Chronicle Reporter, Bhopal
Children of Jawahar Bal Bhavan learnt to make thandai under the series of training programmes. Home science section Nisha Sharma explained to the children how to make thandai.
Nisha Sharma told children that the fresh, homemade thandai tastes absolutely heavenly, far superior to the readymade mixes available in the market.
Milk, energised with almonds and spices, thandai is the perfect drink to serve on special days and festive occasions like Holi and Diwali. The aroma of fennel, cardamom, pepper and saffron rise atop the dense flavour of fully boiled milk, to pamper the senses and rejuvenate the spirit.
She said you can strain the mixture before serving if you want it smooth, but if you like the coarse mouth-feel of ground almonds and poppy seeds, you can enjoy the drink as it is without straining.
Nisha Sharma told that the ingredients needed to make thandai are milk, boiled and cooled, powdered sugar, a pinch of freshly ground black pepper (kalimirch) and a few saffron (kesar) strands. Children made thandai under the direction of Nisha Sharma and enjoued it thoroughly.