Celebrating Spring with Colors

If you've been reading my blog for a while then you probably know that Holi is not one of my favorite festivals. While I never cared much for celebrating with color and the liberal dousing with water as part of the Rangapanchami or Dhulivandan celebrations, I did enjoy the real Holi a great deal.

Apart from puran poli, masala milk or thandai is a milky treat that is always served on Holi.

I have never attempted making puran poli and when my friend from grad school asked me if I had a recipe for thandai, it occurred to me that I hadn't made that either. My excuse for not making puran poli is that it is daunting, especially the way my mother used to make it. Helping was always easier. As for thandai or masala milk? Well, we are all lactose intolerant. But that also meant that Medha has never had thandai and I felt the need to fix that.

Happy Holi!

I pointed my friend to the trusted Manjula while I figured out a way to make a dairy-free thandai. Some might call it a vegan version but let's stick with dairy-free for now.

Thandai

• 1.5 cups unsweetened almond milk
• 1/4 cup sugar
• 1/4 cup water
• 1/2 tbsp whole black peppercorn
• 1 tbsp fennel seeds
• 2 tbsp poppy seeds
• 4 green cardamoms
• a small pinch of saffron strands
• 2 tbsp rose water (optional)
• 1 tsp crushed pistachios (optional)

1. Combine sugar and water in a small saucepan. Boil until sugar is dissolved. Turn off heat and set aside to cool. This is a simple syrup.
2. Grind all the whole spices into a fine powder and mix into the simple syrup.
3. Once completely cool, strain the spiced syrup through a fine strainer. Discard the residue.
4. Add unsweetened almond milk, rose water, if using, and saffron strands.
5. Serve chilled or over ice. Garnish with crushed pistachios.

Notes:

• Taste for sweetness before serving. If required, add more almond milk.
• If you use sweetened or flavored almond milk, don't make the simple syrup. Instead add the ground spices to about 1/2 cup of warm almond milk, allow the flavors to meld, strain and then mix with the rest of the almond milk.
• This makes approximately 4 half cups of thandai. I served it in small shot glasses.
• If you don't have access to almond milk, you could make your own.

This made for a wonderful change from the usual same-old same-old substitute milk. Medha was hesitant at first and wondered what the spices were. I rattled off the names of all spices except black pepper. If I had mentioned black pepper, her mind would have singled out that flavor and she would never drink thandai again. For now, it's mixed with the other flavors and she's willing to drink it. It's a tough life being my daughter. It's even tougher being her mother and trying to stay one step ahead.

In other news, my third article on Cooking Boulder is now online. Let me know if you try it.

Cardamom Roasted Cauliflower and Golden Beets

If you celebrate Holi, I hope you had a wonderful, safe celebration with your family and friends. We celebrated this past Sunday with our friends at Balvihar. Here are some pictures from that day.

Phugadi

Just a smidge more color

Adorable-ness

Happiness

Joy

Happy Holi!