How to celebrate Holi at home: Try these Thandai-inspired desserts

Thandai is one of the main drinks that come to mind when you think of Holi. It’s made by blending milk with almonds, pistachios, poppy seeds, fennel seeds, rose petals, black pepper, cardamom, and saffron. Sometimes bhang, an edible preparation of cannabis is also added to it. Thandai is a refreshing and cooling drink, which is also so delicious. If you’re wondering how to celebrate Holi at home, besides serving thandai at your party, you can also infuse the drink’s flavors into desserts. First, we will learn how to make thandai masala at home:

Thandai Masala

Ingredients:

• 40-50 raw almonds
• 20 raw cashews
• 2 tbsp raw pistachios
• 1 ½ tbsp white poppy seeds
• 1 ½ tbsp fennel seeds
• 25 black peppercorns
• 20 green cardamom pods
• 2 tbsp dried rose petals
• ½ tsp saffron
• ¼ tsp nutmeg powder

Instructions:

• Add the nuts, seeds and spices into a spice grinder pulse until you get a powder.
• Don’t blend everything in one go otherwise the nuts will release their oils and you will end up with thandai-flavored nut butter.
• Store the thandai masala in a sterilized jar when needed.

Thandai Tiramisu

Ingredients:

For the thandai:

• 360 ml milk
• 1 tbsp sugar
• 1 tbsp thandai masala

For the tiramisu:

• 6-7 saffron strands
• 227 gm softened mascarpone cream
• 360 ml cold heavy cream
• 8-10 tbsp powdered sugar
• 1 ½ tbsp thandai masala
• 20-22 lady finger cookies
• 2 tbsp slivered pistachios

For garnish:

• Edible silver foil and rose petals

Instructions:

• First add milk, sugar, and the thandai masala in a pot. Bring the milk to a boil on medium-high flame.
• As the milk comes to a boil, reduce the temperature and let it simmer for 8-10 minutes. This will allow it to reduce in volume a little and the flavors to deepen.
• Then let the thandai rest at room temperature.
• In the meantime, start making the thandai-flavored mascarpone by whipping the cream with saffron that’s soaked in milk.
• Add the cold milk and powdered sugar into this as well until you get soft peaks.
• Lastly, add the thandai masala and fold using a spatula.
• For the thandai tiramisu assembly, ensure that you have all elements ready, including an 8-inch square pan.
• Soak the ladyfingers on both sides in the now-cooled thandai, and create the first layer in the pan.
• Then add a layer of the whipped thandai mascarpone. Using about half of the total quantity.
• Repeat the first step and create another layer of lady fingers.
• Spread the remaining thandai mascarpone and smooth the top using a spatula.
• Now you can chill the tiramisu to allow all the flavors to deepen and infuse.
• Before serving, decorate with a garnish of almonds, silver foil, and rose petals.

Thandai Tres Leches

Ingredients:

For the cake:

• 200 gm flour
• 200 gm yogurt
• 120 ml oil
• 1 tsp baking powder
• 1 tsp baking soda
• 120 g sugar
• ¼ tsp cardamom powder
• ⅛ tsp saffron strands

For the milk mixture:

• 360 ml evaporated milk
• 120 ml condensed milk
• 180 ml heavy cream
• 3 tbsp thandai masala 

For the whipped cream topping:

• 240 ml cold, heavy whipping cream
• 50 gm icing sugar

For garnish:

• Chopped almonds, saffron strands, and rose petals

Instructions:

• Line an 8-inch square cake tin with parchment paper and keep it aside. Then preheat the oven to 180°C.
• Add yogurt and baking soda to a bowl and mix. Let this rest for 5 minutes.
• Cream and sugar and oil together in another bowl until pale and creamy. Then add the yogurt to this along with saffron and cardamom powder.
• Sift the flour and baking powder into this and gently fold all the ingredients together so there are no flour pockets. You should have a smooth batter.
• Pour the batter into the lined cake tin and bake for 25 to 30 minutes at 180°C. Once done, let it rest at room temperature.
• For the milk mixture, add condensed milk, evaporated milk, heavy cream, and thandai masala in a large bowl. Stir well and then refrigerate.
• Once the cake is cool enough, remove it from the tin. Remove the parchment paper as well.
• Then remove about ¾ cup of the thandai mixture and set it aside.
• Place the cake back into the pan and poke holes using a chopstick or a fork. After this pour all of the remaining thandai mixture into the cake. Cover the vessel with plastic wrap and place in the fridge for about an hour.
• The cake will slowly absorb most of the milk.
• For the last element of the tres leches, whip the cream with icing sugar until you get stiff peaks.
• Spread it over the soaked cake and then garnish with chopped almonds, saffron, and rose petals. You can also use edible silver foil too.
• Chill the cake until it's time to serve.