The Holi Bar

KANJEE

 

Ingredients for 6 servings

 

Black Carrot: 50gms

Rai Powder: 10gms

Chilli Powder: 1/4tsp

Kala Namak: 1/4tsp

Salt: 1/2tsp

Water: 1lt

 

Method

• Wash, scrape and cut the carrots into 8cm long, thin pieces.
• Add the carrots and other ingredients to water. Mix well.
• Store in earthenware pots/glass jar.
• Put in the sun for 7 days or more to sour.
• Serve in a medium-size glass over crushed ice.

 

 

 

THANDAI

 

Ingredients for 6 servings

To Be Blended Into A Thandai Paste

Almonds (Badam) , soaked , drained and peeled: 1/2 cup

Fennel seeds (Saunf): 2Tbsp

Peppercorns(Kalimirch): 10-12

Poppy seeds (Khus-khus): 2Tbsp

Cardamom (Elaichi) powder: 1/2 tsp

Saffron (kesar) : a few strands dissolved in 1 tbsp warm milk

1 tbsp rose water

 

Other Ingredients

 Full Cream Milk: 5cup

Powdered Sugar: 1/2cup

 

For The Garnish

a few chopped rose petals  

Method

• Soak the saunf, kalimirch and khus-khus overnight. Drain and make into a fine paste with soaked and peeled badam, adding water if required.
• Bring the milk to boil in a broad non-stick pan and cool completely.
• Add the ground paste, cardamom powder, saffron and rose water and mix well.
• Refrigerate for at least for 3 to 4 hours.
• Strain using a strainer, add the sugar and mix well.
• Serve chilled garnished with rose petals.

 

Secret Tip: Make the paste in advance and mix it with milk whenever required. This is a excellent drink for children as it is high in protein and calcium. So instead of the regular malt beverages you can give this to kids- chilled in summers and in hot milk in winters.