlights of Holi.

But wouldn’t it be great if some of these traditional Holi specials get a makeover and are reinvented? Will that not add to the fun?

How about doing a spin on a couple of our favourite Holi drinks?

So, here is our take on two of the favourites – Thandai & Jal Jeera

Thandai Recipe With a Ginger Twist

Hands down favourite of Holi, thandai is that traditional drink that can give any of the new drinks a run for their money. A heavenly cooling drink, this nut-based, sweet, creamy drink is exceptionally healthy and is just perfect as the mercury starts to rise.

Moving away from the traditional, here is the thandai recipe with a gingery twist.

Ingredients

• 5-8 cardamom seeds

• 1 tsp fennel seeds

• 1 tsp black pepper powder

• 1tbsp melon seeds

• ½ tsp rose water

• 2 tbsp almonds

• 1tsp pistachios

• 1 tsp ginger powder

• 3/4th tsp poppy seeds

• Sugar, as per taste

• 1 cup water

• 500 ml milk

• Saffron strands for decoration

Method

• Dry roast all the spices, except ginger powder and black pepper powder.

• Now soak them in around 3-4 tablespoons of water and set aside for 2 hours.

• After 2 hours, grind them to a fine paste.

• Bring the milk to a boil and add the rest of the water and let simmer for 5-10 minutes.

• Add the ground spice mix to the milk-water. Blend while stirring continuously, making sure no lumps are formed.

• Add ginger powder and black pepper powder and sugar. Whisk well

• Stir in the saffron.

• Let cook for another 5 minutes and then taking off the heat, and allow it to cool completely.

• Sieve through a muslin cloth and pour into a container and chill for at least 3-4 hours.

Ginger thandai is all set to be relished. Add the rose water and enjoy with a lip-smacking gujiya or a hot kachori.

Jal-Jeera Recipe With a Ginger Twist

Another summer and Holi special, jal-jeera is ideal for the upcoming hot weather. Apart from being cooling, it is also known for its digestive properties.

As the name suggests – jal, meaning water and jeera is cumin in English. So simply put cumin water.

Along with cumin, some more powerful spices are used in making this yummy and tangy drink. These are mint, black pepper powder, tamarind and fennel.

And our version has the added pep of ginger.

Ingredients for making jal-jeera

• 2 cups water

• Jal- jeera mix

• A handful of boondi

• A few mint leaves for garnish

Ingredients for making jal-jeera Mix

• 1/4th cup mint leaves

• 2 tsp cumin powder

• 1 tsp fennel seeds

• 1/4th tsp black pepper powder

• 3/4th tsp amchoor (mango) powder

• 1 tsp chaat powder

• 1 tsp ginger powder

• Rock salt or regular salt, as per taste

Tamarind Pulp

• Soak 2 small blocks of tamarind in ½ cup of hot water.

• Let it sit for 10-15 minutes.

• Now mash the tamarind with the water and squeeze out the seeds and other mush, leaving the thick pulp for use.

Method for making the jal-jeera mix

• Wash the mint leaves thoroughly and put in a mixer.

• Add the tamarind pulp.

• Add all the spices and the salt.

• Grind to a smooth paste with a little water.

Method for making jal-jeera

• Take a bowl and put 2 cups of water

• Add the jal-jeera mix to this and whisk till all ingredients are well mixed.

• Check the taste and add more salt or mango powder, if required.

• Chill for a couple of hours.

• Pour into tall glasses, add ice cubes and put a bit of boondi and garnish with mint leaves.

The ginger jal-jeera is ready to be devoured with bhajiya and chaat papri.

This Holi, discover the yummiest drinks infused with a perfect blend of aromatic Indian spices and their heady flavours. But make sure you use only pure and authentic spices that are healthy to use.

We added a lot of variation to give you something new. Can you think of a new twist? Share them in the comments below.

Valley Spice