Also known as the 'Festival of Colours,' the annual celebration of Holi marks one of the biggest festivals in India and falls on Purnima or full moon day during the month of Falgun - which falls around February or March according to the Western calendar.
It's famous for its carnival of colour marked by the mass-gathering of people throwing coloured powder and water at one another.
Holi is also celebrated with certain dishes, including this refreshing festive drink, made with pureed betel leaves, rose syrup, saffron, nuts, chia seeds and almond milk.
Below, the executive chef of Cheeky Bites Catering, Nirav Mistry, shares his recipe for the signature drink:
Recipe: Paan Thandai with Chia shots
Ingredients
- 6-7 betel leaves (paan) (Optional)
- 1 litre almond milk
- 50 gm chia seeds
- 25 ml rose syrup
- 15 gm cashewnuts unsalted
- 10 gm pistachio kernels
- 10 gm blanched almond
- 3-5 gm cardamom ground
- 50 gm sugar or rose petal relish (Gulkand)
- Saffron strands a few optional
Instructions
- Puree betel leaves with some water to smooth paste. Set a aside. (One can make it without the Betel Leaves as well)
- Blend cashewnuts, pistachio and almond to a smooth paste by adding just enough almond milk.
- Soak the chia seeds in hot milk just enough to cover the seeds and leave it to chill.
- Boil the remaining almond milk, add gulkand or sugar, add ground cardamom and the mixed nut paste and let it simmer for 3 or 4 minutes. Chill the entire mixture.
- Now whisk the chilled milk with paan puree, soaked chia seed.
- Add in a dash of rose syrup and saffron strands.
- Serve in shot glasses
- Garnish with chopped nuts and serve chilled.
