There are many ways to make awadhi, and this is one of the most popular. thandai01 has 3 thoughts
It’s Holi, India’s annual festival of colours, and it’s a big deal. Although Holi was unknown in the south a few decades ago, it has since become a popular festival across India because of its lighthearted nature. Even if you’re in the South, you won’t be able to fully appreciate the ferocity of this festival. I used be scared of this festival because the thought of being doused in colour did not appeal to me at all. However, at first when first round of colouring hit me, I quickly forgot about my fears and joined the rest of them. My daughter, who has only ever seen holi in movies and photographs of her cousins dousing themselves in colour, loved this same yellow of a turmeric on her because stopped questioning me about it. It’s time for thandai after Holi, but mining company is the non-narcotic variant of this very cooling, super-flavoured spicy milk.
After soaking the nuts in warm water for two hours: 1/4 cup almonds; 1 tablespoon cashews; 1 tablespoon pistachios. Set aside almonds and pistachios that have been skinned.
After the milk has been boiled, set it aside and let it cool down completely.
Mix It Up. Put all of the ingredients (except the water) in a food processor or blender and pulse until smooth. Add the soaked nuts, fennel seeds, peppercorn, saffron, and 2 cardamom pods and pulse until well combined.
Mix the refrigeration, sweetened milk with the nut & spice paste. Stir in a teaspoon of clean rose water, plus a few dried roses petal if you have. Refrigerate for at least a few hours before serving.
The Last Step Is To Use And Strain.
So basic, yet so characteristic of the awe-inspiring array of North Indian beverages, is this drink. Embrace the variety of life’s hues!