Border Security Force personnel on Wednesday celebrated holi at BSF headquarters in Khasa, Punjab.
Bhang ki thandai – is unquestionably the favourite Holi drink. With an intoxicating taste, it enhances the playful mood of this colourful festive occassion.
Here is an easy recipe to make it at home. Enjoy the festival with full fervour.
Preparation time: 60 minutes
Milk 2 litres (Full cream)
Almonds 2 tbsp (blanched and skinned)
Cashew nuts 2 tbsp (chopped)
Pistachio 3 tbsp (chopped)
Aniseed ½ tbsp
Poppy seeds 1/2tbsp
Melon seeds 1 ½ tsp (dried and skinned)
Small green cardamom 1 tbsp (crushed)
Whole black peppercorns ½ tsp
Sugar 2 cups
Dried rose petals 1 tbsp
Saffron Few strands
Heat 1 ½ litres of milk in a big pan and dissolve sugar in it.
Bring to a boil and keep aside.
Soak all other ingredients in ½ litres of milk for two hours.
Process them in a food processor along with milk to make a fine paste.
Strain the paste and extract the liquid in a clean container till the residue becomes completely dry. You may add little water to make the straining process easy and effective.
Add this strained paste in the sweetened milk and mix well with the help of handy mixer.
Refrigerate it for three to four hours.
Serve chilled. Garnish with few chopped nuts and saffron strand.
Get set to party with this savoury drink, play with colours, get painted, groove to the music, dance and revel hard in the spirit of holi. Holi Hai!