Holi is a vibrant, most-awaited Hindu festival which is celebrated all around the world irrespective of religion. It is also called the “Festival of Colors” and it showcases the victory of good over evil. Holi is celebrated by smearing each other with color powders and spraying colored water, symbolizing the unity among people. Here are some traditional drinks to celebrate Holi at home :
1.Kesar Badam Milk
Kesar Badam Milk is one of the most popular drinks you can find in any Indian household. Soak a handful of almonds overnight, then peel them and add a little water to blend and form a smooth paste. In a saucepan, heat the milk until it begins to simmer, then add the almond paste, sugar, saffron strands, and cardamom powder. Let it simmer for a few minutes and keep on stirring. It can be served hot or chilled.
2.Thandai
Thandai is a traditional Indian drink made by blending milk, almonds, cashews, melon seeds, poppy seeds, cardamom, fennel seeds, black peppercorns, saffron, and sugar into a creamy mix. These ingredients are made into a fine paste. Strain it to obtain a smooth liquid. This is then whisked with chilled milk. It can also be garnished with additional nuts or rose petals and is typically served in mud bowls.
3.Gur Ka Sharbat
Gur Ka Sharbat is created from jaggery (gur), which is a natural sweetener derived from sugar cane. Dissolve jaggery in water over low heat on the stove until it becomes a syrup consistency. Then, add lemon juice, black salt, and roasted cumin powder. Ensure that the syrup is cooled completely before serving. Optionally, you can add some soaked sabja seeds as garnish.
4.Aam Panna
Aam Panna is a refreshing summer drink known for its cooling effect. It comprises raw mangoes, sugar, and spices. Boil raw mangoes until they are soft, extract the pulp, and blend it with sugar. Add cumin powder, black salt, mint leaves, and a hint of black pepper. Dilute the blended mixture with chilled water, adjust seasoning according to taste, and serve over ice.
5.Saunf Sharbat
Saunf Sharbat is basically fennel seeds (saunf), sugar, and water. It is known for its digestive properties. Crush the fennel seeds to help release its flavors. Boil water and add sugar. Keep stirring till it dissolves completely. Let it cool, and add fennel seeds, lemon juice, and mint leaves. Let the flavors infuse for a few hours or overnight in the refrigerator. Strain to remove the seeds before serving.
6.Jaljeera
Jaljeera is a very popular tangy Indian beverage and is a staple drink during one’s childhood. It is made by blending cumin seeds, mint leaves, coriander leaves, black salt, dry mango powder, tamarind pulp, green chili, and water together. This concoction is then strained to remove all the coarse particles. Some variations include the addition of ginger or asafoetida for adding extra flavor.
7.Gulkand Milkshake
Gulkand Milkshake is the perfect sweet indulgence for any kind of occasion. Mix chilled milk, a spoon of gulkand, vanilla ice cream, and some rose water together until it is frothy. Additionally, you can add some crushed ice for a thicker shake consistency. Pour the milkshake into glasses, and garnish with dried rose petals or chopped nuts.
8.Masala Chaas
Masala Chaas, also called spiced buttermilk, is a famous Indian drink loved by all age groups. Whisk yogurt, water, and salt together in a bowl. Then, add finely chopped green chilies, grated ginger, chopped coriander, and salt to your liking. You can also temper mustard seeds, fennel seeds, curry leaves, and asafoetida to be added as garnish.
9.Kanji
Kanji is a fermented drink made with black carrots that are known for their probiotic benefits. Wash, peel, and slice the carrots into long strips. Fill a jar with water, add mustard seeds, salt, and the sliced carrot strips. Close and let it ferment for 3-4 days in a warm place. During fermentation, the flavors develop, and it turns zesty. Once fully fermented, the Kanji is ready to be enjoyed
10.Nimbu Pani
Nimbu Pani, frequently known as lemonade, is the best method to quench one’s thirst during hot summers. Squeeze lemon juice into a glass, adjusting the amount based on your taste preference. Add cold water, sugar, and keep stirring well until the sugar dissolves. You can also add a pinch of salt, and a few mint leaves if needed for more tanginess. Some variations include adding chaat masala for a savory twist. Serve with ice cubes and a sprig of mint.
11.Coconut Water
Coconut water is the clear hydrating liquid present inside green coconuts. To access it, pierce a hole through the eye of the coconut utilizing a sharp knife. Then, tilt the coconut over a container to collect all the water. Alternatively, you could carefully chop off the top portion of the coconut to access the water inside. Ensure the coconut is fresh and young for the best-tasting water.
12.Piyush
Piyush is an authentic Maharashtrian drink famed for its buttery texture that balances the richness of the dairy with the subtle heat of the spices. It is made predominantly during Holi and any other festive occasions. Blend thick yogurt, milk, sugar, until smooth together. Optionally, a pinch of cardamom powder could be added for extra flavor. Serve chilled and garnish with saffron strands or chopped nuts.
13.Sattu Drink
Sattu drink is a popular nutritious beverage in India. It is basically made out of roasted gram flour (sattu), which is packed with protein and fiber. Pre-made mixes are also available. To prepare at home from scratch, roast the gram flour till it turns golden brown. Once cooled, mix with water, lemon juice, and salt. Stir properly until all components are fully incorporated. You can adjust the consistency by adding less or more water to suit your preference.
14.Chandan Sherbet
Chandan Sherbet is created from sandalwood powder, sugar, water, and is sometimes flavored with rose water. Dissolve sugar in water over low heat on a pan to create the simple syrup. Then, mix sandalwood powder in it, and ensure that it is incorporated. Ready-made syrups that just need to be mixed with water are also available for purchase. Chill the sherbet in the refrigerator and serve with ice.
15.Mango Lassi
Mango lassi is a yogurt-based drink teeming with the bright flavor of ripe mangoes. Grind mango chunks, yogurt, milk, and sugar together until it becomes creamy. You can add a few ice cubes too. Adjust the thickness and sweetness by varying the amount of sugar and milk as perr preference. After it is blended, pour the lassi into glasses, and garnish with a sprinkle of cardamom powder or chopped nuts.
16.Aamras
Aamras is made utilizing mangoes, and is mostly consumed during the summer. Select ripe and sweet mangoes, preferably Alphonso or Kesar varieties. Peel, dice, and blend the mangoes in a blender until they are partially smooth. The tiny chunks of mangoes in the texture make the experience more joyous. You can also add a litle bit of sugar if the mangoes aren’t sweet enough. Store it in the refrigerator for a couple of hours before consuming.
17.Kokum Sherbet
Kokum Sherbet is made from kokum, famed for its sour taste and deep red color. Soak the dried kokum in warm water for a few hours till it softens. Extract the juice by squeezing the soaked kokum, and discard the peel. Mix this extracted juice with sugar, water, and salt to compliment all the flavors. Then, refrigerate the sherbet and serve it with mint as garnish.
18.Shikanji
Shikanji, is an Indian summer cooler done with lemons. Mix lemon juice with water, and acoordingly adjust the ratio to your liking. Add sugar and stir until it becomes dissolved. Next, add a pinch of black salt, cumin powder, and ground black pepper. After all the spices are combined together, chill it in the refrigerator. Garnish the drink with slices of lemon and mint leaves.
19.Rabri
Rabri is a rich and delicious Indian dessert made only using milk, served usually during festivals. Heat whole milk and bring it to a boil. Reduce the heat to simmer, and stir frequently until it thickens and reduces by about half. Scrape the cream that forms on the sides of the vessel and mix it back into the milk. After it has thickened significantly, add sugar and continue to cook till the sugar dissolves. Finally, flavor it with crushed cardamom seeds, saffron strands, and add chopped nuts like almonds and pistachios.
20.Jigarthanda
Jigarthanda is a traditional South Indian drink originating from Madurai in Tamil Nadu. It is built with a base of milk, almond gum, nannari syrup, sabja seeds, and mostly vanilla ice cream. Soak the almond gum in water until it expands, and strain it. Mix with chilled milk and nannari syrup in a glass. Add sabja seeds which are soaked in water for few minutes. Top it with a scoop of ice cream and garnish with chopped nuts.
