Thandai

In Holi, where colors are seen all around, there is no rain of colors in the food, it cannot happen. And I have given the color of almond, saffron in the cold today. How can it be a Holi festival and that saffron almond is celebrated without thandai. Saffron almond thawing can be made at home in just 10 minutes.

If you want to try something different with sweets on Holi festival then definitely try this drink. These drinks are such that after drinking, you will definitely want to include every Holi Saffron Almond Chillai in your celebrations list.

Holi festival has its own different fun. You play colorful Holi with your friends and family and also enjoy a wide range of sweets from dahi bhale to chhola bhature and sweets. How many such dishes are made on Holi festival, which we enjoy eating with your family. If you make saffron almond thandai with other delicacies made on Holi, you can double its fun, so let’s know how to make saffron almond thandai in 10 minutes at home.

• 15 minutes 
• 4 servings

• 20 almonds
• 1 liter milk
• 2 tablespoons poppy seeds
• 2 teaspoons fennel
• 12 black pepper
• 2 tablespoons watermelon seeds
• 10-12 green cardamom
• Saffron as required
• 2 tablespoons rose water
• 1/2 cup sugar
• Crushed pistachios, almonds, rose petals as required for garnish

Way

• Soak the almonds overnight and peel them in the morning or soak the almonds in hot water for 15-20 minutes, then peel them. Gather all the ingredients.
• Now add almond kernels, poppy seeds, green cardamom, black pepper, magaz, fennel, to a mixer grinder and grind it with a little milk to make a fine paste.
• Chilled Masala is ready. Heat the milk in a pan. Put some warm milk in the bowl and add saffron so that the yellow color of saffron turns into milk.
• Once the milk comes to a boil, slow down the gas and mix well by adding cold spices. Now add sugar.
• When the sugar dissolves, add the saffron milk and mix well.
• Turn off the gas and let the cooling mixer cool down. When properly cooled, add rose water and keep aside for 2 hours so that all the flavors of the cold spices come to the milk.
• Sieve it after 2 hours and squeeze it with the remaining spoon into the sieve and squeeze it well.
• Almond, Saffron is ready to cool. Keep it in the fridge and serve only after it cools down. Its taste cools the mind. Before serving, garnish it with crushed pistachio, almond and rose petals do .

Other method

• This is how saffron almond cools
• First of all take a big pot and add water and sugar in it and boil it well.
• Now let it boil well for 5 minutes and after that let it cool.
• After this, soak melon seeds, fennel, black pepper, cardamom seeds, almonds and poppy seeds and keep them for one hour.
• After that, remove the excess water from it and peel off the almonds.
• After this, grind all the things finely with sugar solution.
• Now filter this mixture in a muslin cloth and mix the milk which has come out of it.
• Now mix cardamom powder in it as well.
• Now you put it in the fridge. After some time, remove the coolness from the fridge and put saffron on top of it. Now your saffron almond frosting is ready. You can serve it with curd bhalle, gujiya or any other dessert.

Tips

• To double the fun of saffron almonds, serve it in a cool glass and garnish it with dry fruits and drink it.
• You can also store it in a fridge for 5 to 6 days.