This Holi refresh yourself with these fun yet simple traditional drink recipes

It’s that time of the year again, when every home in the country is ready to welcome the colourful bliss of the spring season by spreading joy and playing with colours.

Holi is one of the festivals that holds a lot of meaning to us. It marks a period that calls for the eradication of everything that brings us down and restore peace and purity in our surroundings.

While the festivities involve celebrating the spirit of togetherness by singing, dancing and applying colours to your loved ones, how can we forget the mouth-watering food and refreshing beverages that make it all-the-more unforgettable?

This Holi, indianexpress.com brings to you some must-try refreshing traditional drink recipes that you can easily make at home for your family and friends (don’t forget to try out the plant-based recipes too!):

Recipes shared by Harmeet Kapoor, founder of Kapoor’s Kitchen

Aam Panna

Aam panna, with its refreshing tangy flavour and vibrant colour, Kapoor says, is the perfect drink to cool off during the celebrations of Holi. Its tanginess complements the festive spirit, making it an ideal choice to quench thirst and uplift moods during the festivities.

Ingredients:

• 2 unripe sour mangoes
• 1 teaspoon roasted and powdered cumin (bhuna jeera)
• 1/2 teaspoon black pepper
• 1/2 teaspoon black salt
• Mint leaves

Instructions:

1. Wash the mangoes and boil them until soft. Allow them to cool.
2. Peel the mangoes and extract the pulp.
3. In a blender, combine the mango pulp, roasted cumin powder, black pepper, black salt, and mint leaves. Blend until smooth.
4. Add water as per desired consistency and blend again.
5. Strain the mixture to remove any fibers or lumps.
6. Chill the aam panna in the refrigerator before serving.

Kesar Badam Milk

Kesar badam milk is a luxurious and comforting drink with creamy texture, combined with the aromatic flavours of saffron and cardamom, according to Kapoor. Also, not to mention, a healthy boost!

Ingredients:

• 2 cups whole milk
• 8 almonds, soaked overnight
• 2-3 tbsp jaggery powder or sweetener of your choice
• 1 tsp cardamom powder
• 1 tsp saffron strands

To garnish:

• 2 tbsp pistachios, chopped
• 2 tbsp almonds, slivered
• Saffron strands (optional)
• Dried rose petals (optional)

Instructions:

1. Drain and peel the soaked almonds. Blend them with a little milk to form a smooth paste.
2. In a saucepan, heat the remaining milk over medium heat.
3. Add the almond paste, jaggery powder (or sweetener), cardamom powder, and saffron strands to the milk.
4. Stir continuously until the milk comes to a gentle boil and the flavours are infused, about 5-7 minutes.
5. Once boiled, remove from heat and let it cool slightly.
6. Pour the kesar badam Milk into serving glasses.
7. Garnish with chopped pistachios, slivered almonds, saffron strands, and dried rose petals (if using).
8. Serve warm or chilled.

Tips:

– Adjust the sweetness according to your taste preference by adding more or less jaggery powder.
– Enhance the flavour by adding a splash of rose essence or a pinch of nutmeg powder along with the cardamom.
– Make sure to soak the almonds overnight for easier blending and better texture.

Refreshing drinks are an essential during the festival (Source: Freepik)

Plant-based recipes shared by Pranshu Poddar, plant based chef and founder of Soul with a Sole

Thandai

Thandai is a carrier of Holi, the chilled beverage offers a cool relief from the summers but also works as a great immunity booster due to the dense spice mix that is made, Poddar says. Also, he recommends, coconut milk just makes your traditional thandai even more silky, creamy and delicious.

Ingredients:

• Khas khas 2tsp
• Muskmelon seeds 1tsp
• 20 Almonds
• Fennel seeds/ saunf 4tsp
• Cardamom /elaichi 5 -6 kernels
• Black peppercorns 1-1.5 tsp
• Rose petals/ gulab patti 20-30 petals
• Kesar 1 tsp
• Coconut milk , 1 cup (240 ml)
• Date syrup 6tbsp / or sugar 5tbsp

Instructions:

1. Clean and soak the almonds with water and then soak in fresh water for 6-8hrs
2. Clean the khas khas and muskmelon seeds with water and then soak in freshwater for 5-6 hrs
3. Clean and soak fennel seeds, cardamom, black peppercorns and rose petals together with water for 3-4 hrs.
4. Strain the almonds, then peel them and discard the almond water.
5. Strain the khas khas and muskmelon seeds , keep the water for blending paste.
6. In a high speed blender, add the peeled almonds, and khas khas and muskmelon seeds and blend, slowly add some of the water you’ve saved and blend.
7. Then sieve the mixture out and store what comes out from the sieve, to the remnants on the sieve, add to blended and add some more of the khas khas muskmelon water and blend. Keep repeating this process till you get as much flavour and fibre out of the blended paste.
8. If there is any paste left above the sieve, keep it , also keep any water left from the khas khas muskmelon batch.
9. Strain the Rose petal spice mix, and keep the water safe.
10. In a high speed blender, add the rose petal mix, and add some water and blend to a fine paste.
11. Sieve the above paste well, and add the remnants on the sieve to the blender , with the almond paste remnants, slowly add water from earlier, and the rose petal batch to keep refining and extracting as much flavour as possible.
12. Repeat the above step till you have extracted all the flavor and are left with very little dry rough fibre.
13. To the freshly made thandai paste, add 6 tbsp date syrup and blend well.
14. Add 1 cup coconut milk and blend.
15. Pour out the drink in 4 cups and top with kesar.

Tips:

You can also add thinly julienned almonds and pistachio to the thandai.

Kanji

Poddar describes Kanji as a probiotic drink commonly found in India during the summers. With Holi marking the start of the heatwaves in India, having a regular supply of Kanji in your fridge is a lifesaver, he adds, it keeps your gut health in check and body cool with the ever increasing heat.

Ingredients:

• Water 4 cups/ 1 ltr
• Salt 2 tsp salt
• Mustard seeds / rye 1tsp
• 1 large carrot ( can also use 1 beet, or mix 1 carrot and ½ beet)

Instructions:

1. Clean and chop your carrot into long thin strips, not longer than 3-4 inches
2. Steam your carrot , just before it gets soft, imagine al dente , let it cool
3. Crush the mustard seeds in a mortar and pestle
4. Add the carrots to a mason jar
5. Add your 4 cups of filtered water to the mason jar.
6. Add the salt and crushed mustard seeds
7. Let the mixture sit and ferment for 24-36 hrs.
8. Keep checking on your mixture every 8 hrs to make sure there is no fungal growth.
9. Once you notice that fermentation is taking place and the brine has become tangy, strain the brine, or remove the carrot/beet . (Don’t use metal tongs, we don’t want to use material that can oxidise with fermentation)
10. Store the vegetables as pickles to enjoy as a side.
11. Store the brine(kanji) in the fridge to enjoy for a cool refreshing drink on the hot summer days ahead.

Tips:

Don’t use metal with fermentation products.

Recipe shared by Chef Ishijyot Surri, executive chef at SJI Hospitality and Foods Pvt

Holi Ka Gulab Sharbat

This refreshing and fragrant cooler is perfect to revive energy levels on the day of Holi! The black salt and lime juice act as agents that help aid digestion and soothe the body from within.

Ingredients:

• 1 cup rose syrup (gulab sharbat)
• 4 cups water
• 1/2 cup tutti frutti
• 1 teaspoon chaat masala
• 1 teaspoon cardamon
• 1/4 teaspoon black salt
• 30 ml lime juice
• Ice cubes, for serving
• Fresh rose petals for garnish

Instructions:

1. In a pitcher, combine the rose syrup and water, lime juice. Stir well until thoroughly mixed.
2. Add the tutti frutti to the rose syrup mixture. Stir to distribute the tutti frutti evenly.
3. Sprinkle the chaat masala and black salt into the pitcher. Stir again to incorporate the spices.
4. For at least 30 minutes, place the pitcher in the refrigerator to chill
5. Fill the glasses with ice cubes before serving
6. Pour the chilled Gulab Sharbat with Tutti Fruity Bites into the glasses.
7. Garnish each glass with fresh rose petals, if desired.
8. Stir well before drinking to ensure the spices are evenly distributed.

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